Recipe for Salmonella Outbreak Cooking time: very little Made: 99 people ill Cost: £40,000 court case Ingredients: Raw shell eggs stored at room temperature (non lion branded and not traceable ) Method: Put raw shell eggs into complimentary dips, icecream and Kiwi Parfait Don’t inform diners Serving suggestion only: Count of salmonella organisms in Kiwi Parfait: 38,000 colony forming units per gram Warning: if follow recipe please contact your Environmental Health Department and Public Health [email_address]
Eating raw shell eggs is well known to be a risk factor for salmonella food poisoning. In restaurants, pasteurised eggs should be used in food which is intended to be served raw or lightly cooked.
However this slide shows the ‘recipe’ for when this guidance was not followed and this resulted in 99 known diners at a restaurant to have probable salmonella food poisoning.
A sample of the kiwi parfait made with raw eggs was available and was found to have 38,000 colony forming units of salmonella per gram.
This slide illustrates that even in the situations that risk factors are well described and there is guidance; ill health can still occur. Guidance needs to be implemented in order to get the gains in population health that we expect and need.