Abstract
Foodborne illness is a global public health issue, with food handling in the home identified as an underestimated source. In Australia, there has been a significant increase in the incidence of salmonellosis with the majority of outbreaks linked to eggs. This study investigated Australian eggs consumer attitudes, behaviours and risk perceptions associated with the handling of raw eggs in the home. It was identified that 67% of participants chose free range eggs, 11% kept poultry, 7% did not have any preference, 7% cage eggs, 4% barn eggs, 2% organic eggs and 1% pasteurized eggs. The majority of participants (91%) reported they stored eggs in the fridge. It was identified that there is an underestimation of “risky behaviour” associated with the consumption of raw eggs in the home, as 84% of participants indicated that they did not consume raw eggs, but subsequently 86% indicated that they had eaten mixture/batter containing raw eggs. Participants’ responses relating to food safety were also examined in relation to their profession and gender. Safer food handling practices were identified by Environmental Health Officers (EHO) and Food handlers compared to all other professions (p < 0.05). However, the gender of participants did not significantly affect (p > 0.05) their responses.
Highlights
Worldwide, foodborne illness is a significant public health burden [1]
Complete complete the the following: following: II wipe wipe down down the the bench bench after after handling handling raw raw eggs?”. The findings from this Australian survey show that respondents have a preference for free range eggs and that 91% store their eggs in the refrigerator
The Australia New Zealand Food Standards Code (Standard 2.2.2—Eggs and egg products) states that it is recommended that eggs are stored chilled, there is no legislative requirement as Australian intact eggs are unlikely to be internally infected with Salmonella [24]
Summary
Foodborne illness is a significant public health burden [1]. Global estimates indicating that every year there are just under 600 million cases, including 350,000 fatalities [2].In Australia it was estimated that annually there are 4.1 million cases of foodborne illness including30,000 hospitalizations and 100 fatalities [3]. Foodborne illness is a significant public health burden [1]. Global estimates indicating that every year there are just under 600 million cases, including 350,000 fatalities [2]. In Australia it was estimated that annually there are 4.1 million cases of foodborne illness including. 30,000 hospitalizations and 100 fatalities [3]. One of the most prevalent causes of foodborne illness is salmonellosis [4,5]. Over the last decade in Australia the incidence of salmonellosis has increased from 40.9 per 100,000 population in 2005 to 71.5 per 100,000 population in 2015 [6]. One of the most common sources of salmonellosis has been identified as raw eggs and egg products [7,8]
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