Advanced Search
Current and Breaking News for Professionals, Consumers and Media



Click here to learn how to advertise on this site and for ad rates.

Food and Nutrition Author: Last Updated: Mar 22, 2013 - 9:55:13 AM



Eggs, Spring and Food Poisoning

By
Mar 22, 2013 - 9:49:58 AM



Email Newsletter icon, E-mail Newsletter icon, Email List icon, E-mail List icon Sign up for our Ezine
For Email Marketing you can trust


Email this article
 Printer friendly page

(HealthNewsDigest.com) - SILVER SPRING, Md., March 22, 2013 -- The egg has been associated with festivals celebrating spring for many centuries.  Decorating eggs for Easter is a tradition that dates back to the 13(th) century or earlier.  Eggs were formerly a forbidden food during the Lenten season, and there are rituals in many countries involving painting and decorating them to mark the end of the period of penance and fasting, and then eating them as a celebration of Easter.

However, eating eggs that are not handled with proper care can cause food poisoning, also called foodborne illness.  Salmonella, an organism that causes nausea, vomiting, diarrhea, cramps, and fever, can be found on both the outside and the inside of eggs that look perfectly normal. In otherwise healthy people, the symptoms generally last a couple of days and taper off within a week. But Salmonella can cause severe illness and even death in at-risk individuals, such as pregnant women, young children, older adults and persons with weakened immune systems.

That's why it's important to handle eggs properly by following these safety tips:

Refrigerate Eggs Promptly

--  Buy eggs only from stores that keep them refrigerated.
--  At home, store eggs in their original carton and keep them refrigerated
at 40 degrees F (4 degrees C).
--  Refrigerate unused eggs or leftovers that contain eggs promptly.
Keep Clean

--  Wash hands and all food contact surface areas (e.g., counter tops,
utensils, dishes, and cutting boards) with soap and water after contact
with raw eggs.
--  Discard cracked or dirty eggs.
Cook Eggs Thoroughly

--  Eggs should be thoroughly cooked until both the yolk and white are firm
and not runny. Recipes containing eggs mixed with other foods should be
cooked to a minimum internal temperature of 160 degrees F (71 degrees
C). Use a food thermometer to be sure.
--  Eat eggs promptly after cooking. Cooked eggs, including hard-boiled eggs
and egg-containing foods, should not sit out at room temperature for
more than 2 hours. Within 2 hours either reheat or refrigerate.
--  For recipes that call for eggs that are raw or undercooked when the dish
is served (like homemade Caesar salad dressing or ice cream) use either
eggs that have been treated to destroy Salmonella, by pasteurization or
another approved method, or pasteurized egg products.
Separate

--  Don't let raw eggs come into contact with any food that will be eaten
raw.
Eating Out

--  Avoid restaurant dishes made with raw or undercooked, unpasteurized
eggs.
--  Don't hesitate to ask questions before you order. Waiters and waitresses
can be quite helpful if you ask how a food is prepared. Let them know
you don't want any food item containing raw eggs.
For more information visit:
Playing It Safe with Eggs
FDA Improves Egg Safety

FDA Food Information Line: 1-888-SAFEFOOD (toll free)

Video:http://www.multivu.com/mnr/54146-u-s-fda-playing-it-safe-with-eggs-food-safety-tips
U.S. Food and Drug Administration
###
For advertising and promotion on www.HealthNewsDigest.com contact Mike McCurdy at: [email protected]  or call 877-634-9180. We are syndicated worldwide and read in 164 countries. We also have over 7,000 journalists as subscribers who may use our content for their own media!



Top of Page

HealthNewsDigest.com

Food and Nutrition
Latest Headlines


+ New Cookbook Offers EASY Recipes
+ Moms and Dads: It’s Time to Play “hide the fiber”
+ California Avocados, The Breakfast Superfood
+ Over-Fortified Processed Foods
+ Not Eating Enough Fruit and Veggies?
+ Food Allergies More Widespread Among Inner-City Children
+ To Boost Your Health, Consider Your Glycemic Response
+ How To Find Fiber In The Grocery Store
+ Portion Control Eating
+ Pre-Packed Lunch Kit with Natural and Organic Ingredients



Contact Us | Job Listings | Help | Site Map | About Us
Advertising Information | HND Press Release | Submit Information | Disclaimer

Site hosted by Sanchez Productions