006 Egg Facts

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					                                     Egg Facts

What are the facts?
Bacteria called Salmonella are found on and in eggs. These bacteria can make
people very sick, especially young children and the elderly. Cracked eggs have
more Salmonella than intact ones. The bacteria are killed when the eggs are cooked.

What can I do to protect myself?
Be careful storing and cooking eggs and egg products. Here are some suggestions:

1. Do not use raw eggs in any food that will not be cooked completely, for example:
      Egg nog
      High protein drinks
      Meringues
      Caesar salad dressing
      Steak tartar sauce
      Hollandaise or béarnaise sauce

2. Refrigerate all eggs and egg products at or below 4ºC (40ºF). This will not kill
   the Salmonella, but it will stop it from growing.

3. Only use eggs that have been graded. Institutions and restaurants are not
   allowed to use ungraded or Grade “C” eggs.

4. If you decide to buy ungraded eggs for you or your family to use, make sure the
   eggs are clean. Check that they are not cracked and have been kept in a refrigerator.

5. Cook your eggs well!
      Boil your eggs for 7 minutes.
      Poach your eggs for 5 minutes.
      Fry your eggs for 3 minutes on each side.

6. Wash your hands after touching raw eggs and before preparing a meal.


FS 006
Rev. 27/10/04

				
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