Shell Egg Handling Practices and Microbiological Safety in Food Premises in the Australian State of Victoria

In Australia, salmonellosis is the second most frequently reported foodborne infection. Raw or undercooked shell eggs have been implicated as the vehicle for numerous outbreaks of salmonellosis that are often associated with businesses that prepare and serve food. Egg handling practices at food businesses can affect the microbiological risks associated with egg products. In order to assess the egg handling practices across food businesses in the Australian State of Victoria, 668 shell egg samples, each consisting of six whole eggs, were collected, and the internal contents were examined for Salmonella spp. and Escherichia coli. In addition, a questionnaire was completed at each food business to evaluate egg handling practices, including the condition of the shell eggs at the premises, food safety programs used by the business to mitigate risk, and storage and use of eggs within the business. One sample was found to contain E. coli, while no Salmonella spp. were found in any of the samples. A small proportion of businesses had cracked or dirty eggs or eggs past their “best before” date on the premises. In addition, just over 20% of businesses stored their eggs at room temperature, rather than under refrigeration as recommended.