‘The external shell of eggs may contain harmful bacteria such as Salmonella, and while eggs may not necessarily look or smell “off” they may be contaminated.’
All 51 people became sick after eating the bakeries’ Vietnamese rolls, which may have used mayonnaise made with the raw eggs.
Dr Jenkins went on to saw raw egg ingredients can become contaminated if they’re not handled correctly, meaning that foods such as aioli, mayonnaise, hollandaise, tartar sauce and mousse are at risk.
‘It’s important to check that eggs are clean and not cracked or dirty – and those that are should be thrown out,’ she said.
‘Preparation surfaces and utensils should be thoroughly washed, sanitised and dried after handling eggs.’
Following the Salmonella outbreak, all three bakeries were shut down during the investigation with the owner issuing a tearful apology for the health crisis.
Two of the stores have now reopened, but a store at Salisbury Downs remains closed while SA Health continues to investigate.
Doctors say Salmonella symptoms include diarrhoea, vomiting, fever, stomach cramps, headaches and a loss of appetite.
The poisoning is particularly dangerous for young children, elderly people, pregnant women and people who have compromised immune systems.