A warning was issued in NSW as more than 200 cases of Salmonella were reported across the state last month. 

The rate of Salmonella poisoning have experienced a rapid rise, along with the rise of summer temperatures. 

Salmonellosis is a type of gastroenteritis caused by Salmonella bacteria, found in animals. 
Director Communicable Diseases NSW Health, Dr Vicky Sheppeard, said careful storage of food is the best defence against this poisoning. 

“Products containing undercooked eggs, and the spread of germs in the kitchen, are the most common source of salmonellosis outbreaks in NSW,” Dr Sheppeard said. 

1391 salmonellosis cases were reported in NSW last summer, making it the worst figure for salmonella poisoning for the last five years. 

Symptoms include fever, headache, diarrhea, abdominal pain, nausea, and vomiting around six to 72 hours after eating the contaminated food. The symptoms usually last for four to seven days, sometimes even longer. 

Health authorities placed an emphasis on eggs, a major source of Salmonella poisoning. 

“Businesses in NSW must comply with strict requirements around the use of raw eggs in foods. Retailers should remember that food laws in NSW prohibit the sale of eggs with dirty or cracked shells, which increase the risk of contamination, and should reject any eggs that are not intact,” NSW Food Authority CEO Dr Lisa Szabo said. 

People can recover from salmonellosis mostly by resting and drinking fluid. However, antibiotics may be required in complicated cases.