The warning was issued following outbreaks of gastroenteritis due to salmonella, in two Victorian restaurants, the Weekly Times reports.
Over 200 people became ill after eating dishes containing raw egg at the Bottle of Milk restaurant at Torquay, and at St Kilda’s Newmarket Hotel.
At the time of the warning, Victorians were warned not to consume raw Green Eggs’ eggs and suppliers were advised to destroy their eggs.
Deputy chief health officer, Dr Michael Ackland, said he is now satisfied that there is now no increased risk for Green Eggs products used in raw-egg products.
Common raw egg dishes include mayonnaise, aioli, eggnog and tiramisu.
Green Eggs founder, Alan Green, said the company’s sales dropped by 70 percent after the incident. “Today is a massive turning point for our customers to be able to use that egg again,” he said.
The company has since introduced an additional washing step to its egg production.
Egg contamination by salmonella can begin on the egg farm. Dirty eggs, in particular those laid on shed floors rather than clean nest boxes are at risk. The risk increases if the eggs are not effectively cleaned and kept under proper temperature control. The eggs must and stored in a refrigerated environment between 0̊C and 5̊C as soon as possible after being laid, and throughout the grading and packing process.
