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Ask Dr. Sue
HAZARDS OF UNCOOKED EGGS
Dear Dr. Sue,
I like to cook my eggs with the yolks really runny.
I've heard that this can be dangerous, and I have a
grandchild who is only a year old. Is there really
a problem?
Grandma
Dear Grandma,
Many of us eat our eggs the same way that you do.
After researching the answer to your question, however,
I won't be feeding my toddler eggs that are anything
less than fully cooked.
Salmonella is an organism that is present in the feces
of chickens. I mistakenly thought that if an egg
was unbroken and clean when used, there would be little
or no risk of infection by this organism.
Actually, though, some hens carry this bacteria within
their ovaries, so they can lay eggs that are infected
from the very beginning. Therefore, fresh, clean,
unbroken eggs have earned the dubious honor of appearing
on lists of "potentially hazardous foods." Cases
of Salmonella caused by eating eggs are increasing,
especially in certain parts of the country (Southern
California and the northeastern U.S.) The rest of
the country is slowly catching up with these areas, so
good egg-handling practices are important no matter
where you live.
Infection with Salmonella usually causes fever,
abdominal cramps and diarrhea starting twelve to
seventy-two hours after eating the responsible food.
The illness can last from four to seven days, and most
people recover completely. The elderly, young
children, and people with abnormal immune systems can
become much sicker, since the bacteria can pass from
their intestines into the bloodstream, and can cause
death if antibiotics are not promptly given.
What should you do to protect yourself from
egg-associated salmonella?
Inspect eggs before you buy them. They should be
clean and unbroken. Throw out any broken ones you
do bring home. Do not buy eggs that are past their
"sell-by" date on the carton. Use eggs or discard
them by their "sell-by" date.
Promptly refrigerate any eggs. The more Salmonella
bacteria that are present inside an egg, the more likely
it is to cause illness. Leaving that egg outside
the refrigerator allows any Salmonella present to grow
and multiply. Eggs that are shipped to your store
are supposed to travel in refrigerated trucks, and eggs
should be kept cold at all times in the grocery store,
as well. Do not buy eggs that have been kept
unrefrigerated.
Avoid eating raw eggs or foods that have raw eggs in
them. This includes Caesar salad dressing,
hollandaise sauce, homemade ice cream, and eggnog.
If you make any of these things yourself, substitute the
pasteurized eggs that come in a carton for fresh, raw
eggs. Even French toast would be safer made from
pasteurized eggs.
Hard-cooked eggs (like Easter eggs), should not be left
unrefrigerated for more than two hours; discard any that
exceed this time period.
Wash your hands and any utensils in hot soapy water
before and after they contact raw eggs.
Cook eggs thoroughly. Health departments recommend
that both the yolk and the white be firm. (According to
the Wisconsin Dept. of Health, scrambled eggs should be
cooked at least 1 minute at 250 degrees, and poached
eggs for 5 minutes in boiling water. Sunny-side up
eggs should be cooked in the frying pan at 250 degrees
for at least 7 minutes if cooked uncovered and at least
4 minutes if cooked with a lid on. Boiled eggs
should be cooked in boiling water, with the water
completely covering the eggs, for 7 minutes.)
Refrigerate any leftovers promptly. Don't keep
egg-containing dishes unrefrigerated for more than two
hours; and that includes the time spent preparing and
serving.
What is being done to solve the problem nationally?
Attempts are being made to identify and remove infected
flocks from the egg supply, but this is a difficult and
time consuming task. Eggs from flocks known to be
infected will be pasteurized rather than being sold
fresh. The Center for Disease Control has put out
advisories to state health departments, hospitals and
nursing homes about how to reduce the risk of Salmonella
infection. The U.S. Food and Drug Administration has
issued guidelines about egg-handling in restaurants, and
will be monitoring compliance.
For more information, contact the Division of Bacterial
and Mycotic Diseases National Center for Infectious
Diseases Centers for Disease Control, 1600 Clifton Road,
Atlanta Georgia 30333
 
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