Eggs and Salmonella

When I was a teenager, I'd sometimes make myself what I termed a power shake. It included milk, a banana, chocolate and a raw egg, all whipped up in a blender. Once whipped, the egg would add fluffy protein to my drink. If I made that same drink today, I could also be adding the risk of salmonella poisoning.

According to the Department of Health and Human Services, Center for Disease Control and Prevention, the recent rise in affected eggs "is due to intact and disinfected grade A eggs. Salmonella enteritidis silently infects the ovaries of healthy appearing hens and contaminates the eggs before the shells are formed."

Exposure to salmonella can cause illness, and in some cases death. Those especially vulnerable to the severe dangers include young children, the elderly and individuals who have other health issues. How do we avoid suffering from the effects of salmonella contamination?

One recommendation is to avoid consuming raw eggs. Yet, there are many recipes that call specifically for raw eggs, such as meringue for our pies, homemade eggnog, and some salad dressings. Many traditional cookbooks list recipes that specify adding raw eggs, yet never mention the possible dangers of consuming raw eggs.

Pasteurized eggs, still in the shell are now available. These eggs are raw, and can be used for cooking, and in recipes that require raw eggs. The processing kills the salmonella inside the egg and on the shell, without cooking the egg.

The U.S. Food and Drug Administration changed its model food code to make pasteurized eggs the alternative food option for children, the elderly, and others with medical conditions. They also require pasteurized shell eggs to be served in hospitals and nursing homes.

To keep your eggs safe, it is also advised that you keep your eggs refrigerated, discard any cracked or dirty eggs, always wash your hands and all utensils and food preparation area, to avoid cross contamination, do not allow eggs to sit in warmers for more than two hours, and avoid ordering food in restaurants that require the use of raw eggs.

It has been estimated that in some areas of the United States, one in fifty consumers could be exposed to a contaminated egg each year. If the egg is cooked thoroughly the Salmonella organisms will be destroyed.

There is an increased possibility of cross contamination in restaurants. Once an employee or utensil touches a contaminated egg, they can then begin spreading the bacteria to other food items they touch, and from those items, touching other items, the bacteria will spread. Another concern are for restaurants who prepare batches of dressings or meringue. One tainted egg can contaminate the entire batch.

At home, before you attempt a recipe that calls for a raw egg, it is advised that you first purchase pasteurized shell eggs.