Prevent Salmonella Poisoning Involving Eggs This Summer

salmonella poisoning

Eggs are some of the most frequent carriers of the Salmonella, and contribute to a large number of salmonella poisoning-related outbreaks every year.

Eggs are an integral part of every summer table, making it to your plate in the form of potato salad and ice cream, among other treats.  However, eggs are also some of the most frequent carriers of the Salmonella, and contribute to a large number of salmonella poisoning-related outbreaks every year.

The Centers for Disease Control and Prevention is warning American consumers about the need to stay safe while consuming eggs this summer.  The Salmonella organism thrives in warm conditions, and those conditions are simply perfect during summer.  Moreover, many Americans tend to eat unrefrigerated eggs, uncooked eggs, or semi–cooked eggs, in their salads and other foods, and these eggs typically have a much higher risk of being contaminated with salmonella.

It isn’t easy to tell if your eggs have been contaminated with salmonella.  Food poisoning lawyers find that even normal-looking eggs can be contaminated with salmonella, and it isn’t possible to tell simply by looking at an egg, whether it has been contaminated by the dangerous pathogen or not.

The Centers for of Disease Control and Prevention recently tracked salmonella-related food poisoning outbreaks across the country, and found that there has been a significant decrease in the number of outbreaks treated to eggs over the past few years.  In a recent Mortality and Morbidity Weekly Report that specifically tracked food-borne outbreaks between 1998 and 2008, the Centers for Disease Control and Prevention found a significant drop in outbreaks related to eggs.

This summer, make sure that your eggs are refrigerated at or below 40°F at all times, and buy your eggs only from suppliers that keep them refrigerated.  Discard eggs that are cracked or dirty, and refrigerate unused or leftover foods immediately.  Avoid keeping eggs outside at room temperature for more than a few hours.

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