How can I reduce my risk from foodborne disease threats?
Fresh, intact eggs, once considered safe, have been found at times to be contaminated on the inside with a bacteria called Salmonella enteritidis (SE). The Centers for Disease Control (CDC) recommends that raw or undercooked eggs not be served, especially to the very young, the elderly, and those with compromised immune systems. Recent surveys indicate about half of consumers still eat undercooked eggs. • Buy only clean, uncracked eggs, and keep them refrigerated. Never store eggs at room temperature. • Avoid eating raw or undercooked eggs in any form. • Do not taste batter containing raw eggs. • Do not mix raw, unpasteurized eggs into a milkshake or use them to prepare Caesar salad dressing or hollandaise sauce. • Before eating Caesar salad or hollandaise sauce at a restaurant or party ask the server or cook if the ingredients contain raw, unpasteurized eggs. If the answer is “yes” or “I don’t know,” don’t eat it. • Cook eggs thoroughly – until the white is firm and the yolk hardens.
