Queensland Health has issued an alert to businesses involved in food preparation, and the community as a whole as a result of a spike in the reported cases of Salmonella in Queensland in 2015.
1895 cases of salmonella have been reported in Queensland in 2015 already -double what "the normal" incidence rates.
"Salmonella Typhimurium has caused 13 outbreaks of foodborne disease in South East Queensland this year to date, 10 of which have been confirmed or suspected to have involved foodborne transmission."
“These figures show the vital need for food handlers to be aware of food safety procedures"
The main issues observed during investigations into recent food borne illness outbreaks were:
For advice on salmonella and safe food handling, visit the Queensland Health website:
Further detail on the Queensland health alert can be found here
The top five tips from Queensland Health on ensuring food safety are:
1895 cases of salmonella have been reported in Queensland in 2015 already -double what "the normal" incidence rates.
"Salmonella Typhimurium has caused 13 outbreaks of foodborne disease in South East Queensland this year to date, 10 of which have been confirmed or suspected to have involved foodborne transmission."
“These figures show the vital need for food handlers to be aware of food safety procedures"
The main issues observed during investigations into recent food borne illness outbreaks were:
- Egg wash that had been topped up, used multiple times and kept at room temperature for long periods of time.
- Raw eggs products such as mayonnaise, aioli, hollandaise, mousse and tiramisu prepared too far in advance and not refrigerated.
- Inadequate cleaning and sanitation throughout food businesses.
- Cross contamination of bacteria via tea towels and other equipment.
For advice on salmonella and safe food handling, visit the Queensland Health website:
Further detail on the Queensland health alert can be found here
The top five tips from Queensland Health on ensuring food safety are:
- Always wash hands before and after handling eggs and raw chicken
- Prevent cross contamination by using separate chopping boards, tongs, knives, containers and other equipment when storing, preparing, handling and cooking raw and ready to eat food.
- Cook chicken thoroughly so that there is no pink meat and the juices run clear.
- Uncooked food that contains raw eggs are a high risk, therefore consider using pasteurised egg products.
- Ensure food is stored below 5 degrees Celsius and is returned to the refrigerator within two hours.
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