Indirect contamination can happen during the production process, during handling, or during food preparation Symptoms of Salmonella food poisoning include stomach cramps, diarrhea, vomiting, and fever. These symptoms usually appear 6 hours to 6 days after contracting an infection and may last 4 to 7 days after eating the food contaminated with the bacteria 1. In , it was estimated that Salmonella caused around 1 million instances of illnesses in the United States 11 , Pasteurization is one method that is often employed to prevent the possibility of Salmonella contamination.
This process uses a heating treatment to reduce the number of bacteria and other microorganisms in foods The U. Department of Agriculture USDA considers it safe to use in-shell raw eggs if they are pasteurized Raw eggs may contain a type of pathogenic bacteria called Salmonella , which can cause food poisoning. Using pasteurized eggs lessens the possibility of contracting a Salmonella infection. While most people who experience Salmonella food poisoning get better quickly, there are people who are at a higher risk for contracting an infection and who may have more severe symptoms.
Those who are older, pregnant, living with a compromised immune system , and young children should avoid eating raw eggs and foods that contain them — especially if the eggs have not been pasteurized 10 , Young children, pregnant people, older adults, and those living with compromised immune systems should avoid eating raw eggs. According to the CDC, there are a few ways you can minimize the risk for contracting a Salmonella infection 1 :.
While all of these steps help, one of the best ways to eliminate the risk of contracting Samonella is to cook eggs thoroughly. Buying pasteurized and refrigerated eggs can lower the risk of contracting a Salmonella infection.
Proper storage and handling after you purchase them is also important. However, protein absorption may be lower from raw eggs, and the uptake of biotin may be prevented. Most concerning is the risk of raw eggs being contaminated with bacteria leading to the potential contraction of a Salmonella infection. Buying pasteurized eggs will lower your risk for infection. Eggs are a superfood, but not all cooking methods are equal.
Here are the healthiest ways to cook and eat eggs. Eggs are packed full of nutrients and high-quality protein. Protect yourself and your family by following these safe handling tips when buying, storing, preparing, and serving eggs—or foods that contain them. Salmonella , the name of a group of bacteria, is a common cause of food poisoning in the United States.
Most people infected with Salmonella develop diarrhea, fever, abdominal cramps, and vomiting 12 to 72 hours after infection. Symptoms usually last 4 to 7 days and most people get better without treatment. However, in some people, the diarrhea may be so severe that they need to be hospitalized.
In these patients, the Salmonella infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated quickly with antibiotics. Bacteria can be inside an uncracked, whole egg. Contamination of eggs may be due to bacteria within the hen's ovary or oviduct before the shell forms around the yolk and white. Salmonella doesn't make the hen sick. Eggs are washed and sanitized at the processing plant.
The Centers for Disease Control estimates that 1 in every 20, eggs are contaminated with Salmonella. Persons infected with Salmonella may experience diarrhea, fever, abdominal cramps, headache, nausea and vomiting. No one should eat foods containing raw eggs. This includes "health food" milk shakes made with raw eggs, Caesar salad, Hollandaise sauce and any other foods like homemade mayonnaise, ice cream or eggnog made from recipes in which the egg ingredients are not cooked. Salmonella can cause intestinal infections that can be serious or even fatal.
Young children, elderly and those who have a weakened immune system are at an especially high risk of foodborne illness.
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