An egg is one of the most nutritious and delicious foods provided to us by nature. There are many types of eggs, from omega-3 to organic available in the market. Nowadays, there is also an influx of branded eggs that claim to have low cholesterol. These graded eggs are fortified with vitamins A, D, and E and assure the best quality.

Yet time and again, one question comes up “Can you get salmonella from eggs?” In a nutshell, it depends on the hygiene practices followed and how well you cook those eggs.

Yet, let’s learn more about the dangers of salmonella and how to prevent them.

 

What is Salmonella?

A salmonella is a group of bacteria commonly found in raw meat and poultry items. Food poisoning from eggs is common in many regions and countries of the world. Even fresh eggs with clean and perfect shells may contain salmonella. Yet, a lot of people are unaware of how common salmonella is in eggs. So it is imperative to get food handlers training through a Courses and Certification Agency.

 

Symptoms

When taking a food certification course in Utah, you understand how one gets salmonella. Salmonella first affects the intestines and then spreads to other parts of the body. The symptoms appear within 6 to 48 hours after consumption of contaminated eggs.

Someone affected by salmonella will experience diarrhea, high fever, and abdominal cramps. Thankfully, most of the symptoms of salmonella subside within 4-5 days. Yet, people with a weak immune system may have a severe infection and may need hospitalization.

 

Precautions to take

Hence one must follow safety precautions when handling eggs. FDA – Food & Drug Administration has set regulations to handle, store eggs and transport them to prevent contamination. Following are some safety tips and tricks one can follow to avoid getting a Salmonella infection-

 

Recommendation: Five common foodborne illnesses caused by improper food handling

 

When Buying Eggs

One must buy eggs from grocery stores that follow egg storage safety regulations. Reputed vendors and grocery stores always store eggs in the refrigerator. Refrigeration prevents the bacteria from multiplying due to cold temperatures. Look for clean eggs, and the shells are not too thin, soiled, or cracked. It is best and safe to buy pasteurized eggs. Pasteurized eggs go through a process of heating and holding eggs at 140° F temperature at least. This process makes eggs salmonella-free and prevents contamination of eggs.

 

Storing the Eggs

Proper storage of eggs affects both their quality and safety. It is best to store shelled eggs in the refrigerator at an ideal temperature of 40° F or below. The eggs remain fresher when stored in their original carton. Do not store eggs in the refrigerator doors as they are the warmest area of the refrigerator. Never wash eggs before storing them as it removes the protective mineral oil coating on them. Washing eggs before refrigeration increases the chances of bacteria entering the egg. For best quality, one should use eggs within three weeks from the day you refrigerate them.

If one wants to store eggs for a more extended time, then the best option is to freeze eggs. Do not freeze eggs in their shells. Instead, freeze the eggs by beating the yolk and white together and storing the same. Eggs and egg-based dishes taste best when consumed fresh. To store them, it is best to refrigerate them and consume them within 2 to 3 days.

 

Preparing or Cooking

Before commencing to cook eggs, one must follow proper hand hygiene, i.e., washing hands with soap and water. Besides, it is best to keep a separate scrubber to wash and clean utensils that you use for egg preparation. This will prevent the transfer of any leftover residue from the egg scrubber to other utensils.

One must fry, scramble and poach the eggs till both egg yolks and egg whites are firm. One can cook egg dishes at an internal temperature of 160°F or hotter. Use a food thermometer to check and to cook eggs at the right temperature. Prepare raw egg-based dishes like ice cream, salad dressings with pasteurized eggs. Pasteurized eggs have fewer chances of contamination.

 

Serving the prepared food

Eggs change their taste and smell over time. It is best to serve and consume boiled eggs, fried eggs, and egg-based foods like quiches immediately. Never leave leftover eggs or egg-based preparations at room temperature. This allows the bacteria to multiply, making the eggs unsafe for consumption.

One can refrigerate the unconsumed eggs and egg dishes. Just ensure to reheat them at 165°F before serving. Serve reheated egg and egg dishes in small platters to maintain their temperature. Refrigerate all egg-based preparations till the time of serving. Keep the deserts that contain eggs on an ice base while serving.

 

Transporting

For picnics and outdoor gatherings, pack the eggs and egg dishes in insulated coolers. This will keep the eggs at the right temperature. At picnic spots, one can put them in the shade and keep the lids of containers closed. This way, one can prevent eggs and egg dishes from getting contaminated and spoiled. If you carry eggs to school or workplace, pack cooked eggs with frozen gel packs or frozen juice boxes.

