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Silo named as the salmonella source. Avoid the chicken and mayo roll

By johnboy 8 December 2011 69

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The ABC brings word that the salmonella outbreak which has hospitalised five people and made many more unwell has been put down to the chicken and mayonaise rolls at Kingston’s Silo bakery.

It is believed raw egg in mayonnaise made at the Silo bakery in Kingston is to blame for the outbreak.

ACT Health has confirmed 13 people have been affected by salmonella bacteria.

Five were hospitalised with dehydration after suffering severe vomiting and diarrhoea.

The bakery has been closed by health authorities until the source is confirmed.

Silo co-owner Leanne Gray says she is scrupulous about food hygiene and is perplexed by the outbreak.

“Until those sub-species [lab] results come back the information is not conclusive,” she said.

“But I do understand the Health Department have to take actions if they have suspicions and we have nothing to hide.”

Chief Health Officer Paul Kelly says nearly all those who contracted the salmonella bacteria had eaten a roll containing chicken and mayonnaise.

“Both chicken and raw eggs are possible sources of this particular bug,” he said.

Ms Gray says everything is being done at the business to track the source of the outbreak.


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69 Responses to
Silo named as the salmonella source. Avoid the chicken and mayo roll
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breda 12:32 am 11 Dec 11

The ongoing viability of Silo can only be explained by the mentality that makes people queue up for hours outside fashionable nightclubs or restaurants, only to be rejected. There seems to be a segment of the population that regards being treated like crap as their due. Their delightful children are a demonstrable example – of course, when snookums destroyed something (oh, please, snookums, don’t do that!) it was just a sign of frustration brought on by the modern world. These people are now the front of house staff at Silo.

Their bottom lip is perpetually stuck out.

One visit was enough for me. The food was OK, but overpriced, and the staff were awful.

sirocco 11:01 pm 10 Dec 11

creative_canberran said :

Another stupid comment from someone who doesn’t know what he’s talking about.

The vast majority of mayonnaise used in Australia would either not contain egg or use pasteurised raw egg. You will not find commercial mayonnaise being sold that contains non-pasturised raw egg, because health standards specifically prohibit it.
Being made in house though is different, you are not assured of it being made like you’re used to, which for most people is not with raw egg. In this circumstance, they absolutely should warn people.

A peanut is a peanut where ever you buy one. Mayo though is far from being always the same.

Virtually all good restaurants & cafes used “house-made” mayo (which, BTW, is commercial by definition) – for two reasons; 1. It tastes better & 2. It’s waaaaay cheaper than buying a jar of kraft mayo.

Free-range is not the issue. Salmonella, like E.coli & golden staph is everywhere around us. At low levels our immune systems deal with it. But if you leave chicken & raw-egg mayo rolls in unrefridgerated counter displays for any length of time those low, relatively safe levels become dangerous.

Deref said :

Is that the place that specialises in exotic cheeses? If so, I’ve only been there once, but it was amazing. Quite pricey, but the cheeses were spectacular and well worth the price.

Also, these cheeses [i]are[/i] amazing but they are also available and waaaaaay cheaper at places like Deli Planet at the Fyshwick Markets & french cheese-nerd Olivier is far nicer & more polite to customers.

jinkies 9:10 pm 10 Dec 11

Danman said :

Sorry, just had to chime in from the viewpoint of a qualified chef

Any cafe worth their salt is not going to use a commercial mayonnaise, they taste more like sugar than mayonnaise.

All poultry has salmonella present in it, but it is at a level where it can cause no harm

Hand made mayonnaise is an emulsion of a carrier oil, raw, yes raw egg yolks and mustard/vinegar to help emulsify the oil with the egg.. This is how it has been done for centuries and its safe as houses.

As with any poultry product, a problem will arise if it sits at room temperature for too long, or is cycled warm cold warm cold too often. This provides the correct conditions for naturally occurring salmonella to multiply to a point where it can kill people at both ends of their lifecycle.

What I suggest may have been the problem, if in fact it was mayo, is that it has sit out of the fridge for too long during service and not been disposed of after it got too warm or sat out too long too many times.

