18.05.2011

Between 2001 and 2008 the number of Australians sickened by egg-related salmonella outbreaks rose from 96 to a staggering 753. The rate fell to 358 in 2009, but eggs are still responsible for more than a third of all foodborne outbreaks linked to the pathogen.
Restaurants are responsible for the bulk of poisonings: 40 per cent. And while cooking will kill salmonella, restaurants are allowed to serve foods containing raw eggs.
While egg producers in NSW are now required to be licensed with the NSW Food Authority, no government body conducts regular bacterial tests on eggs, or monitors the presence of salmonella on farms (The Sydney Morning Herald).