 

Conclusion

Eggs are the most common carriers of salmonella. Hence one must take care with eggs. Check the eggs for freshness and always ensure to store them in the correct temperatures. Follow safety tips while preparing and serving eggs to safeguard against salmonella. One should take care while handling eggs. In case of food poisoning due to eggs, one must seek medical advice immediately.

 

The outbreak of Salmonella Infections Linked to Pre-Cut Melons

ttps://www.cdc.gov/salmonella/carrau-04-19/index.htmlCDC, public health and regulatory officials in several states, and the U.S. Food and Drug Administration are investigating a multistate outbreak of Salmonella Carrau infections linked to pre-cut melons supplied by Caito Foods LLC.

At A Glance:

• Reported Cases: 117
• States: 10             
• Hospitalizations: 32
• Deaths: 0
• Recall: Yes

Do not eat, serve, or sell recalled pre-cut melon and fruit medley products produced by Caito Foods LLC and sold under several brands and labels.

On April 12, 2019, Caito Foods LLC 

Recalled pre-cut watermelon, honeydew melon, cantaloupe, and pre-cut fruit medley products containing one of these melons supplied at the Caito Foods LLC facility in Indianapolis, Ind.

Recalled pre-cut melons were packaged in clear, plastic clamshell containers. The products were distributed in Illinois, Indiana, Iowa, Kansas, Kentucky, Michigan, Minnesota, Missouri, Nebraska, New York, North Carolina, Ohio, Pennsylvania, Tennessee, West Virginia, and Wisconsin.

These products were sold at Kroger under the Renaissance Food Group label and the Boar’s Head private label; at Target under the Garden Highway Label; at Trader Joe’s under the Trader Joe’s label; at Walmart under a Freshness Guaranteed label; and at Amazon/Whole Foods under the Whole Foods Market label.

Check FDA’s website for a full list of where recalled products were sold. If you cannot determine if any pre-cut melon you purchased was produced by Caito Foods LLC, don’t eat it and throw it away.

Check your fridge and freezer for recalled products and throw them away or return them to the place of purchase for a refund. Follow these steps to clean your fridge lif you had any recalled product.

Contact a healthcare provider if you think you got sick from consuming pre-cut melon.

• Most people infected with Salmonella develop the following signs and symptoms 12 to 72 hours after eating a contaminated product:
  • Diarrhea
  • Fever
  • Abdominal cramps

 

Recommended: CDC Says – Do Not Wash Your Chicken

 

The Correct Way to Wash Your Hands

 

Latest Outbreak Information

• A total of 117 people infected with the outbreak strain of Salmonella Carrau have been reported from 10 states.
  • Illnesses started on dates ranging from March 4, 2019 to April 8, 2019.
  • 32 people have been hospitalized. No deaths have been reported.
  • Most of the ill people are adults over the age of 50 years.
• Epidemiologic and traceback evidence https://www.cdc.gov/foodsafety/outbreaks/investigating-outbreaks/index.html indicates that pre-cut melons supplied by Caito Foods LLC is the likely source of this outbreak.
• On April 12, 2019, Caito Foods LLC recalled pre-cut watermelon, honeydew melon, cantaloupe, and pre-cut fruit medley products containing one of these melons produced at the Caito Foods LLC facility in Indianapolis, Ind.
• This investigation is ongoing, and CDC will provide updates when more information is available.

Investigation of the Outbreak

Epidemiologic and traceback evidence https://www.cdc.gov/foodsafety/outbreaks/investigating-outbreaks/index.html indicate that pre-cut melon supplied by Caito Foods LLC of Indianapolis, Ind. is the likely source of this multistate outbreak.

In interviews, ill people answered questions about the foods they ate and other Exposures  https://www.cdc.gov/features/solvingoutbreaks/index.htmlin the week before they became ill. Forty-six (73%) of 63 people interviewed reported eating pre-cut melons purchased at grocery stores, including pre-cut cantaloupe, watermelon, honeydew, or a fruit salad mix or fruit tray with melon. Five additional people reported eating pre-cut melon outside the home.

Information collected from stores where ill people shopped indicates that Caito Foods LLC supplied pre-cut melon to these stores. On April 12, 2019, Caito Foods, Inc. recalled pre-cut watermelon, honeydew melon, cantaloupe, and pre-cut fruit medley products containing one of these melons produced at the Caito Foods LLC facility in Indianapolis, Ind.

This investigation is ongoing, and CDC will provide updates when more information is available.