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    食品伙伴網(wǎng)訊   據(jù)外媒報道，澳洲食品安全周（Australian Food Safety Week）已從8日啟動持續(xù)至15日，專家稱雞蛋比牛奶食品安全風(fēng)險大。

    澳食品安全信息委員會（Food Safety Information Council）主席威廉姆斯（Rachelle Williams）表示，很多國民不會正確處理食品，若處理不當(dāng)容易引起食物中毒。

    報道稱，人們往往會認(rèn)為牛奶比雞蛋更容易引發(fā)食物中毒，這實際上是錯誤的，牛奶經(jīng)過殺菌后，大部分病菌會被殺死。近年來雞蛋引發(fā)的沙門氏菌疫情呈現(xiàn)上升趨勢。

    部分原文報道如下：

    AUSTRALIANS are mistakenly blaming the “off” milk at the back of the fridge for food poisoning rather than much more risky raw egg dishes, according to a national OmniPoll survey commissioned for Australian Food Safety Week.

    Food Safety Information Council chairwoman Rachelle Williams said the research found most people correctly recognised that chicken （95%）， minced meat （90%） and seafood （96%） were food poisoning risks if not handled properly. But milk is unlikely to be a problem as pasteurisation kills any dangerous bacteria.

    原文鏈接：

    http://www.sunshinecoastdaily.com.au/news/raw-egg-dishes-more-of-a-risk-than-off-milk/2833565/

    http://www.foodsafety.asn.au/media-centre/eggs-not-milk-the-food-safety-risk-australian-food-safety-week-8-to-15-november-2015/