An Australian report by the New South Wales government has found both widespread Salmonella and Campylobacter bacteria presence in raw chicken obtained from local processing plants and retail outlets, with the latter a potential new source of food safety concern for the state.
The NSW Food Authority has advised consumers to be more careful with food preparation and storage, especially regarding eggs.
As for food businesses, the best way to avoid Salmonella related incidents – and the related complications that result – would also be to avoid using raw eggs in products.
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