Thirteen cases of salmonella are alleged to have been linked to Silo Bakery in Kingston. The territory's chief health officer, Paul Kelly, said salmonella was identified in mayonnaise containing raw egg. ACT Health yesterday confirmed the eatery would reopen today because ''they have addressed the issues that we identified''. Dr Kelly said, ''Our responsibility is to protect the health of the public and we'll do anything we need to do to achieve that aim.''

Silo baker and co-owner Leanne Gray was expecting to be at work by one o'clock this morning, preparing for the day's trade. But one thing that won't be on the menu is mayonnaise. Free-range eggs used in the mayonnaise Silo was making on the site and using in its sandwiches are believed responsible for the alleged outbreak.

Ms Gray said raw-egg mayonnaise was not worth the risk.

Professor Peter Collignon, of the infectious diseases unit at the Australian National University, said the general rule from a food safety point of view was, ''don't consume raw egg''. One of the benefits, Professor Collignon said, would be that less people would get salmonella. ''If somebody goes to a restaurant they wouldn't know how the mayonnaise is made and I think that is an issue that needs to be looked at,'' he said.

''If people are going to supply me with a product that has uncooked eggs in it I need to know about it so I can make an informed decision.''

Law firm Slater and Gordon said the victims of the salmonella outbreak in Canberra could be entitled to compensation. ''Unlike in other states, victims of food poisoning in the ACT still have a right to recover compensation for pain and suffering as well as for medical expenses and loss of income,'' lawyer Jonathon May told The Canberra Times.