More and more people are getting sick because of the terrible Salmonella outbreak, which has led to a large-scale recall of eggs. So if you're worried that eggs will make you sick, here's the safest way to cook.
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span= "article-image caption-inner"> to prevent Salmonella outbreak. (Photo Source: Getty)First of all, you should know that any raw food from animals, such as eggs, meat or poultry, as well as various fruits and vegetables, may carry Salmonella.
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Nutritionist and personal cooking coach Jackie Newgent RDN explains that the first step in preventing salmonellosis is always to wash your hands when preparing food. The Food and Drug Administration stipulates that hot soapy water should be used before and after processing raw eggs and foods containing raw eggs. For example, if you touch an egg if you don't wash your hands, and then touch something else, such as a piece of toast, you might assume contaminated bread. So wash, wash, wash!
Newgent also suggests that if you are worried about bacteria, you can cook the eggs to a safe minimum of 160 degrees, and use a thermometer to measure the temperature of the eggs. Basically, the more eggs you cook, the safer you will be. & She added that it was important to ensure that raw eggs did not come into contact with fresh food. The safest egg dishes include boiled, fried and hard eggs, as well as roast egg dishes, such as custard, but she recommends some special cooking techniques for them.
For boiled eggs, add large eggs in a pan and cover them with cold water about 1 inch. Boil, cover, turn off, and let stand for 12 to 13 minutes. Dry the eggs, cool them in ice water, and then refrigerate them. For the safest scrambled eggs, cook them over medium heat until no part of the egg mixture is visible. If you prefer fried eggs, skip the sunny side and choose hard eggs as the safest preparation. Fry the eggs in a little butter or oil until the egg white solidifies completely and the yolk hardens; then turn the eggs over and cook until the yolk is within reach. As for custard, just put a knife in the middle to make sure it's clean... Then take it down! & She suggested. In April, the Centers for Disease Control and Prevention tracked an outbreak of Salmonella that was found on Rose Farm in North Carolina, forcing the Indiana-based company to recall an astonishing 206 million eggs. Since then, more than a dozen cases of bacterial infections have been reported to CDC, bringing the total number of cases in nine states to 35. The recalled eggs were distributed in at least nine states (Colorado, Florida, New Jersey, New York, North Carolina, Pennsylvania, South Carolina, Virginia and West Virginia) between January 11 and April 12. They are sold to restaurants and grocery chains, where they are packaged under finished brands, including Coburn Farm, Country Dawn, Lion Eating, Glennville, Value Excellence, NELMS, Sunshine Farm, Publix and Sunups.
Anyone who has suffered from Salmonella (or other types of bacterial poisoning) knows that this is not fun. Although symptoms include diarrhea, fever, abdominal spasms and vomiting, which usually begin 8 to 72 hours after exposure and clears itself within a few days, once hit, you have nothing to do but rest and drink a lot of water. Therefore, no matter whether there is an outbreak of Salmonella at present, it is better to take preventive measures, maintain good hygienic habits and cook food thoroughly. Believe us, you won, you won't regret it! What do you think of
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