Salmonella Enteritidis : Part 3

by Food and Drug Administration (FDA)

(Page 3 of 3)

67 Billion Eggs

Despite the hard times egg producers are facing, eggs continue to be an inexpensive and important source of protein. According to UEP, the average American eats 250 eggs a year. A survey from the market research group Technical Assessment Systems finds that 90 percent of the population eat eggs in some form each day. (This includes eggs contained in foods like baked items and egg noodles.)

Nearly 5 percent of Americans surveyed said they either ate raw eggs daily or could not specify whether the egg consumed was raw or cooked. Raw and lightly cooked contaminated eggs are causing the illnesses. Thorough cooking kills the bacteria. (See accompanying article, Safe Egg-Cooking Tips.)

According to Madden, a person can become ill after eating only a small amount of a contaminated egg. For instance, he says, one New York incident involved a family who cooked three eggs sunny side up. The yolk of one egg broke onto the other eggs during cooking, and all three family members became ill.

Madden explains that the one broken egg was probably responsible for all three illnesses, as it is extremely unlikely that more than one egg per container would be contaminated. In fact, only 1 in 200 eggs from an infected flock may be contaminated. The risk is even lower for all eggs?only 1 in 10,000 eggs on the supermarket shelves are likely to be contaminated with Salmonella enteritidis.

Salmonella enteritidis grows quickly, presenting another danger for spread of the disease when a contaminated egg is mixed with clean eggs, such as when eggs are pooled to make scrambled eggs for a group of people. One organism can multiply into millions in an egg stored at 60 degrees for two days. Eggs should always be stored in the refrigerator and only taken out just before use.

Scientists around the country are trying to find out what refrigeration temperatures are most effective for stopping the growth of Salmonella enteritidis in eggs. They are also investigating the cooking times and temperatures required to destroy the bacteria.

FDA and USDA officials are conducting a public health campaign to spread information on what they know so far about safe cooking and handling of eggs. Over 50,000 bulletins have been distributed to consumers, food service establishments, and institutions that take care of people particularly vulnerable to Salmonella enteritidis infections. For copies of the materials, contact USDA, Agricultural Marketing Service/Information Staff, P.O. Box 96456, Washington, D.C. 20090-6456.

Cold weather seems to slow the growth of Salmonella enteritidis. Jack Guzewich, the New York state health department's chief of food protection, notes that in New York 75 percent of outbreaks and 95 percent of illnesses have occurred in the summer. Scientists are working now to solve some of the microbiological mysteries, and officials are trying to resolve the administrative issues before warm weather sets in.

Are we going to wipe out Salmonella enteritidis from the face of the United States? asks USDA researcher Charles Beard, Ph.D. I doubt it, he says. I don't think the rodents and birds would agree to that. Eradicating the bacteria may be impossible, but joint efforts of FDA, USDA, CDC, and industry are aimed at controlling the spread of this newly recognized danger.

Safety Tips: Egg Cooking

The elderly, patients already weakened by serious illness, and people with weakened immune systems (such as persons with AIDS) are at high risk for death or serious illness from Salmonella enteritidis. Nursing home, hospital, and other food institutions serving those in high-risk groups should strictly follow these safe egg guidelines, which also apply to all home preparation.

You can't tell a good egg from a bad egg by the way it smells, tastes or looks. But, these precautions can help minimize risks:

Review recipes, and consider using pasteurized eggs instead of shell eggs whenever possible.

Avoid serving raw eggs and foods containing raw eggs. Caesar salad, Hollandaise sauce, homemade ice cream, homemade eggnog, and homemade mayonnaise are possible carriers of Salmonella enteritidis.

Lightly cooked foods containing eggs, such as soft custards and French toast, may be risky for those in high-risk groups.

Cook eggs thoroughly until both the yolk and white are firm, not runny. These cooking times are now recommended by researchers at Cornell University:

Scrambled 1 minute at 250 degrees Fahrenheit

Poached 5 minutes in boiling water

Sunnyside 7 minutes at 250 F or cook covered 4 minutes at 250 F

Fried, over easy 3 minutes at 250 F on one side, then turn the egg and fry for another minute on the other side

Boiled 7 minutes in boiling water.

Handling Practices

Wash hands with hot, soapy water, and wash and sanitize utensils, equipment (such as blenders), and work areas before and after they come in contact with eggs and uncooked egg-rich foods.

Use only Grade A or better eggs. Avoid eggs that are cracked or leaking.

Discard the egg if any shell falls into the egg.

Leave eggs in their original carton, and store them in the main section of the refrigerator not the egg section in the door, as the temperature in the door is higher.

Never leave eggs or egg-containing foods at room temperature for more than two hours, including preparation and serving (but not cooking) times.

When refrigerating a large amount of a hot egg-rich dish or leftover, divide it into several small shallow containers so it will cool quickly.

Cook scrambled eggs in batches no larger than three quarts. Hold for serving at 140 F or hotter, such as on a steam table. Do not add a batch of just-cooked scrambled eggs to leftover eggs held on a steam table. D.B.

About the Author

www.fda.gov
FDA is A United States government body that oversees medical devices, including contact lenses, intraocular lenses, excimer lasers and eyedrops. In the US, these products must be approved by the FDA before they can be marketed.