Food Safety Tips for Handling Eggs

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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.

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New Food-Safety Initiatives

Top Obama administration officials outlined several new initiatives to safeguard the country’s food supply Tuesday, saying the recent spate of food-borne illnesses is unacceptable.

Recent salmonella outbreaks, including one at Nestle, were called unacceptable by federal officials Tuesday.

Among other things, the Food and Drug Administration and the Agriculture Department will take steps to better control salmonella contamination in eggs, turkey and poultry.

At the same time, the Agriculture Department intends to clamp down on E. coli outbreaks by issuing new instructions regarding beef production, while the Food and Drug Administration will release new safety standards to help prevent the contamination of tomatoes, melons and leafy greens.

The FDA also intends to issue new guidance over the next three months regarding steps the entire food industry can take to more quickly detect contamination sources and remove the unsafe products from stores… Read The Full Story HERE

FDA Peanut Butter Warning Update

The U.S. Food and Drug Administration (FDA) has issued a warning to consumers to avoid peanut butter products due to contamination of Salmonella Typhimurium. The source of the Salmonella contamination has been traced back to a processing plant in Blakely, Ga owned by Peanut Corporation of America. This facility manufactures both peanut butter served to institutions and peanut paste (a product made from ground, roasted peanuts) that is distributed to food manufacturers to be used as an ingredient in products such as cakes, cookies, and candies, among others.

Certain products have been recalled and since the investigation is ongoing the FDA recommends that consumers avoid peanut butter products that have been recalled and discard them.

For more information and a list of recalled products go to: http://www.fda.gov/oc/opacom/hottopics/salmonellatyph.html