Flinders University researchers have found that more than 50% of Australians surveyed were handling eggs in a dangerous manner when at home, putting themselves, family and friends at risk of food-borne illness.
“Our study revealed the need for the general public to be educated in safe food handling practices and to raise awareness of the risks associated with raw eggs,” says Flinders University environmental health expert Dr Harriet Whiley.
“We found that just over one-third of surveyed study participants always washed their hands, and only one in three always wiped down the bench after handling raw eggs.
“Interestingly, there was no difference in responses between male and female participants.”
Participants employed as Environmental Health Officers or Food Handlers were more likely to handle eggs in the safest manner.
Australian Food Safety Week 2017 (11-18 November) focused on ways to reduce the number of food poisoning cases in our community.
For more information read the full article Knowledge and Attitudes towards Handling Eggs in the Home: An Unexplored Food Safety Issue? by Dr Whiley, Flinders Associate Professor Beverley Clarke and Dr Kirstin Ross published in the International Journal of Environmental Research and Public Health.Jump to next article