Salmonella and Eggs

"Eggs are one of nature’s most nutritious and economical foods. But it’s important that you take care when handling and preparing fresh eggs and egg products.

The inside of eggs that appear normal can contain a germ called Salmonella that can make you sick, especially if you eat raw or lightly cooked eggs. Eggs are safe when you cook and handle them properly.

How can I reduce my chance of getting a Salmonella infection?

• Keep eggs refrigerated at 40°F (4°C) or colder at all times. Only buy eggs from stores and suppliers that keep them refrigerated.
• Discard cracked or dirty eggs.
• Consider buying and using pasteurized eggs and egg products, which are widely available.
• Cook eggs until both the yolk and white are firm. Egg dishes should be cooked to an internal temperature of 160°F (71°C) or hotter.
• Make sure that foods that contain raw or lightly cooked eggs, such as hollandaise sauce, Caesar salad dressing, and tiramisu, are made only with pasteurized eggs.
• Eat or refrigerate eggs and foods containing eggs promptly after cooking. Do not keep eggs or foods made with eggs warm or at room temperature for more than 2 hours, or 1 hour if the temperature is 90°F or hotter.
• Wash hands and items that came into contact with raw eggs—including counter tops, utensils, dishes, and cutting boards—with soap and water.
• Do not taste or eat any raw dough or batter, such as cookie dough and cake mix, made with raw eggs. Bake or cook raw dough and batter before eating..."
  Salmonella 

Salmonella and Eggs

"ALERT: Salmonella Outbreak Linked to shell eggs

CDC, FDA, and several states are investigating an outbreak of Salmonella infections linked to Rose Acre Farms shell eggs. Don’t eat, serve, or sell the recalled shell eggs, which were sold under many brand names. Throw them out or return them. Wash and sanitize refrigerator drawers and shelves that held recalled eggs. Learn more about the outbreak and read our advice to consumers.

Eggs are one of nature’s most nutritious and economical foods. But you must take special care when handling and preparing fresh eggs and egg products to avoid foodborne illness, also known as food poisoning.

The inside of eggs that appear normal can contain a germ called Salmonellathat can make you sick, especially if you eat raw or lightly cooked eggs. Eggs are safe when you cook and handle them properly..."
Salmonella and Eggs

Salmonella and Eggs

"Eggs are one of nature's most nutritious and economical foods, but you must take special care when handling and preparing fresh eggs and egg products to avoid foodborne illness, sometimes called "food poisoning."

The inside of eggs that appear normal can contain a germ called Salmonellathat can make you sick, especially if eggs are eaten raw or lightly cooked. But eggs are safe when cooked and handled properly..."
Salmonella

Timeline: Nationwide Outbreak of Salmonella Enteritidis (SE) Infections Associated with Shell Eggs, United States, 2010
Trace the outbreak of the Salmonella Enteritidis Infection associated with shell eggs.

Recall of Shell Eggs
"An outbreak of Salmonella Enteritidis (SE) that has sickened hundreds of people across the country has led to a recall of shell eggs. On August 13, Wright County Egg voluntarily conducted a nationwide recall of shell eggs on 3 of its 5 farms. Further epidemiologic and traceback information led to Wright County Egg expanding its recall on August 18 to cover all 5 farms and 380 million eggs (according to company figures). The FDA is monitoring the recall, including conducting audit checks at retail stores, wholesalers, and distributors to make sure the recalled shell eggs are being removed from the market. The FDA is in ongoing communications with Wright County Egg to ensure that appropriate preventive measures are put in place to reduce the risk of recurrence.



Which Egg Brands Have Been Recalled?
How to Identify Recalled Eggs
Shell Egg Recall: Company Press Releases.."

FDA: New Final Rule to Ensure Egg Safety, Reduce Salmonella Illnesses Goes Into Effect
"The U.S. Food and Drug Administration says that as many as 79,000 illnesses and 30 deaths due to consumption of eggs contaminated with the bacterium Salmonella Enteritidis may be avoided each year with new food safety requirements for large-scale egg producers.

The new food safety requirements will become effective on July 9, 2010, through a rule for egg producers having 50,000 or more laying hens – about 80 percent of production. Among other things, it requires them to adopt preventive measures and to use refrigeration during egg storage and transportation.

Large-scale egg producers that produce shell eggs for human consumption and that do not sell all of their eggs directly to consumers must comply with the refrigeration requirements under the rule; this includes producers whose eggs receive treatments such as pasteurization. Similarly, those who transport or hold shell eggs must also comply with the refrigeration requirements by the same effective date.

Egg-associated illness caused by Salmonella is a serious public health problem. Infected individuals may suffer mild to severe gastrointestinal illness, short-term or chronic arthritis, or even death. Implementing the preventive measures would reduce the number of Salmonella Enteritidis infections from eggs by nearly 60 percent.

Salmonella Enteritidis can be found inside eggs that appear normal. If the eggs are eaten raw or undercooked, the bacterium can cause illness. Eggs in the shell become contaminated on the farm, primarily because of infection in the laying hens.

“Preventing harm to consumers is our first priority,” said Margaret A. Hamburg, M.D., commissioner of food and drugs. “Today's action will help prevent thousands of serious illnesses from Salmonella in eggs.”

The rule requires egg producers with fewer than 50,000 but at least 3,000 laying hens whose shell eggs are not processed with a treatment, such as pasteurization, to comply with the regulation by July 9, 2012..."