It’s All About Nutrition!

Food Safety Tips for Handling Eggs

Avoiding the possibility of food borne illness while handling fresh eggs it is important to understand that even eggs with clean, uncracked shells can sometimes contain bacteria called Salmonella which can cause an intestinal infection. The U.S. Food and Drug Administration (FDA) has been working to prevent this problem by requiring that egg producers comply with several guidelines when obtaining chicks. These guidelines include chicks needing to be certified Salmonella free, that the hens are kept in houses that are free from rodents and other Salmonella carrying sources, that the houses are continually tested for Salmonella, and that the eggs are stored at temperatures that retard Salmonella growth. Consumers must ne aware that the most effective way to prevent egg-related illness is by knowing how to buy, store, handle and cook eggs, or foods that contain the safely.

The FDA requires that all cartons of shell eggs that have not been treated to destroy Salmonella carry the following safe handling statement:

Safe Handling Instructions: To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.

Following the above instructions is important for everyone but especially for those most vulnerable to food borne disease. Those most vulnerable include children, the elderly, and persons with weakened immune systems due to steroid use, conditions such as AIDS, cancer or diabetes, or such treatments as chemotherapy for cancer or immune suppression because of organ transplants.

Eggs that have been treated to destroy Salmonella using in-shell pasteurization for example, are not required to carry safe handling instructions.

What to look for when buying eggs…
Buy eggs only if sold from a refrigerator or refrigerated case and then refrigerate promptly.
Open the carton and make sure that the eggs are clean and the shells are not cracked.
Store eggs in their original carton and use them within 3 weeks for best quality.

Remember that cleanliness is key when preparing any food containing eggs. Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods.

Thorough cooking is perhaps the most important step in making sure eggs are safe. Eggs should be cooked until both the yolk and the white are firm. Scrambled eggs should not be runny. Casseroles and other dishes containing eggs should be cooked to 160°F (72°C). Make sure to use a food thermometer to be sure.

For recipes such as Caesar salad dressing and homemade ice cream that call for eggs that are raw or undercooked when the dish is served use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products. .

You should always serve cooked eggs and egg-containing foods immediately after cooking. For buffet-style serving, hot egg dishes should be kept hot, and cold egg dishes kept cold. Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165°F (74°C) before serving.

Cooked eggs, including hard-boiled eggs, and egg-containing foods should not sit out for more than 2 hours.
Hard-cooked eggs either in the shell or peeled should be used within 1 week after cooking.

Frozen eggs should be used within one year and should not be frozen in their shells. If you are planning on freezing whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.

Leftover cooked egg dishes should be refrigerate and used within 3-4 days. When refrigerating a large amount of a hot egg-containing leftovers divide into several shallow containers so it will cool quickly.

Tags: Fda, Food And Drug Administration, Food Safety, Foodborne Illness, Salmonella

Indoor Herb Gardening

My husband and I decided to try indoor herb gardening this winter by using the herbs we grew outside this past season. Most of the herbs grown in pots were too big to move inside so they were split into smaller plants and repotted with fresh potting soil. We allocated an area in one of the rooms in our home for the purpose of growing the indoor herb garden. To display the potted herbs, an old desk was converted to hold a light source–a grow light for plants–by using 2 x 3’s attached to the desk and hanging the grow light from them.

The materials needed to create our indoor herb garden were…
2 – 2×3x8’s
4 metal 90 degree corner brackets
2 eye hooks for hanging
A basic fluorescent shop lighting fixture
2 Philips 40 watt – 48 inch Plant and Aquarium bulbs
Total cost of the project was just about $60.00

Certain herbs such as parsley, rosemary, and chives can be purchased at your local supermarket in the produce section. Herb kits and grow lights can be purchased at most home and garden centers.

This is our first experience with an indoor herb garden and it is definitely worth a try. We started ours about a month ago…our herb collection includes parsley, rosemary, chives, tarragon, oregano, basil, lemon verbena, and lavender. Everything is doing fabulous accept for the Tarragon which did not take well to being moved indoors. The grow light is turned on for 16 hours and turned off for 8 hours. With constant attention, love, and care we hope to enjoy fresh herbs throughout the winter months…and so can you so give it a try. Have fun!

Tags: basil, Chives, Herb, lavender, lemon verbena, Parsley, rosemary, Tarragon

Leslie Fieger and The Delfin Trilogy

Are you familiar with Leslie Fieger and The Delfin Trilogy?

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If you are finally ready to transform EVERY aspect of your life and begin experiencing all that life has to offer, The Delfin Trilogy and interactive personal empowerment platform is the vehicle you need to take you there.

You at least owe it to yourself to check it out…

Tags: empowerment, Self-Help, spiritual

Use of Herbs and Spices

on the Rise in the U.S.

Rising U. S. domestic use of herbs and spices reflects a trend towards the use of herbs and spices to compensate for less salt and lower fat levels in foods and marketing strategies to meet the demands of foods of an increasingly ethnically diverse U.S. population. Census projections indicate that Hispanics and Asians are expected to reach 20 percent and 6.2 percent, respectively, of the population by 2030. Also, flavor enhancement using herbs and spices may counter the effects of today’s rigorous processing technologies to make foods more convenient. Thus, it’s no surprise that the United States, which imports 60 percent of its annual spice needs, is the world’s largest spice importer and consumer, with both imports and consumption on an uptrend for the past 10 years.

This PDF report published by the United States Department of Agriculture discusses the following aspects of spice usage in the U.S. market.

What Are Spices and How Are They Used?

What Is the Nutrient Profile of the Spices Available for Consumption?

What Are the Retail Sale Levels for Spices?

How Much Spice Is Available for Consumption?

Click here for your copy of this free report

Tags: Herb, Spice, United States Department Of Agriculture

Another Food Recall…Now It’s Pistachios

The FDA recommends that consumers avoid eating pistachio products due to Salmonella contamination. The FDA and California officials are investigating pistachio products sold by Setton Pistachio of Terra Bella Inc, California. The company issued the recall on Monday, March 30, 2009 and stopped all distribution of pistachios. The recall involves approximately 1 million pounds of its pistachio products shipped nationwide. Pistachios are used as ingredients in a variety of foods such as trail mixes, ice cream, and other products so the recall may involve many products.

Salmonella can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Several illnesses have been reported by consumers that may be linked to pistachios.

Kraft Foods announced yesterday a voluntary recall nationwide of Planters and Back to Nature products containing pistachio nuts that may be contaminated with Salmonella. The company is recalling all products containing pistachios supplied by the Setton Pistachio company after September 1, 2008.

A list of affected products and code dates are available on the fda.gov site and kraftfoodscompany.com Consumers are advised to avoid eating these products and discard any products they may have on hand.

See links below:

FDA.gov

Kraft Foods Company

Tags: Contamination, Kraft Foods, Pistachio, Salmonella, U.S. Food and Drug Administration