Try This: An Egg Safety Checkup
Everyone knows that raw eggs can be a vehicle for dangerous bacteria such as Salmonella enteritidis. But do you know how to protect yourself from the risks of foodborne illness?
A simple egg safety checkup can give you the answers. Just ask yourself these questions:
- After you crack an egg, do you cook it to a safe temperature of 160°F?
- Do you wash your hands so that they won’t spread any Salmonella to other foods and surfaces in your kitchen?
- Do you use Davidson’s™ pasteurized eggs? If you do, you do NOT need to follow #1 and #2.
Egg safety findings
Researchers publishing in the Journal of Food Protection (Vol. 79, No. 6, 2016) observed plenty of ordinary people preparing eggs, and here’s what they found:
- Only about half of fried eggs cooked at home were cooked to a safe temperature—one that would destroy germs such as Salmonella.
- Only about three-quarters of scrambled eggs were cooked to a safe temperature.
- Only about 3 out of 20 people properly wash their hands after handling a raw egg.
The researchers commented, “Many people are unaware of the potential bacteria on raw eggshells and the need to wash their hands after touching them.” In fact, Salmonella can reside inside the eggs as well.
Cooking your eggs may not make them safe
The researchers point out that “Scrambling and frying eggs have been found to be inadequate to destroy bacteria such as Salmonella.” Although we apply heat from cooking, most people do not cook the eggs hot enough to do the job—and most people wouldn’t want to, because overcooked eggs lose their quality.
Davidson’s™ pasteurized eggs are a great solution because they undergo a series of all-natural, warm water baths to eliminate the Salmonella risk. Want to make your egg safety check-up simple? Choose pasteurized eggs.