Salmonella cases are 15% higher than the five year average with nearly 1,200 people ill so far.
Last year the state reported 1,561 cases and had 1,370 at the same point in time in 2016.
Dr Fay Jenkins, SA health director of food and controlled drugs, said on average there are 1,172 reports of Salmonella across the state each year.
“With 12 outbreaks and 1,182 people struck down with food poisoning this year to date, we have already recorded more Salmonella cases than we normally see in a full year.
“Of particular concern is that 17% of those cases have been in children aged less than five years.”
Australian Food Safety Week started on 11 November and runs until 18 November.
Exact cause of Salmonella is often hard to pinpoint but with some strains unsafe egg handling is a common factor, said Dr Jenkins.
“To reduce the risk of sickness, do not use eggs if they are cracked or dirty, wash your hands after handling eggs and keep raw egg products like aioli, mayonnaise and mousse refrigerated.
“Of course, eggs are only one of many sources of Salmonella, so being aware of food safety in and out of the home is more important than ever.
“This is why people need to be vigilant about handling, cooking and storing food correctly as most cases of foodborne illness are preventable through good hygiene and safe food handling practices.”