September 17, 2014

Cooking eggs properly lessens salmonella risk

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With the recent salmonella outbreak across the country, concern is spreading about catching salmonella enteritidis.

According to the Food and Drug Administration’s website, Wright County Farms recalled 380 million eggs, due to an outbreak of salmonella enteritidis, from its five farms Aug. 18.

According to the Michigan Department of Agriculture’s website, recalled eggs were distributed in Michigan.

Steve King, environmental health supervisor for the Central Michigan Health Department said he has not received any information confirming any outbreaks in the state. He did say that people should always be cautious with preparing eggs.

“Eggs should always be refrigerated at 45 degrees or less,” King said. “Most restaurants will keep their eggs at around 41 degrees.”

When it comes to properly cooking eggs, he said it is important to follow proper cooking temperatures.

“Food cooking temperatures are scientifically based to destroy organisms,” King said.

For people who choose to have their eggs poached or sunny side up, King said it’s important to have both the yolk and the white part of the egg firm and not runny.

“Meals like casseroles should be cooked at a minimum of 160 degrees,” he said.

King said that undercooked eggs are especially dangerous for young children and the elderly.

“They may have a weak immune system, and are more susceptible to food-borne organisms,” he said.

King said that the symptoms of salmonella enteritidis may take 72 hours before a person begins to feel ill.

“Some people think that it’s that last meal that makes you sick, but it can take awhile,” he said.

Symptoms include severe abdominal cramps, diarrhea, and fever.

King said if someone has these symptoms they should contact their doctor immediately.

He added that salmonella is an organism found in the environment and may be contaminate a number of sources including chicken.

“In this case the problem was identified by the (FDA),”

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