With 3 recalls in just 2 weeks, this summer salmonella fest has got to be one of the biggest food safety scares of 2010. And since nobody is saying this is over yet, there could be more cases reported next week.
Bill Marler and Marion Nestle are doing a great job reporting on the outbreak, food politics, and the urgent need for food safety legislation.
Salmonella is a bacteria can be deadly, but in most cases leads to “just” diarrhea, vomiting and stomach cramps. The old and the very young are more susceptible.
What’s a family with egg loving young children to do?
1. Proportions. We need to remember that despite the large number of eggs recalled, they are but a small fraction of national egg production. Also keep in mind, that the recalled eggs have been produced over the past few months, meaning most have long since been prepared and eaten.
2. Refund. That said, if you’re not sure about the eggs in your fridge, bring them back to the supermarket for a refund. Or just throw them out.
3. Don’t go soft. Don’t half cook your eggs (soft boiled, sunny side up) or prepare any food with raw eggs for the time being (mayo, ice cream, chocolate mousse).
4. Go all the way. Do make sure scrambled and hard boiled eggs are fully solidified before taking off the heat. Any recipes with eggs should spend enough time in high heat or in the oven.
5. Cleanup. Wash you hands and disinfect all surfaces that come in contact with raw eggs and shells.That includes the egg-holding-thingy in your fridge.
As we wrote a few days ago, eggs are a nutrition powerhouse. Don’t give up on them just because of this outbreak.
