Australia: Victoria salmonella outbreak sickens 200, linked to raw-egg products from supplier, Green Eggs
A number of people who have eaten raw egg products sourced from the egg producer, Green Eggs, have developed Salmonellosis, according to Victoria Department of Health today.
Image/Paolo Neo
More than 200 people became ill with gastroenteritis after eating at the Bottle of Milk restaurant in Torquay, and a handful of others suffered the same fate after dining at St Kilda’s Newmarket hotel, The Guardian reports.
The Department of Health and Department of Environment and Primary Industries (DEPI) are working with Green Eggs to address this issue and a range of egg handling, cleaning and hygiene measures are now being implemented at the Green Eggs free range farm to improve food safety.
Food businesses such as restaurants, cafes and caterers are advised not to use eggs sourced from Green Eggs for the preparation of raw or semi-cooked egg products until advised that the required changes to improve food safety at the farm have been successfully implemented.
Anyone who has bought Green Eggs is advised to use them for cooked dishes only.
Salmonella can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain.
In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections (i.e., infected aneurysms), endocarditis and arthritis.
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