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By HELEN W. SMITH
Extension Agent, Home Economics
The egg is one of nature’s most nutritious, economical, and versatile foods. With proper care and handling, it poses no greater risk thar any other perishable food.
Since the early 1970’s, the inside of the egg has been considered almost sterile, but recently a bacterial organism, Salmonella enteritidis, has been found inside some eggs. How the contamination occurs is still unclear, but scientists are working to find a solution to the problem.
It is important to remember that only a very small number of eggs (much less than 1 percent) might contain Salmonella enteritidis.
If an egg does contain the organism, the numbers in a freshly laid agg probably will be small and, if the eggs are promptly refrigerated, will not multiply enough to cause illness in a health person.
All animal protein foods-meets, dairy products, eggs, poultry, and fish-provide a ready supply of both food and moisture for bacterial growth.
The FDA considers these foods “potentially hazardous.” The designation is not cause for alarm - it simply means that these foods are perishable and should receive refrigeration, sanitary handling, aid adequate cooking. Lack of attention to these details can made any food a “hazardous” food.
Salmonellosis
Salmonella enteritidis can cause illness (salmonellosis) if ingested in large enough numbers.
Salmonellosis is not uncommon, largerly because the organisms are so widely distributed in nature and so easily spread.
They are found in the intestinal tracts of animals, birds, repitles, seafood, insects and people. Tlie organisms can easily be passed from the intestinal tract to the hands and on to food. Food and preparation areas exposed to pets or insects can become contaminated.
Symptoms of salmonellosis are abdominal cramps, fever, headache, nausea, vomiting, and diarrhea. Although the attacks are usually of relatively short duration, they may be more serious for infants, the elderly, convalescents, pregnant women, and people with immune system disorders. In spite of the acute discomfort it creates, salmonellosis is rarely fatal.
The majority of salmonellosis outbreaks have been attributed to foods other than eggs - chicken, beef, and fish - to human carriers, and to cros8-contaimination through people, utensils, and other foods during preparation.
Of the outbreaks involving eggs, almost all have occurred in the foodservice sector and have been the result of inadequate refrigeration and insufficient cooking.
Such risks could be eliminated, or at least greatly reduced, through the regular use of thermometers to check temperatures of food and equipment.
Like all bacteria, Salmonella need food, moisture, a favorable temperature, and time for growth. Under ideal conditions, their number can double every 20 minutes, and a single organism can rapidly increase to more than a million in just six hours.
Salmonella enteritidis will not grow at temperature below 40 degrees F.
Temperatures above 160 degrees F. will kill the organisms.
Temperatures between 40 degress F. and 140 degrees F., known as the danger zone, are ideal for rapid growth.
Cold foods should be kept below 10 degrees F. and hot goods about 140 degrees F,
Freezing does not destroy Salmanella, but it may impair some cells.
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