WOODLAND HILLS, Calif., March 23 /PRNewswire/ -- In light of the recent recall of eggs by den Dulk farms due to Salmonella, California-based food safety expert Jeff Nelken is strongly advising Americans, especially pregnant women, children and those 55 or older, to take precautions when eating eggs at home or in restaurants.
More than 93 percent of Americans consume eggs, potentially one of the most dangerous foods in terms of food-borne illness. The Center for Disease Control and Prevention (CDC) estimates that Salmonella illness is responsible for 1.4 million illnesses, 15,000 hospitalizations and 400 deaths in the U.S. annually. Salmonella side effects can range from gastrointestinal distress to arthritis and even death. At-risk groups, including pregnant women, children under 10, those 55 or older or those with a compromised immune system due to disease or illness are at risk for major complications, including bone marrow disease, heart valve damage and if pregnant, miscarriage.
"Eggs have always been a high risk food due to the number of eggs that carry Salmonella and the potential cross contamination within the kitchen," said Nelken, who has advised food manufacturers, restaurant chains and others on food safety issues for years. "Many think that cooking, cleaning or refrigerating can eliminate Salmonella. Not true! You must cook it to 160 degrees and if you don't, just one egg with Salmonella, mixed in with others for a larger dish or tracked through a kitchen, has the potential to sicken hundreds."
Nelken said that three out of 10 Americans still eat their eggs in styles that are undercooked such as over easy and sunnyside up and seven of 10 Americans eat scrambled eggs, which can also pose a risk if they are served softly scrambled. The best way to deal with Salmonella in foods is to remove the risk before it enters the kitchen, Nelken said.
He recommends using only pasteu
|SOURCE National Pasteurized Eggs|
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