Tips provided on reducing risk of getting salmonella
Posted: Monday, August 30, 2010 8:01 pm
The recent egg recall has concerned many local residents, though the affected eggs were not distributed in Tennessee.
The recall, which affects eggs shipped since May 16, were sent to food wholesalers, distribution centers and foodservice companies in California, Illinois, Missouri, Colorado, Nebraska, Minnesota, Wisconsin, Arizona, Texas, Georgia, Washington, Oregon, Nevada, Utah, Arkansas, Oklahoma and Iowa.
There are specific steps residents can take to reduce the risk of a Salmonella Enteritidis infection.
Steps provided by the University of Tennessee Extension Service include:
1. Keep eggs refrigerated at less than 45 degrees at all times.
2. Discard cracked or dirty eggs.
3. Wash hands, cooking utensils and food preparation surfaces with soap and water after contact with raw eggs.
4. Eggs should be cooked until both the white and the yolk are firm and eaten promptly after cooking.
5. Do not keep eggs warm or at room temperature for more than 2 hours.
6. Refrigerate unused or leftover egg-containing foods promptly.
7. Avoid eating raw eggs.
8. Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that calls for raw eggs.
9. Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly people and people with weakened immune systems or debilitating illness.
Published in The Messenger 8.30.10