August 25, 2010
www.gfb.org
Vol. 28 No. 34
SALMONELLA CONTAMINATION UNLIKELY IN GEORGIA-PRODUCED EGGS Although the nationwide recall of eggs from two Iowa farms involves some eggs sold in Georgia, eggs produced in Georgia are unlikely to be contaminated with salmonella and most cases of salmonella poisoning can be prevented through proper cooking and handling techniques, according to the University of Georgia. “The Georgia egg industry does an excellent job preventing salmonella enteritidis from contaminating table eggs produced in this state,” said Scott Russell, a poultry scientist with the University of Georgia College of Agricultural and Environmental Sciences. Georgia producers follow screening rules recently established by the U.S. Food and Drug Administration, Russell said. The “Final Rule for Prevention of Salmonella Enteritidis in Shell Eggs during Production, Storage and Transportation” requires that white leghorn-laying hen chicks be tested prior to production soon after they hatch, at 14 to 16 weeks of age and again after 45 weeks of age. “If any of these samples come back positive for salmonella enteritidis, then 1,000 eggs must be pooled and tested every two weeks for an eight-week period for a total of 4,000 eggs,” Russell said. “If any of these samples are positive, then the product must be diverted to a stream [of production] that will be cooked or pasteurized.” According to the UGA Cooperative Extension, consumers should cook eggs thoroughly to destroy salmonella because most salmonella cases can be linked to raw or undercooked egg products. Quiches and casseroles containing eggs should be cooked until the internal temperature reaches 165 degrees Fahrenheit. Scrambled eggs should be cooked until no liquid egg is visible. Eggs with a runny center should be avoided. The pasteurization process heats the eggs to a temperature that would kill any bacteria present. Pasteurized egg products are clearly labeled and are safe to use for recipes that call for uncooked eggs. “Although thoroughly cooking eggs destroys all salmonella bacteria, the FDA is advising consumers that all potentially contaminated eggs be discarded or returned to the store for a refund,” said Judy Harrison, a food safety expert with the UGA Cooperative Extension. The Centers for Disease Control offer these tips for egg safety: eggs should be kept refrigerated at 40 degrees Fahrenheit; cracked or dirty eggs should be thrown out; consumers should wash their hands, cooking utensils and food preparation surfaces with soap and water after being in contact with raw eggs and eggs should not be kept warm or at room temperature for more than two hours. For more information about egg safety and the recalls, visit http://www.eggsafety.org.