Home made mayonnaise and aioli might taste better but experts are urging cooks to take extra care with raw egg dishes to avoid food poisoning.
And many Australians are unaware that cooked rice and alfalfa sprouts, usually eaten raw, also can be a poisoning risk.
A national survey, conducted before the start of Australian Food Safety Week on Sunday, found some people couldn't correctly identify foods often linked to food poisoning outbreaks when not handled or cooked correctly
They include chicken, minced meat and seafood, says Food Safety Information Council chair Rachelle Williams.
The increase in salmonella outbreaks in recent years is linked to raw or minimally cooked egg dishes such as hand made aioli and mayonnaise.
Cooks are advised to only prepare small amounts and use immediately.
Adding vinegar can also stop any salmonella that may be present from growing.
Cooked rice is a risk because once it begins to cool, bacteria can form a toxin which isn't destroyed by further cooking.
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