NEW SOUTH WALES, AUSTRALIA
An article in the Sydney Morning Herald last week refers to the rising number of egg-related Salmonella outbreaks in Australia between 2001 and 2008. The article raises some important points regarding food safety and such information is welcomed and supported by the state’s food safety regulator, the NSW Food Authority.
However it has failed to make mention of the comprehensive through-chain approach to egg food safety employed by the NSW Food Authority, its CEO, Alan Coutts, said on 18 May.
He said: “Eggs are a popular and nutritious food and one of the most commonly used and consumed items in many Australians’ diets. Eggs are a raw product and just like all fresh perishable food, they need careful handling to ensure they are safe. Food that is not properly handled, including eggs, can make people ill.
“In recognition of the risks associated with certain foods the NSW Food Authority has developed a number of industry sector requirements including one specific to the egg industry.
“The Authority operates with an integrated approach to improving understanding and safety of raw eggs and raw egg products right across the food chain, from farm to retail.
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