Egg Safety for National Food Safety Month
When Ben Franklin said, “an ounce a prevention is worth a pound of cure,” he may not have been thinking specifically about foodborne illness, but it still applies. Old Ben’s famous saying is especially relevant since it’s National Food Safety Month.
Salmonella is the #1 bacteria-related foodborne illness, and there are about 1.4 million cases in the U.S. each year, according to the CDC. And 4 out of every 5 cases of Salmonella enteritidis are caused by raw or undercooked eggs.
Egg pasteurization destroys bacteria and viruses, but the majority of eggs in your grocery store are not pasteurized. Remember 2010? That year, 500 million fresh eggs were recalled due to Salmonella. Pasteurized eggs were the safest option then—and now.
Safe eggs for every recipe
Did you know that undercooked eggs in some favorite recipes—like sunny-side up or poached eggs—can cause illness? The FDA recommends pasteurized eggs for all dishes that call for raw or undercooked eggs, and foodsafety.gov says to use pasteurized eggs for everything from homemade ice cream, to eggnog, to pies with meringue topping. Use Davidson’s Safest Choice® pasteurized eggs as your worry-free option for every egg recipe.
And if you’re a foodie using raw eggs in your favorite aioli, Hollandaise, or Tiramisù, pasteurized eggs should always be your first choice. Davidson’s™ eggs are an ounce of prevention that your friends and family will appreciate.