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Wednesday, August 18, 2010

INFORMATION ON SALMONELLA OUTBREAK IN EGGS

This post is meant to all egg lovers to caution them from the out break of Salmonella poisoning in Eggs in USA. U.S. Food and Drug Administration is investigating about source and intensity of contamination. FDA is very keen in providing certain information to all consumers of eggs, Retail Food Stores and Food Service Establishments and Shell Egg Producers. All readers are requested to follow the suggestions given below. Any doubt, please feel free to ask us.

EGGS ON SALMONELLA

READ EGGS RECALL AFTER SALMONELLA OUTBREAK

Information for Consumers

  • Don’t eat recalled eggs or products containing recalled eggs. Recalled eggs might still be in grocery stores, restaurants, and consumers' homes. Consumers who have recalled eggs should discard them or return them to their retailer for a refund. Individuals who think they might have become ill from eating recalled eggs should consult their health care providers.
  • Keep shell eggs refrigerated at ≤45˚ F (≤7˚ C) at all times.    
  • Discard cracked or dirty eggs. 
  • Wash hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs.  
  • Eggs should be cooked until both the white and the yolk are firm and eaten promptly after cooking.
  • Do not keep eggs warm or at room temperature for more than 2 hours.   
  • Refrigerate unused or leftover egg- containing foods promptly.  
  • Avoid eating raw eggs.
  • 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.
  • Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and person with weakened immune systems or debilitating illness.

Information for Retail Food Stores and Food Service Establishments

  • In retail and food service establishments, pasteurized egg products or pasteurized in-shell eggs are recommended in place of pooled eggs or raw or undercooked shell eggs. If used, raw shell eggs should be fully cooked. If shell eggs are served undercooked, a consumer advisory should be posted in accordance with the Food Code.
  • In hospitals, nursing homes, adult or childcare facilities, and senior centers, pasteurized egg products or pasteurized in-shell eggs should be used in place of pooled eggs or raw or undercooked eggs.
  • Eggs should be purchased or received from a distributor refrigerated and stored refrigerated at ≤ 45˚ F (≤7˚ C) at all times.

Information for Shell Egg Producers

  • Flock-based SE-control programs that include routine microbiologic testing are mandatory for producers with more than 50,000 hens, as of July 9, 2010, under FDA’s egg safety rule. 
  • This new regulation is part of a coordinated strategy between the FDA and USDA’s Food Safety and Inspection Service (FSIS). The FDA and the FSIS will continue to work closely together to ensure that egg safety measures are consistent, coordinated, and complementary.
  • FDA continues to work with United Egg Producers and other industry organizations to educate producers and those who store and/or transport eggs about the new requirements.

FOR MORE INFORMATION

  1. Fresh Eggs: Playing It Safe, from FoodSafety.gov, the gateway to Federal food safety information.

More Eggish Info:

2 comments:

Alejandra Awad said...

Scary, my husband is a food broker and I am very aware of how exposed we are as consumers to unhealthy foods. Having 2 kids is hard to trust local grocery stores and kitchens when going to restaurants, very few care about quality as much as making a buck or two....
http://www.formomswithlove.com

Rick Jones said...

It's no fun to get sick by eggs, believe me...

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