eggs and foodborne illness – Faq Categories

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What is foodborne illness?

All foods have the ability to carry microorganisms (like bacteria and viruses) or toxins that can potentially cause illness. Foodborne illness can result if microorganisms or toxins are introduced to food or if bacteria are allowed to grow in or on food. Common symptoms of foodborne illness include headache, nausea, vomiting, diarrhea and cramps. The

How do bacteria, like Salmonella, infect eggs?

Bacteria can be both on the outside and inside of a shell egg. Eggs are washed and sanitized at the processing plant to clean off any contamination of the outside of an egg. Bacteria can also be inside an uncracked, whole egg. Eggs may be contaminated by transfer of bacteria within the hen’s ovary or

What part inside the egg carries bacteria?

If bacteria is present, it is usually in the yolk, according to researchers, because the yolk contains nutrients bacteria need to grow. Bacteria have also been found to grow in the white, but not as often as in the yolk. Egg Safety Center and FDA advise not to eat raw or undercooked egg yolks and

How does Salmonella infect eggs?

Salmonella are found in the intestinal tracts of animals, birds, reptiles, insects and humans. Salmonella may be found on the outside of the egg shell before the egg is washed, or it may be found inside the egg if the hen was infected prior to egg laying. Proper cooking and handling of eggs is important

What will happen if I eat an egg containing Salmonella?

Symptoms of salmonellosis include abdominal cramps, diarrhea, nausea, vomiting, chills, fever and/or headache within six to 72 hours after eating the contaminated food. The symptoms usually last only a day or two in healthy people but can lead to serious complications in young children, pregnant women, the elderly and others with compromised immunity. Proper cooking

What usually causes salmonellosis?

Chicken, eggs, pork, cheese, cantaloupe, tomatoes, alfalfa sprouts, orange juice and cereal have all been linked to outbreaks of salmonellosis. Human carriers can transmit some types of salmonellosis. Salmonella can easily spread from one food to another, too. The majority of reported salmonellosis outbreaks involving eggs or egg-containing foods have occurred in food service kitchens

What is being done about Salmonella in eggs?

The egg industry, the public health community and government agencies have been working diligently to help prevent Salmonella Enteritidis (SE) in eggs. This includes egg safety programs at all steps, from farms through food preparation. Egg farmers procure Salmonella-free chicks, implement protocols for biosecurity and pest control, clean and disinfect poultry houses, and vaccinate chicks.

Can shell eggs be pasteurized or irradiated to destroy Salmonella?

Yes. The U.S. Department of Agriculture (USDA) states pasteurized in-shell eggs can be safely used in recipes calling for raw eggs. The Food and Drug Administration (FDA) states that irradiation can effectively eliminate organisms that cause foodborne illness, such as Salmonella and Escherichia coli (E. coli).

Are egg products pasteurized?

All egg products are required by law to be pasteurized. Approximately one-third of all eggs produced in the U.S. are broken and further processed to make egg products sold as retail or food service items or as ingredients for commercial food manufacturers. These may be whole eggs, egg whites or egg yolks, and they may

I purchased eggs from my local grocery store, and I got sick after eating them. What should I do?

To place a complaint with the egg company, call the number on the egg carton. If the number is not on the carton, search online for the company or distribution center phone number. Or, contact the store where you purchased the eggs and request the customer complaint or inquiry number. Speak with someone in sales

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