Explanatory summary of the risk assessment
(2009)
This explanatory summary provides a concise plain-English summary of the background, approach and main findings of the Risk Assessment of Eggs and Egg Productsundertaken by Food Standards Australia New Zealand (FSANZ). In order to gain an in-depth understanding of the scientific evaluation, it is recommended that you read the full document which is available on the FSANZ website (see Useful Links at the end of this document).
Summary of main findings
Food Standards Australia New Zealand (FSANZ) has conducted a scientific assessment of the risks to public health and safety that may arise from the consumption of eggs and egg products in Australia. The assessment considered chemical and microbiological hazards and the main findings are:
- Risks associated with chemical hazards in eggs and egg products are low.
- Salmonella is the principal microorganism of human health concern associated with eggs and egg products.
- The frequency of Salmonella-contaminated eggs in Australia is very low. Despite this, there is a potential risk of illness from consumption of raw or lightly-cooked eggs, or the consumption of uncooked foods containing raw egg.
- Contamination of eggs with Salmonella mainly occurs at the time of, or soon after the egg is laid.
- Consumption of eggs that have cracks or are visually dirty (soiled) leads to an increased risk of human illness from Salmonella.
- Cooking of eggs significantly reduces the risk to human health from Salmonella.