Food poisoning by playing raw egg roulette: minimise your risk.

Scimex: Research released today by the Food Safety Information Council for Australian Food Safety Week shows that 36 per cent of Australians are taking a risk by eating raw egg dishes with 10 per cent eating raw egg dishes at least once a month. The greatest consumers of raw eggs are the 18 to 34 age group where 46 per cent have eaten raw eggs. The consumption of raw egg dishes has been linked to increased numbers of salmonella outbreaks. Rachelle Williams, Council Chair, said that eggs are a simple, cost effective and nutritious part of our diet but can be contaminated by salmonella when they are laid. Uncooked egg dishes such as hollandaise; fresh mayonnaise, and aioli; drinks containing raw egg such as egg nog and health shakes with added raw egg, and steak tartare need to be handled safely.

Study Shows Extreme Heat & Precipitation Are Increasing Salmonella Infections

Maryland: Extreme heat and precipitation events, which are expected to increase in frequency and intensity due to climate change, are associated with increased risk of salmonella infections, according to a study led by researchers from the University of Maryland School of Public Health. The study is the first to provide empirical evidence that salmonella infections related to extreme weather events are disproportionately impacting those living in the coastal areas of Maryland.

A team to fight killer african salmonella

University of Liverpool Pr Hinton, has received a prestigious award for his work on a new type of Salmonella bacteria that is causing thousands of deaths in sub-Saharan Africa. The £1.5 million funding will support a major five-year research project focused on invasive non-typhoidal Salmonellosis (iNTS), a disease responsible for a new epidemic of bloodstream infections in African people.