Friday, August 20, 2010
To Be Safe Takes Effort on All
It was unfortunate to learn of an egg recall due to suspected bacteria in the egg packs. This casts a shadow on all producers as consumers question are their eggs really safe. In my travels I can say that farms are trying to do the right thing in protecting the safety of eggs and egg products for the consumer. The producers' families often are consuming the same products as the public they serve.
Due to the work of state egg quality assurance programs like the PA egg quality assurance program (PEQAP) the numbers of eggs with bacteria seen has been reduced significantly. Further, with new FDA regulation on larger farms coming soon, egg testing for bacteria will be strengthened in areas of the country that did not have state programs before. Regardless of flock size food safety should be practiced.
But the important message is that when consuming eggs, the eggs should be cooked fully to kill any harmful bacteria. It was undercooked or raw eggs that were suspected in the current cases. Eggs should be stored in their cartons at the bottom of the refrigerator where it is the coldest. Hand washing and handling foods carefully in the kitchen are important to ensure food safety.
CDC - Tips to Reduce Your Risk of Salmonella from Eggs
The Egg Safety Center
Egg Nutrition Center