Recent reports indicated that some eggs are contaminated with salmonella’s bacteria.   Proper handling of eggs and egg products can ensure you do not become ill from consuming contaminated eggs.

                Salmonella is killed by heat or cooking. Do not eat raw eggs or make recipes that call for raw eggs.  Homemade ice cream recipes with raw eggs should not be used because the eggs are still uncooked at the end of the process.  Unbaked cake batter and cookie dough can be very tempting however salmonella can be contaminating the batter or dough. Make certain to bake the cookies or cake until completely done before consuming and avoid letting others lick the bowl or batter utensils.  If you have a favorite recipe that has raw eggs in it, a substitution for the raw eggs is pasteurized eggs. Some pasteurized eggs are sold as egg substitutes. There are some eggs on the market that actually are pasteurized in the shell. The pasteurization destroys the bacteria.  Egg substitutes, which can be prepared quickly and easily, are located in containers in the refrigerated section of the grocery store.

                Dippy eggs, also known as eggs with soft yolks have not been heated to a high enough temperature to kill bacteria so try another type of egg.  Hard cook eggs and scrambled eggs should be cooked thoroughly before consuming. Cook eggs that will be immediately served to a temperature of 145 degrees.

                 If you break eggs on the edge of a dish or on the countertop be sure to wash and sanitize the area before exposing the area to other food products. The cross contamination can cause the bacteria to be passed from uncooked or contaminated eggs to other products.

                If you eat raw eggs the potential for food borne illness is increased.  The severity of the sickness depends on the health of the person and the amount of bacteria eaten. The bacteria can actually be in a person’s feces for weeks after the symptoms have ended. Some of the symptoms of a food borne illness include diarrhea, abdominal cramping, vomiting and fever.

                 Cooking eggs thoroughly and not consuming products made with raw eggs or egg whites will reduce your risk of food borne illness.   Using a thermometer can help make certain the eggs are cooked completely.  Make certain there are no liquid or shiny looking surfaces.  Be safe.