In the late 1990s, cases of one type of salmonella, serotype enteritidis, dropped. However, from 1999 to 2001 the number of cases remained steady.
Now, efforts to prevent this type of salmonella infection, which is often caused by eating raw or undercooked eggs, should be increased, according to the Centers for Disease Control and Prevention (CDC).
The report mentions two salmonella outbreaks that occurred in 2001. One outbreak in South Carolina was traced back to eggs that were reportedly hard-boiled. The other, in North Carolina, was also linked to eggs.
Egg control programs in farms, including salmonella screening in hen houses, need to be expanded. If the infection is found, the infected eggs can be pasteurized so that they will no longer pose a health risk.
Reportedly, the number of human cases of salmonella dropped in the Northeastern U.S. in the early 1990s. This drop may be due to the egg control programs that were implemented in this region during this time.
However, such programs are voluntary and there is no way to distinguish whether eggs come from a participating farm.
The report notes that raw and undercooked eggs should not be consumed. Such eggs are especially risky for young children, the elderly and people with weakened immune systems.
To replace raw or undercooked eggs, egg products that have been pasteurized to kill bacteria, as well as whole eggs that have been pasteurized while still in the shell, can be used.
Washing hands, utensils and kitchen surfaces with soap and water after handling raw eggs can also reduce the risk of salmonella infection. Additionally, eggs should be stored at or below 45 degrees Fahrenheit, according to the report.
Morbidity and Mortality Weekly Report January 3, 2003;51:1149-1152
The CDC has it partially correct. I also agree that there should be some aggressive screening program in place to identify farms that are producing salmonella infected eggs. That is clearly the best place to address the problem -- at its source.
Salmonella can infect the gastrointestinal system, leading to cramps, nausea, vomiting, diarrhea and fever. In most people it is a self-limiting illness and is easily treated with high doses of probiotics. However, in rare cases, salmonella infection can cause serious, and occasionally fatal, complications.
However, as I posted in my raw egg article below, salmonella infections are relatively rare. Data from the U.S. Department of Agriculture shows that the infection rate is only one egg in 30,000. Interestingly, that is close to the rate reported in the study by the CDC.
There are simple measures you can take to significantly reduce your risk of acquiring a salmonella infection, and I list them in my article below.
If you thoroughly cook the egg as the CDC suggests you will seriously damage the vast majority of highly perishable nutrients in the egg, therefore depriving yourself of valuable nutrients that have been damaged by the heat. For further details on this topic, review my second link below.
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