Food Act Report 2009/2010 - SA Health - SA.Gov.au

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17/02/201017/02/2010Appendix 8ResultsTable 1. Microbiological quality of raw eggsFree Range Barn-laid Cage Not Specified TotalsSalmonella on shellNot detected 41 dozen 6 dozen 22 dozen 9 dozen 78 dozenS.infatis 0 0 2 dozen 0 2 dozenSalmonella in contentsNot detected 41 dozen 6 dozen 24 dozen 9 dozen 80 dozenNumber of cracked eggs4 eggs 0 2 eggs 0 6 eggsSalmonella on cracked eggsNot detected – Not detected – –Salmonella in contents of cracked eggsNot detected – Not detected – –Salmonella on Eggs1.210.80.60.40.2018/08/200908/09/200930/09/200922/09/200927/10/200903/11/200909/12/200909/12/200916/12/200916/12/200903/02/201024/02/201005/05/2010Salmonella Positive05/05/2010Date visitedFood Act Report Year ending 30 June 2010 page 72
Appendix 8General Labelling RequirementsThe survey indicated a high level of compliance with general labelling requirements as set out in Part 1.2 of the Code,with 96% of samples fully complying with requirements. Non-compliances were identified for lacking date marking(Standard 1.2.5) and name and address of suppliers (Standard 1.2.2).Follow up ActivitiesSA Health will continue to sample and analyse the microbiological quality of fresh eggs periodically. A periodical curvewill be developed as data is collected and this data can be used to determine seasonal differences in microbiologicalquality, as well as allow preventative action to be taken if necessary.A letter was sent to the 4% of non-compliant egg suppliers, advising them of non-compliances in relation to failureto identify the date mark and manufacturer contact details as required by Standards 1.2.5 and 1.2.2 of the Code.Discussion of ResultsA total of 80 samples of eggs (80 x one dozen) were purchased periodically over the financial year capturingdifferent production types of eggs available for retail sale in South Australia. Six cracked eggs were detected from80 samples of eggs (80 x one dozen). Cracked eggs were separated from the intact eggs and examined forsalmonella contamination of surface and content.In terms of different production types of eggs, 51.3% were from free-range systems, 30% were from cagedproduction, 7.5% were from barn systems and 11.3% were from unspecified systems. The finding was that twosamples (2.5%) were contaminated with Salmonella spp. However it was not possible to determine how many eggswithin each dozen were contaminated with Salmonella spp. as each sample consisted of 12 eggs which were tested asa composite.There was no statistically significant difference between the prevalence of Salmonella spp. contamination in samplesfrom different egg production types or between eggs that were refrigerated or stored at ambient temperature.Salmonella infantis was the only isolate found in Salmonella spp. positive samples. Both Salmonella spp. positive sampleswere from egg shells.In comparison with a survey undertaken by SA Health in 2007 the prevalence of Salmonella detected in samples hasfallen from 3.4% to 2.5 %.ConclusionSix cracked eggs were detected from 80 samples of eggs (80 x one dozen). Cracked eggs were separated from theintact eggs and examined for salmonella contamination of surface and content. The results indicated a high levelof microbiological quality with detection of target organisms in two samples and an observed overall reductionin the incidence of Salmonella spp. in eggs since 2007. It is not unusual for Salmonella spp. to be present in theenvironment and therefore not unexpected that a few isolates were detected from egg shells. The small number ofpositive samples indicates possible random contamination from the production environment rather than any systemiccontamination from infected flocks.page 73Food Act Report Year ending 30 June 2010
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Food ActReportYear ending 30 June 2
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Trans Fatty Acids in the Australia
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Component 1: Surveillance and monit
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Component 3: Food safety incidence
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Administration of the Food Act 2001
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Roles and responsibilities of local
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Activities of Food Policy and Progr
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Page 45 and 46: Appendix 2ResultsMicrobiological Re
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Page 53 and 54: Appendix 4ResultsVegetable TypeSamp
Page 55 and 56: Appendix 5Appendix VFood Safety Sur
Page 57 and 58: Appendix 5ResultsTable 1. Microbiol
Page 59 and 60: Appendix 6Appendix VIFood Safety Su
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Page 63 and 64: Appendix 7Appendix VIIFood Safety S
Page 65 and 66: Appendix 7Notifications of Campylob
Page 67 and 68: Appendix 7Discussion of ResultsEigh
Page 69 and 70: Appendix 8Appendix VIIIFood Safety
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Page 77 and 78: Appendix 9In addition to mandatory
Page 79 and 80: Appendix 9Sample Product Result3022
Page 81 and 82: Appendix 9ConclusionThis is the fir
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Page 85 and 86: Appendix 10Table 1: Guideline level
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Page 89 and 90: Appendix 11Appendix XIFood Safety S
Page 91 and 92: Appendix 11StandardsThe Food Act 20
Page 93 and 94: Appendix 11Assessment of ResultsAll
Page 95: For more informationFood Policy and
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Food Act Report 2009/2010 - SA Health - SA.Gov.au

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