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someone asked about cooking eggs and salmonella a few days ago.... here some info :
NEW YORK (Reuters Health) - Much more needs to be done to prevent a type of salmonella infection that is most often caused by eating raw or undercooked eggs, according to a report from the Centers for Disease Control and Prevention (CDC).
Cases of this type of salmonella, known as serotype enteritidis, dropped during the second half of the 1990s, but they remained steady from 1999 through 2001, according to the Atlanta, Georgia-based agency.
In the CDC's weekly report, a team led by Dr. Padmini Srikantiah and her colleagues describe two series of outbreaks of salmonella that occurred in 2001. One outbreak at several South Carolina prisons was traced to a tuna salad that contained eggs that were reportedly hard-boiled. Another outbreak in North Carolina was also linked to eggs.
[...]
"Consumption of raw and undercooked eggs should be avoided," Srikantiah said. The risk of eating eggs that have not been thoroughly cooked is greatest for the very young and very old, as well as people with weakened immune systems, she said. The CDC recommends cooking eggs until both the white and the yolk are firm. Be sure to eat eggs promptly after cooking, the CDC advises.
For recipes that call for raw or undercooked eggs and for people who like their eggs a little on the runny side, there are safe options. Besides egg products that have been pasteurized, whole eggs that have been pasteurized to kill bacteria while still in the shell are now available at supermarkets, according to Srikantiah.
Other ways to reduce the risk of salmonella infection, according to the CDC expert, include washing hands, utensils and kitchen surfaces with soap and water after handling raw eggs. Srikantiah added that eggs should be stored at or below 45 degrees Fahrenheit at all times.
Salmonella enteritidis infects the gastrointestinal system, leading to cramps, nausea, vomiting, diarrhea and fever. Most people recover on their own, but in rare cases, salmonella infection can cause serious, occasionally fatal, complications.
SOURCE: Morbidity and Mortality Weekly Report 2003;51:1149-1152.
NEW YORK (Reuters Health) - Much more needs to be done to prevent a type of salmonella infection that is most often caused by eating raw or undercooked eggs, according to a report from the Centers for Disease Control and Prevention (CDC).
Cases of this type of salmonella, known as serotype enteritidis, dropped during the second half of the 1990s, but they remained steady from 1999 through 2001, according to the Atlanta, Georgia-based agency.
In the CDC's weekly report, a team led by Dr. Padmini Srikantiah and her colleagues describe two series of outbreaks of salmonella that occurred in 2001. One outbreak at several South Carolina prisons was traced to a tuna salad that contained eggs that were reportedly hard-boiled. Another outbreak in North Carolina was also linked to eggs.
[...]
"Consumption of raw and undercooked eggs should be avoided," Srikantiah said. The risk of eating eggs that have not been thoroughly cooked is greatest for the very young and very old, as well as people with weakened immune systems, she said. The CDC recommends cooking eggs until both the white and the yolk are firm. Be sure to eat eggs promptly after cooking, the CDC advises.
For recipes that call for raw or undercooked eggs and for people who like their eggs a little on the runny side, there are safe options. Besides egg products that have been pasteurized, whole eggs that have been pasteurized to kill bacteria while still in the shell are now available at supermarkets, according to Srikantiah.
Other ways to reduce the risk of salmonella infection, according to the CDC expert, include washing hands, utensils and kitchen surfaces with soap and water after handling raw eggs. Srikantiah added that eggs should be stored at or below 45 degrees Fahrenheit at all times.
Salmonella enteritidis infects the gastrointestinal system, leading to cramps, nausea, vomiting, diarrhea and fever. Most people recover on their own, but in rare cases, salmonella infection can cause serious, occasionally fatal, complications.
SOURCE: Morbidity and Mortality Weekly Report 2003;51:1149-1152.
