WA health authorities have confirmed a surge in salmonella cases has now peaked, and have urged locals to manage their risk of infection.
The WA Health Department said there had been 713 cases of the infection by the end of April- nearly four-and-a-half times the level expected by officials at this time of year.
The confirmation follows three confirmed cases in Busselton over recent weeks linked with uncooked egg products including chocolate mousse, aioli and hollandaise sauce.
A department spokesperson said there had been a large spike in the number of cases, and health officials have advised WA residents how to manage their risk.
"Notifications of Salmonella gastroenteritis are currently at record levels in WA... two molecular subtypes, PFGE1 and PEGE43 are currently causing most of this increase.
These subtypes are most commonly found in uncooked eggs, and the department said investigations into a number of localised outbreaks found a strong correlation between the infection and eating raw or runny eggs.
The department also confirmed the increase wasn't just in WA, with a number of states around the nation also experiencing localised outbreaks.
"Other states and territories have experienced higher numbers of infection in the past two years, including some that are experiencing a peak at the same time as WA," a spokesperson said.
People with confirmed or suspected Salmonella infection should:
- Drink plenty of fluids such as water or oral rehydration drinks (available from pharmacies) to avoid dehydration. Dehydration is especially dangerous for babies and the elderly.
- Avoid anti-vomiting or anti-diarrhoeal medications unless prescribed or recommended by a doctor.
People with typhoid or paratyphoid fever will require antibiotic treatment.
If you experience severe or prolonged symptoms you should visit a doctor.
