Raw Egg Consumption

[uthoff <uthoff@fyiowa.infi.net>]

In this holiday season you maybe asked for recipes containing raw eggs,
especially eggnog. This is current information from the United States
Department of Ag.

The major problem associated with eating uncooked eggs is Salmonella
Enteritidis infection, or as it is commonly referred to Salmonella.
Undercooked eggs remain today the primary source of Salmonella
infection. The number of Salmonella outbreaks have declined in recent
years but it is still an important cause of human illness in the United
States. Farms today are encouraged to have on-farm control programs,
including refrigeration during transport and storage. The rate of
infection of eggs is very low and is often less than 1 in 200 eggs.
However, for a person of low resistance, who does get that one infected
egg the consequences can be very serious.  The United States Department
of Agriculture (USDA) does not recommend the consumption of raw or
undercooked eggs or egg products.

The onset of a salmonella caused illness is 12-36 hours after ingestion.
The symptoms will last 2-7 days. People often think that they have the
“flu” because symptoms include headaches, fever and dehydration.
Salmonella may also cause more serious problems, like triggering
arthritis.

Being aware of Salmonella doesn't mean you cant use eggs. It does mean
you need to use safe food preparation practices. Wash hands with hot,
soapy water and washing and sanitizing utensils, equipment, and work
areas before and after they come in contact with eggs and uncooked
egg-rich foods. Use only uncracked eggs and cook them thoroughly until
both yolk and white are firm. Discard an egg if any of the shell falls
into the egg. Store eggs under refrigeration.

Old-fashioned recipes that call for fresh, uncooked eggs like homemade
ice cream or eggnog may not be safe. Many old favorite recipes were
written before Salmonella was recognized as a problem with raw eggs.
What can historic sites do to address this concern? Alternatives would
be to use pasteurized eggs or commercial egg substitutes. To make a
recipe safe that specifies using eggs that aren't cooked, heat the eggs
in a liquid from the recipe over low heat, stirring constantly, until
the mixture reaches 160 degrees F. Then combine it with the other
ingredients and complete the recipe. To determine doneness in egg dishes
such as casseroles, insert a knife in the center. It should come out
clean and the mixture should reach 160 degrees F on a food thermometer.

Sarah Uthoff
Teacher
Highland Community School
Iowa City, IA
uthoff@fyiowa.infi.net

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