Why are pasteurized shell eggs so important to food safety in healthcare?
Salmonella enteritidis (Se) is a common and sometimes lethal bacteria found inside eggs. It can not be detected by our senses, and common food safety handling procedures do not remove the danger. All Salmonella can be killed by high heat, for instance, when eggs are cooked until the yolk is hard and dry. But cooking this way excludes many egg dishes and ruins many culinary techniques. Furthermore, even with the best cooking intensions a significant danger still remains, that of cross-contamination that can occur when food preparers handle contaminated raw eggs in the kitchen. While Salmonella can cause flu-like symptoms for anyone in the general population, seniors, children under ten, pregnant women and immune compromised individuals are particularly vulnerable and should never be exposed to the risk of Salmonella because of the more severe degrees of illness and risk of death. These individuals are described by the FDA as highly susceptible populations. Click for details about the Sa
