“Beware of Bogus Internet Claims that Raw Eggs Are Safe, Food Expert Warns”
Raw eggs may be contaminated with Salmonella. Many cases (upward to 3.8 million, 1997 numbers) of foodborne poisoning involve salmonella every year. Eggs can be contaminated before or after they are laid. Symptoms of salmonella poisoning include mild to acute GI symptoms, abdominal pain, frequent diarrhea, vomiting, fever and chills.
Most people deal with this painful, inconvenient illness and recover. Infants, and frail people like the elderly and people with immune system problems are at high risk of illness and could die from salmonella poisoning.
How can we protect ourselves from salmonella in eggs? “Thorough cooking of eggs until both white and yolk are firm greatly reduces the chances of human infection.” Use pasteurized (any germs are killed) eggs products like Egg Beaters for that homemade ice cream or other dishes that call for raw eggs.
For more information about raw eggs and salmonella, the CDC gives information at http://www.ers.usda.gov/publications/foodreview/jan1997/jan97d.pdf
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