NSW cases of salmonella relating to raw eggs might be on the decline but what about the rest of Australia? Did you know that Australia has one of the highest rates of Salmonellosis (human illness) in the world.
Research by the NSW Food Authority shows that Salmonella Typhimurium has been the dominant subtype of Salmonella poisoning across Australia, typically accounting for over half of all salmonellosis cases up to 2014. Commonly found on farms and linked to many raw egg outbreaks Salmonella Typhimurium cases appear to be on the decline with a higher decrease in salmonella cases than other states. However the overall number of salmonella cases is still trending up. The is recent data from NSW Health.
There are several factors which have likely contributed to such a large decline in NSW. These include:
• A commitment and a focus from all industry sectors and NSW DPI Biosecurity and Food Safety to work together to see a reduction in salmonellosis cases
• Development of the NSW Food Authority Food Safety Guidelines for the Preparation of Raw Egg Products
• Adopting a tough approach on raw egg products
• Training for local government EHOs in raw egg guidelines and enforcement, and
• Revamped Food Safety Supervisor modules focussing on raw egg products and cleaning and sanitising.
While this is positive news regarding S. Typhimurium, unfortunately other types of salmonella are still on the increase. NSW has a target to reduce foodborne illness by 30% by the year 2021.
Perhaps the rest of the country can jump on board and develop initiatives, like NSW Food Authority have, including a requirement for Food Safety Supervisor modules to focus on raw egg products and for these modules to be refreshed every 5 years.
Do you need to refresh your training? visit www.cft.com.au for more info.
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