A beach kiosk at a popular coastal holiday destination sells a variety of home-made sauces on the counter next to its hot food bain-marie.

A beach kiosk at a popular coastal holiday destination sells a variety of home-made sauces on the counter next to its hot food bain-marie. The kiosk cooks mix fresh batches of all the sauces from a raw egg base as required. The sauces include home-made tartare (raw egg, olive oil, parsley, capers and gherkins), lemon aioli (raw egg, olive oil, lemon juice, mustard and garlic) and mayonnaise (raw egg, olive oil, mustard, sugar). Spare sauces are returned to the store cool room every evening and all leftovers are thrown out after three days. During the school holidays the kiosk is popular with school students. After the new term begins teachers at the local high school notes a high number of students do not start the term and a number of parents call in to inform the school their children are sick. Two children are hospitalised, where the children are diagnosed with Salmonellosis, consistent with strains found in eggs. Three schools confirm students were missing for reasons of salmonellosis at the start of term. A Food Authority investigation does not reveal any common cause from the school canteens or local shopping centre but does note all sick students attended the beach in the second week of holidays. The Food Authority samples all the sauces from the kiosk. The home-made tartare and mayonnaise come back positive with very high bacteria counts for Salmonella. The lemon aioli comes back with much lower counts of Salmonella. The kiosk shut down for two weeks until the cook can demonstrate the sauces and egg management procedures will not cause further incidents of salmonellosis

Question 1: Why did the lemon aioli have a much lower salmonella bacteria count? 

Question 2: List two factors that caused the high salmonella counts in the kiosk? 

Question 3: List two ways the cook can demonstrate his sauces are safe?

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