Salmonella

Salmonella is the most commonly reported bacteria responsible for food poisoning and foodborne illness outbreaks. Recent foodborne illness outbreaks have been associated with foods that have been prepared using raw and lightly cooked eggs and egg products.

What is salmonella?

Salmonella is bacteria that can make people sick with an infection called salmonellosis.

Who is at risk?

Anyone can be affected by salmonella, but certain people are at greater risk of severe illness including:

  • pregnant women
  • young children (under 5 years)
  • older adults (over 60 years)
  • people with weakened immune systems.

What are the symptoms of salmonellosis?

Salmonellosis causes gastroenteritis (commonly known as ‘gastro’). Symptoms can include:

  • headache
  • fever
  • stomach cramps
  • diarrhoea
  • nausea and vomiting

Symptoms can last for a few days, and sometimes for a few weeks. If symptoms are severe or last more than a few days, it is recommended you seek medical attention.

What foods have a high risk of Salmonella contamination?

High risk foods are raw and lightly cooked eggs and egg products, for example:

  • mayonnaise
  • aioli
  • scrambled eggs
  • custard
  • cheesecake
  • eggnog
  • deep fried ice-cream
  • mousse
  • dipping batter
  • hollandaise sauce

Salmonella is also found in raw poultry meat.

How can food be prepared safely?

Food poisoning from Salmonella is usually due to poor food handling practices such as:

  • cross contamination of food and equipment
  • egg products not refrigerated
  • using cracked or dirty eggs.

Read more about how to safely handle and prepare eggs to prevent salmonella infection.

Report a suspected case of food poisoning

If you have a concern about a food product or a food business, you can use our online form to make a food safety complaint. If you would like to speak directly with the agency responsible for monitoring and enforcing food laws, see roles and responsibilities.

Report a food safety issue

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