Raw egg is to blame for the outbreak of Salmonella, which still left 51 people chained to the bed, covering 19 sent to the hospital.

The SA Health investigation into the outbreak of the disease associated with 3 Angkor bakeries has found a possible contamination key related to the processing of raw egg products.

The acting direct Director of social health SA Health, Dr. Fay Jenkins, said, in fact, that a number of food products and samples located around the environment collected from all stores last week, returned flattering results for Salmonella.

"Given the results of the samples and the strain of the Salmonella outbreak, it is more likely that the root cause of the contamination was due to the treatment of raw egg products," said Dr Jenkins.

"The owners of Angkor bakeries continue to work closely with the district councils and SA Health to improve their own practices, and all 3 bakeries are closed of their own free will during the investigation.”

Subsequently, recovery cases further studies have recommended negative results on Salmonella, and 2 firms, springbank Plaza in Burton and Blakes Crossing in Blackview, have managed to reopen.

They will be closely monitored by the local Council.

Officials are still allowed to shop at Hollywood Plaza Salisbury Downs resumed to be detected subsequently for further study.

Dr. Jenkins stated that raw egg products have a good chance of being risky components if they are not processed in the following way, and harmless ways of processing must be observed by enterprises and homes.

"Many outbreaks of foodborne intestinal infections have been associated with foods containing raw or partially manufactured eggs, such as Aioli, mayonnaise, hollandaise sauce, or Tartar sauce and mousse," said Dr Jenkins.

"The outer shell of the eggs has the ability to keep harmful bacteria, these like Salmonella, and, but the testicles do not necessarily look or smell ‘they have every chance of being contaminated.

"It is important to find out that the testicles were spotless, and not cracked or unclean — and those that are required to be thrown out.

"The preparatory planes and utensils must be painstakingly washed, sanitized and dried subsequently processing eggs, and do not forget to think about the raw testicles, these as raw beef, and painstakingly wash their hands afterwards processing.”

People have every chance to experience signs of Salmonella infection between 6 and 72 for several hours afterwards exposure and signs usually continue for 3 to 7 days.

These include lihomanka, diarrhea, nausea, headaches, tummy cramps and loss of appetite.

More serious signs have all chances to get up at small children, old people, pregnant ladies and people with the weakened immunity.

Anyone who develops these signs and is excited, must address to his own doctor and pass the test for Salmonella.