Egg safety: a practical demonstration for food retailers and consumers

Eggs are a quick, easy and nutritious food but when handled or prepared incorrectly they can also be a food poisoning risk.

Eggs are one of the leading sources of Salmonella, between 2010 and 2014 in NSW there were 40 food poisoning outbreaks associated with eggs, affecting more than 700 people.

The NSW Food Authority recommends using pasteurised egg product, or if using raw eggs to follow some simple but important safe handling and preparation advice.