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VICUS.COM (3 Aug. 2000) -- In
response to an increasing number of human illnesses associated with
the consumption of shell eggs, the Food Safety and Inspection Service
(FSIS) began in December 1996 a comprehensive risk assessment of Salmonella
enterica serotype intestinal infections (Salmonella
enteritidis).
The model developed was based on an average production of 46.8
billion shell eggs per year in the United States, 2.3 million of which
contain Salmonella enteritidis. By FSIS (an agency of the
U.S. Department of Agriculture) calculations, consumption of these
eggs would result in about 660,000 human illnesses per year, with the
following impact on the infected individuals and the health-care
system:
- 94% (622,000) will recover without medical care;
- 5% (33,000) will feel sick enough to visit a physician;
- 0.5% (3,000) people will require hospitalization; and
- 0.05% (300) of the cases will result in death.
Twenty percent of the population is at a higher risk for
salmonellosis from Salmonella enteritidis,
specifically infants, the elderly, transplant patients, pregnant
women and people with certain diseases.
How to protect
yourself from salmonellosis
In the store:
- Buy eggs only from refrigerated cases;
- Eggs should be clean, sound-shelled, fresh and grade AA or A;
- Egg shell and yolk color have nothing to do with egg quality,
flavor, nutritive value, cooking characteristics or shell
thickness.
At home:
- Refrigerate them in their cartons on an inside shelf at 40°F as
soon as possible after purchase;
- Do not leave eggs in any form at room temperature for more than
two hours, including during preparation and serving;
- Promptly after serving, refrigerate leftovers in shallow
containers so they will cool quickly.
On a picnic:
- Pack cold egg dishes with ice or commercial coolant in an
insulated cooler or bag.
Handling eggs:
- Use only clean, unbroken eggs. Discard dirty or broken eggs;
- Don't mix the shell with the egg's contents (before they are
packed, eggs are washed and sanitized. This process should remove
most pathogenic bacteria from the surface of the shell, but some
might remain in the pores or the shell might be reinfected from
other sources);
- Don't re-wash eggs before use;
- Use an egg separator to separate yolks and whites so that
contents do not come in contact with the shells;
- If a bit of shell falls into the egg, remove it with a clean
utensil.
- Wash your hands thoroughly with soap and hot water before
beginning food preparation;
- Wash your hands again, along with all utensils, equipment and
counter tops that have been in contact with any raw food before
preparing other foods;
- Use separate cutting boards for raw and cooked foods. Then, wash
and sanitize them thoroughly after each use.
Cooking the egg:
- Adequate cooking ensures that egg dishes reach a temperature
high enough to destroy any bacteria that may be present;
- Salmonella organisms will not survive if held at a
temperature of 140° F for 3-1/2 minutes or if they reach an
end-point temperature of 160° F;
- The internal temperatures of fully baked goods and hard-cooked
eggs will easily reach more than 160°F by the time they are done;
- Quiches, baked custards and most casseroles are done when a
knife inserted near the center comes out clean;
- With some casseroles, which are thick and heavy or contain
cheese -- lasagna, for example -- it may be difficult to decide if
the knife shows uncooked egg or melted cheese. In such cases, a
thermometer is the only accurate test;
- Soft (stirred) custards are done when the mixture coats a metal
spoon. At this point, the mixture will be well above 160°F;
- Eggnogs and homemade ice cream, sometimes made with raw eggs,
can easily be made safely by using a stirred custard base. Chill
well before freezing or serving.
- Cook scrambled eggs, frittatas, omelets and French toast until
the eggs are thickened and no visible liquid egg remains;
- Poach eggs in simmering water until the whites are completely
set and the yolks begin to thicken but are not hard, about 3 to 5
minutes;
- Cook fried eggs slowly until the whites are completely set and
the yolks begin to thicken but are not hard. Baste the eggs, turn
them or cover with a lid to cook both sides;
- For soft-cooked eggs, bring eggs and water to a boil. Turn off
the heat, then cover and let stand about 4 to 5 minutes.
John Russo
Jr. is senior vice president of medical communications at
Vicus.com. He is a pharmacist and medical writer with more than 20
years experience in medical education.
This article was updated on 3 Aug. 2000.
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