A Newspoll survey for the Food Safety Information Council found nearly one in five Australians were taking risks by not handling foods containing raw eggs correctly.
Almost 20 per cent were unaware homemade mayonnaise needed to be refrigerated immediately after it was prepared.
Other foods containing raw eggs include eggnog, mousse, tiramisu, hollandaise sauce and aioli.
Food Safety Information Council chairman, Dr Michael Eyles said food poisoning bacteria could grow quickly in these foods if raw eggs were not properly handled.
Tips to reduce the risk of contamination included refrigerating eggs in the cardboard box they were purchased in and preparing foods immediately before eating.
Dishes containing raw eggs should not be served to people at greater risk from food poisoning, including pregnant women, small children, the elderly and people with weakened immune systems, Dr Eyles said.
The council says people can be most at risk of food poisoning at Christmas as the weather heats up and large groups are catered for.
Food Standards Australia New Zealand estimates there are about 12,800 cases of egg-related salmonella poisoning in Australia every year.
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