Wednesday, September 1, 2010

Reduce Your Risk of Salmonella from Eggs

The news stories covering the recent Salmonella outbreak are enough to make most leery of consuming eggs. However, eggs are still one of nature’s most nutritious and economical foods. So what can consumers do to reduce the risk of getting Salmonella? The Centers for Disease Control and Prevention (CDC) shares several helpful tips and practices that can reduce your family’s risk of getting Salmonella Enteritidis.
The CDC recommends storing eggs in the refrigerator. This keeps any Salmonella present contained and prevents the bacteria from growing to higher numbers. Cooking reduces the number of bacteria present in an egg. Runny and soft cooked eggs pose a greater risk of containing Salmonella then a completely cooked egg. Serve and eat eggs promptly. Don’t keep them warm or at room temperature for more than 2 hours.
To learn more specific steps you can take to reduce the risk of a Salmonella Enteritidis infection follow this link to the CDC website:

The United States Department of Agriculture Food Safety and Inspection Service fact sheet on egg products and food safety can be found online at:

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