Thanks Doug, this is a great list!
See Dougs barf blog at http://barfblog.com/.
Australia's egg related Salmonella food safety incidences listing.
Restaurants and caterers feature, serving raw egg menu items.
Infection with Salmonella species causes salmonellosis, with symptoms including gastric, fever, and cramping. Salmonellosis can be contracted from a variety of sources,not only egg and poultry.
( peanut butter, rockmelon, chocolate, mangoes, dried spices etc etc)
However in Australia, the preparation of raw egg products seems to dominate the headlines.
Cafes, Restaurants and Caterers need to recognise that egg is a potentially hazardous food and needs correct temperature control,( keep it cold, or cook it thoroughly) or other controls such as lowering pH, use pasteurised egg products, to ensure it is safe to serve.
Basic food safety principles and processes need to be applied.
Correct Food Systems can assist with education of staff, and implementation of a food safety program to ensure the risks involved with menu items is understood and controlled.