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

All About Nutrition Resources Part Two

The following resources about nutrion and food safety are sure to be helpful and are targeted at teens. We will post more about nutrition resources as we find them.

Food Detectives — Play fun games, learn song lyrics and download activities.

Iowa State University Extension — Students will get an overview of the importance of food safety and become familiar with common foodborne pathogens.

Kids World – Food Safety — Can you serve a safe barbeque? Find out what causes foodborne illness. Get tips on how to handle food safely.

Tacoma-Pierce County Health Department — Help Super Scrub keep clean with these quizzes, games and coloring pages.

American Museum of Natural History — Try your detective skills with the “Infection Detection Protection.” Can you find the “Bacteria in the Cafeteria” or solve the “Mixed-up Microbe Mystery”?

FDA Center for Food Safety and Applied Nutrition — Games, puzzles, careers, coloring books, songs and tips on food safety. Join in the fun!

If you find these resources useful please leave us a comment.

Tags: Food Safety, Foodborne Illness, Health

Food Safety and Fresh-Squeezed Products

Most of the juices sold in the United States are processed (for example, “pasteurized”) to kill harmful bacteria. But when fruits and vegetables are fresh-squeezed and left untreated, harmful bacteria from the inside or the outside of the produce can become a part of the finished product.

Some grocery stores, health food stores, cider mills, and farm markets sell packages and containers of juice that was made on site and has not been pasteurized or otherwise treated to kill harmful bacteria.

These untreated products should be kept in the refrigerated section of the store or on ice, and must have the following warning on the label regarding people who are at risk for foodborne illness:

WARNING: This product has not been pasteurized and therefore may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems.

Juices that are fresh squeezed and sold by the glass – such as at farm markets, at roadside stands, or in some restaurants or juice bars – may not be pasteurized or otherwise treated to ensure safety. Warning labels are not required for these products.

If you or someone in your family is at risk for foodborne illness, and you cannot determine if a juice has been processed to destroy harmful bacteria, either don’t drink it or bring it to a boil to kill any harmful bacteria that may be present.

Tags: Cider Mills, Food Safety, Fruits And Vegetables, Fruits Vegetables, Harmful Bacteria, Health Food Stores, Juice Bars, Juices, Safety Labels, Warning Labels, Weakened Immune Systems