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How to prevent salmonella in eggs

Aug. 31, 2010 at 8:59 PM   |   Comments

ALBANY, N.Y., Aug. 31 (UPI) -- Salmonella associated with a half billion eggs recalled by Iowa producers hasn't reached New York, but precautions should still be taken, officials say.

"The chances of New Yorkers becoming infected are minimal, but we urge people to take precautions when cooking and eating eggs to ensure they are safe," Dr. Richard F. Daines, New York state health commissioner, said in a statement.

Refrigeration of an egg inhibits the growth of salmonella in infected eggs and cooking the egg reduces the number of bacteria. People who eat raw or undercooked eggs, or foods containing raw or undercooked eggs, are at greater risk of being infected, Daines says.

Daines recommends people:

-- Refrigerate eggs at 45 degrees Fahrenheit or lower.

-- Don't use eggs that are dirty or cracked.

-- Cook eggs and any food containing eggs to 145 degrees Fahrenheit or higher. Eggs should be cooked until both the white and yolk are firm.

-- Don't eat raw or runny eggs. Use pasteurized eggs for any recipes that call for raw eggs such as Hollandaise sauce or Caesar salad dressing.

-- Eat eggs promptly and refrigerate any unused or leftover foods that contain eggs. Eggs that are warm or at room temperature for more than 2 hours should be discarded.

-- Wash hands and surfaces that have been in contact with raw eggs.

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