A recent OmniPoll survey suggests that Australians may be incorrectly identifying “off” milk as the biggest culprit of food poisoning, when the true risk could actually be raw egg dishes. Research has found that most people correctly identify chicken, minced meat and seafood as food safety risks if they are not handled properly. But, a much lower number of people consider raw egg dishes an issue.
In recent years, an increase in the number of Salmonella outbreaks in Australia has been linked to undercooked or raw egg dishes, such as mayonnaise and aioli. Experts are warning consumers to handle these foods with greater caution in order to avoid food poisoning. The first step, of course, is to address some of the food safety myths that Australians could be letting affect their cooking efforts.
Food safety myths
Although Australians are generally well informed when it comes to the risks of incorrectly handled food, there are still a number of myths that could stop them avoid food poisoning. The OmniPoll survey also found that most people still blame the last meal they ate when suffering from food poisoning. The truth is, however, that some forms of food bacteria can take days to make their effects know.
Also, many consumers believe that sticking to vegetarian foods prevents them from falling victim to food poisoning. However, various outbreaks in the past have been linked to vegetable and fruit items such as semi-dried tomatoes, orange juice, rockmelon, salad items, and even frozen berries.
For those Australians that still believe homemade aioli and mayonnaise are healthier and better than the commercial options, experts are advising extreme caution. They warn that anyone who chooses to make their own, should use them immediately and only prepare very small amounts.