食品伙伴网讯   据外媒报道，澳洲食品安全周（Australian Food Safety Week）已从8日启动持续至15日，专家称鸡蛋比牛奶食品安全风险大。

    澳食品安全信息委员会（Food Safety Information Council）主席威廉姆斯（Rachelle Williams）表示，很多国民不会正确处理食品，若处理不当容易引起食物中毒。

    报道称，人们往往会认为牛奶比鸡蛋更容易引发食物中毒，这实际上是错误的，牛奶经过杀菌后，大部分病菌会被杀死。近年来鸡蛋引发的沙门氏菌疫情呈现上升趋势。

    部分原文报道如下：

    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.

    原文链接：

    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/