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Pasteurized Eggs and Liquid Eggs Recommended by Food and Drug Administration in Wake of Massive Egg Recall

On August 18, 2010, in the wake of an egg recall, the Food and Drug Administration (FDA) issued important advice to both consumers and food services. They advised everyone to avoid eating raw (unpasteurized) eggs. Instead, they cautioned, use pasteurized eggs or pasteurized liquid eggs to avoid contracting dangerous egg-related Salmonella.

The recommendation came amid news of a massive recall of eggs and a CDC report that from May through July, 2010, there was a four-fold increase in the number of Salmonella nationwide, as identified through the monitoring system called PulseNet. The Centers for Disease Control (CDC) says it logged approximately 200 Salmonella cases every week during late June and early July.

While the 2010 egg recall has ended, the risk remains. Choosing pasteurized eggs is the best insurance for preventing Salmonella-related foodborne illness, as recommended by the FDA and food safety experts.

"Our eggs remove the worry about bringing Salmonella into your kitchen," said Greg West, president of National Pasteurized Eggs, during the August 2010 recall. "Foodservice providers and at home chefs alike need to be aware of the damage that Salmonella can wreak on anyone, but especially children, the elderly, pregnant women and those with compromised immune systems."

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