I never would have thought salmonella could be inside a fresh, shell egg but according to the CDC, the bacterium, Salmonella Enteritidis, can be on both the inside and outside of eggs that appear normal. of course if it’s then eaten raw or undercooked, the bacterium can cause illness. It sounds simple, but apperantly, Wednesday’s recall of eggs happend after the CDC noticed a jump in salmonella cases.
So what do you do? According to the CDC website:
Eggs, like meat, poultry, milk, and other foods, are safe when handled properly. Shell eggs are safest when stored in the refrigerator, individually and
thoroughly cooked, and promptly consumed. The larger the number of Salmonella present in the egg, the more likely it is to cause illness. Keeping eggs adequately refrigerated prevents any Salmonella present in the eggs from growing to higher numbers, so eggs should be kept refrigerated until they are used.
Cooking reduces the number of bacteria present in an egg; however, an egg with a runny yolk still poses a greater risk than a completely cooked egg. Undercooked egg whites and yolks have been associated with outbreaks of Salmonella Enteritidis infections. Both should be consumed promptly and not be kept warm or at room temperature for more than 2 hours.
By the way, WSLS 10 has learned none of the tainted eggs in the recall was sold in Virginia.
Posted by Dawn Jefferies at 10:46 AM. Filed under: main •
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