This summer a Salmonella outbreak traced to contaminated eggs has sickened over 1,000 people and led to the recall of over 500 million eggs.
Eggs are particularly susceptible to Salmonella contamination. The outsides of egg shells can be contaminated by bacteria if they come into contact with chicken droppings or with dirt. That’s why you should discard cracked or dirty eggs. The shell itself is fairly resistant to bacteria, but if the chicken is infected with Salmonella then the eggs it produces will contain Salmonella also, inside the shell.
The risk of getting sick is decreased substantially by safe food procedures that kill Salmonella or inhibit its growth. Eggs should be kept refrigerated at all times. Eggs should be cooked thoroughly so that the whites and yolk are solid. And eggs should be eaten promptly after they are cooked.
Check out the tips from the Centers of Disease Control (link below) for more simple suggestions to avoid a Salmonella side dish.
The Centers for Disease Control and Prevention: Tips to Reduce your Risk of Salmonella from Eggs
Wall Street Journal article: Eggs’ ‘Grade A’ Stamp Isn’t What It Seems
I wish everyone a happy and safe Labor Day, and I wish my Jewish readers a healthy, sweet and prosperous year. There won’t be a post next week, but your appetite for health-related news will again be sated the week after that.