According to FDA some 140,000 people are sickened by eggs contaminated with salmonella each year, and about 55 die. HOW YOU CAN TELL IF IT IS A GOOD EGG: Eggs can become contaminated when a hen is infected with salmonella and passes it to an egg before it's laid. Or the bacterium can penetrate an intact or cracked shell afterwards. Bacterial growth in an infected egg is particularly likely if eggs aren't promptly refrigerated after being collected. The new FDA rules place greater restrictions on farms with more than 3,000 laying hens to ensure that they are raised in sanitary facilities and that eggs are kept cold as they're stored and transported.
To prevent contamination here are things you need to follow:
1. Check expiration dates, buy only refrigerated eggs, and refrigerate them promptly when you get home.
2. Open the carton to make sure that the eggs are clean and uncracked.
3. Cook eggs properly. Scrambled eggs should not run. With fried eggs, yolk and the whites should be firm. Cook casseroles and other dishes containing eggs to 160 degree Fahrenheit and use pasteurized egg products in recipes, such as cakes that call for raw or undercooked eggs.
4. Serve eggs dishes immediately after cooking. For buffets, keep hot dishes hot and cold dishes cold. Cooked eggs dishes can be refrigerated but should be reheated to 165 degree Fahrenheit before serving. Eat hard-cooked eggs within a week.
HAVE A GREAT EGG WEEKEND EVERYONE! :D
Along with pasteurized egg products, there are some eggs that are pasteurized in the shell. It's indicated on the packaging if it's pasteurized.
ReplyDeleteGreat tips. May I also add, when you get your eggs from the market, don't forget to wash them with soap and water before keeping them in the fridge to avoid salmonella.
ReplyDeleteThanks for visiting. Have a great week ahead.
A Simple Life
Never crack a raw egg on a bowl containing other food, use a knife to crack it. Scald your eggs in boiling water for five seconds before use.
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