All About Eggs

Posted in Food Safety,Our Blog,Salmonella on October 22, 2024

Eggs are such a staple item in so many homes. They are literally in so many things and add a great source of nutrition. They are easy to prepare and can be turned into many popular recipes. I have to say that eggs are a highlight to most any meal in our home. We have backyard chickens so sometimes I literally feel the eggs are coming out of our ears. I am surprised that we haven’t turned into an egg at this point, but all joking aside there are some common safety concerns with eggs and also with immunity and children surrounding the wholesome meal as well.

All About Eggs

Here are some basic egg safety tips especially for those of us who have our own backyard friends that provide us with endless meals:

Fresh eggs, even those with clean, uncracked shells, may contain bacteria called Salmonella that can cause foodborne illness, often called “food poisoning.” FDA has put regulations in place to help prevent contamination of eggs on the farm and during shipping and storage, but consumers also play a key role in preventing illness linked to eggs.

Buying

You can help keep eggs safe by making wise buying decisions at the grocery store.

• Buy eggs only if sold from a refrigerator or refrigerated case.
• Open the carton and make sure that they are clean and the shells are not cracked.

Storing

Proper storage of eggs can affect both quality and safety.

• Store promptly in a clean refrigerator at a temperature of 40° F or below. Use a refrigerator thermometer to check.
• Store eggs in their original carton and use them within 3 weeks for best quality.
• Use or eat hard-cooked (in the shell or peeled) within 1 week after cooking.
• Use frozen within 1 year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
• Refrigerate leftover cooked dishes and use within 3 to 4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.

Preparing

Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw eggs and raw egg-containing foods.

• Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
• Casseroles and other dishes containing eggs should be cooked to 160° F. Use a food thermometer to be sure.
• For recipes that call for eggs that are raw or undercooked when the dish is served — like Caesar salad dressing and homemade ice cream — use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products.

Eggs & Exposure to Salmonella in Children:

Many people believe that exposing children to backyard chickens as opposed to getting vaccines is a way to build immunity to disease. The CDC touches on this when they say “Natural immunity is acquired from exposure to the disease organism through infection with the actual disease. Vaccine-induced immunity is acquired through the introduction of a killed or weakened form of the disease organism through vaccination.” Salmonella is so tricky and there is no real way to develop immunity by exposure to backyard chickens or the delicious breakfast they produce. There are some oral vaccines, but studies have proven they are not effective with just one dose.

Newer generation vaccines require the development of candidates that are effective at a single dose, with mutations that can be easily targeted and defined. By using genetic engineering, site-directed mutagenesis can result in better characterization of mutants. Moreover, the induction of multiple mutations will reduce the likelihood of reversion to the wild type in vaccine strains, which will allow them to become pathogenic. While this vaccine was able to induce antibody responses to lipopolysaccharide and flagellin, a single dose was not sufficient to protect against the development of typhoid fever when challenged with the variance drain of Salmonella Typhi.

Allergies to Eggs

An immune system overreaction causes food allergies. For egg allergy, the immune system mistakenly identifies certain egg proteins as harmful. When you or your child comes in contact with egg proteins, immune system cells (antibodies) recognize them and signal the immune system to release histamine and other chemicals that cause allergic signs and symptoms.

Both egg yolks and egg whites contain proteins that can cause allergies, but allergy to egg whites is most common. It’s possible for breast-fed infants to have an allergic reaction to egg proteins in breast milk if the mother consumes eggs.

For more information on food safety and how to avoid foodborne illnesses keep an eye on Make Food Safe as we update the blog daily with the most accurate and up to date information.