As with all foodstuffs that require refrigeration, they should be stored ~4 degrees Celsius, certainly no warmer than 6 deg cel, and keeping it out of the fridge for longer than you need it is a huge no no.. Not because it could get lethal in 10 minutes, but generally speaking, if you use it and then forget to put it back, its sitting out for who knows how long, and can, after multiple instances of that, become a story in the CT.

Very well put.
And as for the service at Silo…. I go there semi-regularly on Saturday mornings to pick up a loaf of bread. Counter service is fantastic, considering the amount of people fighting for their baguettes/tarts/fancy eats. Alas, for the table service, there are five other places just in Kingston that would be faster and cheaper.

NoAddedMSG 8:14 pm 10 Dec 11

That’s it! I’m putting store-bought Royal icing (with all the extra preservatives that entails) on my christmas cake this year and not making it from scratch (it involves raw egg whites). I’ve poured enough booze into this cake that it should be good for a long time – I’d be really teed off if I had to discard it due to the icing.

gyproc 6:56 pm 10 Dec 11

average_jo said :

gyproc said :

average_jo said :

Silo – rude, arrogant, in capable service like nothing you have ever seen!! Why people ever go more than once is beyond me!!

The service at silo is by far the worst service experience possible in Canberra and likely to be in the bottom 1-2% across the country.

You are presenting an argument from Error Of Fact. What evidence do you present that Silo has the worst service in Canberra? You have eaten in every cafe/restaurant in Canberra? What criteria are you using for judging service? Bottom 1-2% across the country?? I would like to see the survey that backs up your statement.

average_jo said :

You hear people often joke saying “if it wasn’t for customers the job would be easy” – well these guys actually do everything they can to ensure customers don’t return and for some reason are still busy. [b]It is only those airhead yuppies who have no idea who wouldn’t notice it!![/b]

There seems to be quite differing opinions on what constitutes “rude” service. As I have stated earlier I have not struck it but there seems to be many people, judging on how busy it is at times, who are willing to make purchases there regardless of the service. Would people care to give examples and not just state “crap service”?
Ad hominem arguments are tiresom.

average_jo said :

For some reason I thought “rude”, “arrogant” and “incapable” were descriptors of the service, but clearly some have difficulty expanding their minds beyond their narrow perspectives to understand this and understand that some people have experiences not only beyond silo but beyond Canberra with which to make some ready comparisons – indeed this is how surveys are generally formed!!

Surveys are conducted with a more exact criteria and larger sample size than counting the vocal minority here. My point about your ealier post was that I am suggesting that you are offering opinions and not the result of an analytical survey. I do not dispute you have made comparisons in and out of Canberra; just that you are offering opinion as fact.

Gyp

Mumbucks 6:28 pm 10 Dec 11

What is it about rude service , pretentious Postcodes and food that doesn’t meet basic standards?

Mumbucks 6:22 pm 10 Dec 11

creative_canberran said :

johnboy said :

Silo is reopening tomorrow.

And in the Win News story tonight, they claimed the owners were “no longer going to use free range eggs in mayonnaise, if at all.” Certainly hope that’s a misquote, it’s rawness that’s the issue, not whether it’s organic, free range or otherwise.

Agreed

creative_canberran 4:17 pm 10 Dec 11

EvanJames said :

creative_canberran said :

. I’ve seen no indication customers were warned that the mayo contained raw egg..

That is like warning people that a bag of peanuts contains nuts.

Mayonnaise is made of raw egg. That’s what it is.

Another stupid comment from someone who doesn’t know what he’s talking about.

The vast majority of mayonnaise used in Australia would either not contain egg or use pasteurised raw egg. You will not find commercial mayonnaise being sold that contains non-pasturised raw egg, because health standards specifically prohibit it.
Being made in house though is different, you are not assured of it being made like you’re used to, which for most people is not with raw egg. In this circumstance, they absolutely should warn people.

A peanut is a peanut where ever you buy one. Mayo though is far from being always the same.

poetix 3:28 pm 10 Dec 11

Deref said :

Is that the place that specialises in exotic cheeses? If so, I’ve only been there once, but it was amazing. Quite pricey, but the cheeses were spectacular and well worth the price.

And it’s funny, in the current context, to think that some of that deliciousness is formed by bacteria. Obedient French bacteria in my favourite.

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