![]() ![]() The process of pasteurizing eggs also destroys avian flu virus. In the US, it is important to keep eggs refrigerated since not all hens are vaccinated. Eggs are not washed (and, in some countries, not refrigerated) since condensation could lead to salmonellosis contamination. In Europe, all hens are required to be vaccinated against salmonellosis. Food and Drug Administration (FDA) estimates that only 79,000 cases each year are the result of consuming eggs contaminated with Salmonella, of which only 30 result in death. While the Centers for Disease Control and Prevention estimate there are one million cases of salmonellosis per year in the US leading to 19,000 hospitalizations and 380 deaths, the U.S. As few as 15 bacterial cells can cause foodborne illness. The onset of its symptoms begins between six hours and 72 hours after the consumption of food contaminated with Salmonella bacteria. Salmonellosis, the illness that a Salmonella infection causes, is characterized by nausea, vomiting, abdominal cramps, diarrhea, fever, and headache. Nearly four out of five Salmonella-related foodborne illness cases share a common vehicle: raw or undercooked shell eggs. Salmonella enteritidis is a dangerous bacterium that can be transferred to humans through ingestion of raw or undercooked eggs. The primary risk associated with eggs is foodborne illness caused by Salmonella enteritidis bacteria. Department of Agriculture requires a safe-handling advisory statement on all packages of raw shell eggs that are not treated to destroy Salmonella as follows: "Safe Handling Instructions: To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly." Salmonellosis īecause of the risk of foodborne illness caused by Salmonella bacteria that may be present in raw eggs, the U.S. ![]() ![]() They also do not recommend eating shell eggs that are raw or undercooked due to the possibility that Salmonella bacteria may be present. They also do not allow any egg products to be sold without going through the process of pasteurization. The 2013 United States Food and Drug Administration Food Code defines regular shell eggs as a potentially hazardous food, i.e., "a food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation." Īll egg products sold in the U.S that are pasteurized due to the risk of foodborne illnesses are done per U.S. They may be sold as liquid egg products or pasteurized in the shell. Pasteurized eggs are eggs that have been pasteurized in order to reduce the risk of foodborne illness in dishes that are not cooked or are only lightly cooked. ( December 2010) ( Learn how and when to remove this template message) You may improve this article, discuss the issue on the talk page, or create a new article, as appropriate. The examples and perspective in this article deal primarily with the United States and do not represent a worldwide view of the subject. ![]()
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