The Risk Management Tool Box Blog

Safety Alert for Food Preparation with Eggs

Graham Marshall - Monday, December 17, 2012

According to the NOPSEMA safety alert (see below), there has been an outbreak of gastroenteritis on an Australian offshore facility which has resulted in 40 members of the workforce becoming sick and leading to severe disruption of offshore operations.

Salmonella linked to poorly stored eggs has been identified as the cause of the illnesses.

Eggs were being stored in the galley at room temperature for up to 24 hours and adjacent to hot appliances which heated the eggs further.

The eggs were also being used to make mayonnaise and tartare sauce without being cooked.

To avoid this type of incident, eggs need to be kept at temperatures either below 5C when being stored.

Other egg handling practices include:

 Use only whole (i.e. uncracked), clean eggs;

 Thoroughly clean hands, surfaces and utensils before and after working with raw eggs;

 Keep all food containing raw egg well away from ready-to-eat foods (such as prepared salads or sandwiches);

 Use pasteurised egg products for foods that will not be cooked; such as mayonnaise, eggnog, salad dressings;

 If you choose to prepare dishes containing raw or undercooked egg you should prepare the dish as close to consumption as possible, using eggs you have just freshly broken open, store the dish under refrigeration between preparing and serving; and

 Refrigerate any leftover eggs promptly, and discard these within 24 hours.


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