食品安全專家提醒，生吃雞蛋制品，需當(dāng)心沙門氏菌感染，避免食物中毒。

 

    食品安全委員會提醒人們注意8方面，避免食物中毒，這包括 不要給孩子、孕婦、老人或免疫系統(tǒng)有缺陷的人食用生雞蛋；不要食用已經(jīng)破裂的雞蛋，因為蛋殼上的沙門氏菌可能已經(jīng)進(jìn)入雞蛋內(nèi)部；吃生雞蛋時，不要用蛋殼分開蛋黃和蛋清，推薦使用雞蛋分離器等等。

 

    部分原文報道如下：

 

    Research released today by the Food Safety Information Council shows that 36% of Australians are taking a risk by eating raw egg dishes, with10% eating raw egg dishes at least once a month.

 

    Rachelle Williams, Council Chair, said that the theme of the 20th Australian Food Safety Week is 'Raw and risky' foods and raw or minimally cooked eggs have been linked to many food poisoning outbreaks.

 

    'More than a third of Australians are putting themselves at risk of food poisoning by eating raw egg dishes. While eggs are a simple, cost effective and nutritious part of our diet you need to know that eggs can be contaminated by the food poisoning bacterium Salmonella when they are laid. While the egg industry supplies fresh eggs as safe as possible they can be a source of food poisoning if not handled or cooked properly. If you have hens at home the eggs can still cause food poisoning.

 

    原文鏈接：http://foodsafety.asn.au/over-a-third-of-australians-risk-food-poisoning-by-playing-raw-egg-roulette-5-november-2016/