SA Health has issued a warning about foods containing raw and partially cooked eggs after a recent spike in salmonella cases.
There have been 329 reported cases in South Australia this year so far, compared to 252 at the same time last year.
The state’s chief medical officer Professor Paddy Phillips said many of the cases were related to raw and lightly cooked egg products, including aioli, mayonnaise, hollandaise and tartare sauces, omelettes and scrambled eggs, as well as raw desserts.
“Making your own aioli and mayonnaise at home has become increasingly popular, with people often making large batches for use over a couple of days,” he said.
He said the raw eggs being used in the products increased the risk of salmonella and advised people to make small batches as close to the time of serving as possible, keep the foods refrigerated, and to throw leftovers away.
Health authorities last year linked a spate of egg-related food poisoning cases to television cooking shows and people attempting “exact techniques” at home.
A spokesperson for SA Health said the problem was largely caused by eggs not being washed properly.
“If you get them free range or whatever, there could be faeces on them,” she said.
“If you get eggs with faeces, wash them. If you crack them and you see something else fall in, throw it away.”
Professor Phillips said about 15 per cent of people with salmonella food poisoning ended up in hospital.
“There have been a number of people admitted to hospital so it can be quite serious,” he said.
“The symptoms of salmonella include fever, abdominal pain, nausea, vomiting, diarrhoea and generally feeling lethargic and faint on standing.
“When you buy eggs, check that they’re not cracked or dirty, and wash your hands after handling eggs because there might be salmonella on the egg shells.”