Date PostedOctober 21, 2012

Beware of Raw Eggs

Source : Steve A Johnson

What are the risks of eating raw eggs? Unpasteurised eggs pose a danger if consumed raw. The biggest threat of eating raw eggs is the possibility of contracting a foodborne illness caused by Salmonella Enteritidis bacteria (commonly known as Salmonella).

So what types of foods pose a risk? Foods that call for raw eggs such as cookie dough, some salad dressings, egg drinks like eggnog or undercooked eggs. Most eggs supplied in Australian supermarkets are safe but eggs bought at farmers markets etc. could pose a risk so rather not eat them raw or undercooked.

Do blood spots in raw eggs pose a threat?
Occasionally, a small blood spot will appear in an egg yolk but there is nothing wrong with this egg and it is actually a fresh egg. These eggs are safe to eat.

Fresh eggs (raw eggs or undercooked eggs) are the leading cause of Salmonella illness that is why eating eggs raw is not recommended. In-shell pasteurised eggs are the only eggs that may be safely consumed without cooking.

Egg Safety Best Practice

To prevent illness from bacteria, keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly. Pasteurised eggs do not need to carry this warning because they eliminate the risk of Salmonella.Avoid the Raw Egg Risk by properly cooking eggs before consumption.


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