A new consumer survey has revealed that many people are unaware of the potential health risk from eating eggs that have not been properly prepared, Primary Industries Minister, Ian Macdonald said.

Nearly half of 505 people surveyed by the Food Authority believed it was safe to eat foods that contained raw or lightly cooked eggs, contrary to expert health advice.

“The NSW Government will begin an education campaign to remind consumers of the safe way to enjoy eggs as part of a balanced diet.

If eggs are not properly prepared, eggs can cause food poisoning especially for the very young, people over 65 years, pregnant women and people who are unwell.

Eggs sometimes carry Salmonella bacteria, which can cause illness if they are not handled and cooked properly.

Between 1996 and 2008, 33 multi-person food poisoning outbreaks in NSW were linked to foods containing eggs which had been poorly handled, 18 of those occurring in the last three years.

Eating foods containing raw egg products, like all raw foods from animals, presents a risk of food poisoning.

Some of the biggest misconceptions found in the Food Authority online survey

were:

• 52 per cent don’t check that eggs are clean or crack-free;

• 52 per cent would serve foods containing raw or undercooked eggs to adults over 65;

• 41 per cent believe raw and undercooked eggs are as safe as cooked eggs;

• 37 per cent will use an egg with a cracked or dirty shell, while 51 per cent would wash it first then use it;

• 34 per cent don’t store their eggs in the carton;

• 28 per cent check an egg with a cracked shell was alright by breaking it then using it.

Foods that typically use raw or undercooked eggs and present a higher risk of food poisoning are homemade sauces or dressings such as mayonnaise, Asian pork rolls, Caesar salad dressing, cake or biscuit batter, mousse, tiramisu, uncooked meringue, some custards, eggnog, eggflip or other “health” drinks.

To enjoy eggs safely, the Food Authority recommends the following simple rules:

Eggs need care

• Buy only clean eggs, free from cracks

• Cook foods with egg until hot all the way through

• Don’t serve foods containing raw eggs to children under 2, people over 65,

pregnant women and people with serious illness

Keep eggs cold

• Keep eggs in the fridge

• Store eggs in their carton

• Don't eat food meant to be stored in the fridge if left out for more than 2

hours

Keep it clean

• Discard cracked or dirty eggs

• Keep hands, surfaces and utensils clean and dry before and after handling

eggs