QUEENSLAND Health has ramped up its efforts to ensure all businesses are practising safe food preparation following a mass salmonella outbreak.
A reported 1895 cases of salmonella in Queensland so far this year has prompted Queensland Health to issue an alert to businesses involved in food preparation, and the community as a whole.
Executive Director of the Health Protection Unit, Sophie Dwyer said the figure was more than double what would normally be expected.
"Half of the cases reported this year have been from the Salmonella Typhimurium strain, with the majority being reported in south east Queensland," Ms Dwyer said.
"Salmonella Typhimurium has caused 13 outbreaks of foodborne disease in South East Queensland this year to date, 10 of which have been confirmed or suspected to have involved foodborne transmission.
"These figures show the vital need for food handlers to be aware of food safety procedures.
"For this reason, we have asked all local councils to provide all food handlers in their catchments with our advice on the top causes of salmonella and how to best avoid it.
"We particularly urge people to be aware of safety when handling and consuming eggs, and recently urged consumers not to purchase or consume cracked, dirty or unstamped eggs, and to report any incidences to their local Public Health Unit."
Ms Dwyer said Queensland Health was investigating the outbreaks to determine appropriate regulatory action. Further details were unable to be released.
The main issues observed during investigations into recent food borne illness outbreaks were:
• Egg wash that had been topped up, used multiple times and kept at room temperature for long periods of time.
• Raw eggs products such as mayonnaise, aioli, hollandaise, mousse and tiramisu prepared too far in advance and not refrigerated.
• Inadequate cleaning and sanitation throughout food businesses.
• Cross contamination of bacteria via tea towels and other equipment.
The top five tips from Queensland Health on ensuring food safety are:
• Always wash hands before and after handling eggs and raw chicken
• Prevent cross contamination by using separate chopping boards, tongs, knives, containers and other equipment when storing, preparing, handling and cooking raw and ready to eat food.
• Cook chicken thoroughly so that there is no pink meat and the juices run clear.
• Uncooked food that contains raw eggs are a high risk, therefore consider using pasteurised egg products.
• Ensure food is stored below 5 degrees Celsius and is returned to the refrigerator within two hours.
For advice on salmonella and safe food handling, visit the Queensland Health website