Free-Cooking-Recipes.info

Salmonella And Eggs

Raw eggs pose a health concern because they can be contaminated with salmonella, a bacterium that can cause food poisoning. Salmonella is killed at 160°F, so be sure to cook eggs to at least that temperature-easily reached with scrambled eggs, "over hard" fried eggs, custards, and other favorite egg dishes. Certain people, such as the elderly, infants, pregnant women, and those with compromised immune systems, are especially susceptible to infection and should not eat undercooked eggs. After handling raw eggs, thoroughly wash your hands and any Utensils that have come in contact with the eggs with soap and hot water.

Pasteurized eggs, which are newly available in the dairy case, are free from salmonella, E. coli, and listeria. Cook them the way you would any other eggs.

Egg substitutes, which are pasteurized and salmonella-free, are used by people with special dietary needs. Liquid egg substitute (colored egg whites) can substitute for whole eggs, but don't expect the same rich flavor real eggs deliver. Dehydrated egg whites and meringue powder are a good substitute for fresh egg whites in meringue recipes. Just follow the reconstituting directions on the package.

This site is for educational purposes only. The information provided should not be used for diagnosing or treating a health problem or disease. If you have, or suspect you have a health problem, you should consult your health care provider.