The recall of hundreds of thousands of eggs due to the detection of salmonella is not a cause for panic, but should serve as a reminder for Australians to adopt proper food hygiene practices, a researcher says.
He said the strain was more likely to be present inside eggs as they formed, rather than on the outer shell in traces of chicken faeces, which can contaminate eggs when they are cracked.
"[If] you crack that egg on the side of the bowl and you drop that egg into the dish, whatever was on the outside of that shell might become part of the inside of the egg within a heartbeat," Dr Crabb said."We don't want to create panic over a food safety incident … absolutely we should make sure food is safe to eat, but what we need to do is make sure we educate people.
"You wouldn't buy meat and put it in your cupboard and let it sit in the cupboard for four to six weeks … my advice to all Australians would be that they should refrigerate their eggs." She said it was critical that dishes containing uncooked eggs were never served to vulnerable people who are at increased risk of salmonella poisoning.
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