08.10.2016

Documents released under the freedom of information act highlighted numerous potential problems with the Intercontinental’s cooking practices, which left 83 people ill with salmonella poisoning after eating at the Riverside restaurant on Sunday, July 31. These include the known safety risk of using the same whisk in both cooked and raw eggs.
An Adelaide City Council report, obtained by The Advertiser from Duncan Basheer Hannon, confirms the common link between the affected individuals was the consumption of scrambled eggs. Test results identified a salmonella strain known as Salmonella typhimurium, which is linked to eggs.
An investigation led by the council in early August concluded a long list of “issues” with cooking processes at the hotel.