Show jrBf'ylinrmi ny pfcy Tgl IHiyWMW 40 t n j n mttsm y Wednesday Sept 26 1990 Standard-Examin- er HorizonsNutrition - slhouSdl groups Ati-ri- sk l avoid eating raw eggs Take precautions to reduce risk of salmonella from eggs Salmonella infections increasing Scnpps Howard News Service By BARBARA DESKINS SUZANNE MARTINSON and Scnpps Howard News Soivice you’re a health :if no need to adult there’s give up your eggs sunnyup But if you’re a pregwoman it my be prudent -side nant hard-cooke- -u- to pass up the French toast in Which eggs are only lightly lV looked And everybody should avoid Caesar’s salad if it contains unpasteurized raw egg yolk - Because of increased salmonella 'infections (or in extreme cases k groups such as death) pregnant women infants the elderly and people with weakened jmmune systems arc advised not eat foods that contain raw eggs jo Wr dishes in which eggs are lightly ookcd — meringues and soft dtistards for instance For these k groups eggs Should be cooked thoroughly so jhat the white and yolk are firm tiot runny The food safety issue was raised recently at a congressional hearing on what the Agriculture Department is doing to stem the spread of salmonella from eggs Even healthy people should $void eating raw eggs or foods containing raw eggs advises Jan Stcingart oflhe Food Protection Division of the Allegheny County Health Department in Pennsylvania That means no homemade mayonnaise or Caesar salad with raw egg yolk in the dressing (Commercial mayonnaises are made' from pasteurized yolks so they are salmonella-free- ) But lightly cooked eggs such as V Z hard-cooke- two-ho- high-ris- at-ris- -- poached soft-cook- or ed sunny-- side up are OK for healthy adults she adds i Until three years ago it was thought that contamination was Caused by bacteria on the outside of the eggs and that if consumers avoided cracked eggs there was Jio problem Put new evidence points to some chickens laying eggs with italmonella already inside y the infected egg appears formal and there is no test to determine whether salmonella are present If you develop a salmonella infection the symptoms usually 12 to 36 hours after eating the contaminated food The infected person may have diarrhea vomiting abdominal pain chills fever and headache £ If the eggs are properly pre- the bacteria will be killed Jiared case the risk is small: 1 egg in 10000 has the bacteria present That means a betting person has 10 times more of a phartce to hit the Daily Number Jhan getting an infected egg Because the risk of contracting d Salmonellosis from raw or Unfor-iunatel- File photo Employee of the Arkansas Egg Company candles eggs to detect cracked shells and Imperfections ing eggs from your diet is not necessary — or even desirable Eggs are an excellent and inexpensive source of protein and other important nutnents including vitamin A and riboflavin While many health officials take a conservative approach to egg cooking Cathy McCharen of the Egg Nutrition Center focuses on specifics She takes issue with some published reports that it’s not possible to get scrambled eggs to the recommended 140 degrees “The yolk doesn’t even begin to get hard until it’s in the 149- - to range so they have to get above 140” she says To make a egg the egg marketing group advises cooking over medium heat for a longer period of time “Don’t cook on high” McCharen says “Cook on medium until the white is thoroughly set and the yolk has begun to get thick” p To make sure eggs are thoroughly cooked she recommends either covering the pan or basting the egg with some of the fat the egg is being sauteed is well cooked “A runny yolk is not a problem as long as it starts to thicken” she says “It doesn’t have to be hard to reach the desired temperature It should be thick but still soft” A correctly cooked egg is a function of time and temperature together she says To kill salmonella an egg needs to be at 140 degrees for 3'2 minutes or a higher temperature for less time “We’re not telling people to stand there with a thermometer and stopwatch but use common cooking methods Remember the yolk doesn’t start to coagulate until 149 degrees” The egg industry still feeling the adverse effects of consumer worries about cholesterol is smarting from this latest onslaught which was inspired by congressional hearings by Rep John Dingell’s House and Energy subcommittee on oversight and investigations “What is missing from this whole discussion is what the rate of contamination is: only a chance — and that’s if you’re in the East” McCharen says “If you’re in other parts of the country there are probably 158-degr- ee soft-cook- sunny-side-u- 1 in She says “over easy is a bit better” method to make sure the egg no eggs with the bacteria” She claims that in 95 percent of the outbreaks either cooking time or temperature abuse caused the problem And she says it’s primarily a food service problem “Of 81 outbreaks in 1989 only five were home use or picnics” Some egg dishes have more potential for problems than others “Meringue is very safe mainly because the high sugar content makes water unavailable for the bacteria to grow” McCharen says although she makes an exhigh meception for say ringue which might not reach the requisite temperature Nor is McCharen as worried about healthy adults eating raw eggs She says: “I would not make homemade custard or homemade eggnog from uncooked eggs but mayonnaise and hollandaise have a high enough acid to protect egg-ric- egg-ric- AUTO SERVICE GABRIEL Shocks Plus Install— Gas Charged Struts per pair installed 1 O88 SAOQ5 30 SPECIAL TUNE-U- P 4 cyl cyl 8 cyl aju tj Gas Charged 6 40 9-- COLORS Electronic Ignition 3295 3795 4295 you” However homemade ice cream is a “perfect dish” for problems to occur she says “Always use a cooked custard to make ice cream” she advises TIRE CENTER 1950 Wash Blvd Call Classified 399-334- 5 394-167- 1 Your Friends Have And They Love It! 5 YR WARRANTEE ALUM SLATTING MON-F- 30 5 SAT 11-- 3 OOOCN 470-100- 0 SALT LAKI 0433 O 4305 O Nwrlwl Mvd Country Hill Flu OAC Member: Kelly Wyman Ogden Park Hotel 40? Stato Favorite Activities: StairMasters Aerobics LAST CHANCE! eliminat- - “Even though my workout is important to me I wouldn't be a member of any club that did't offer family m flL activities My daughter Megan is happy when she goes to The Club nursery while all my children are involved in the Tumbling program The Club is a great place for the family" ’ I - 1 We're Listening! '' i v : j We didn't become Northern Utah's most successful health club by not listening to our members' needs Members like Kelly needed family activities like our 1500 square foot nursery with quality people that offer i planned activities and lessons Add in our professionally instructed Tumbling Swimming and Karate programs as well as our Basketball Camps and the whole family will join us! We take your weight loss personally Sooner or later your health will be the only thing that matters I For a personal weight loss program call Diet Center Here we work with you to set safe weight k)ss goals We help you see how you’ve become overweight We teach you how to change And we share your success when you reach your goal Make a personal commitment Call us Call Today 393-CLU- B today! The difference ‘ is measurable CenterThe unpht-i- fmtft - 392-470- 0 Tako advantage snnui SOUTH OGDEN 39G5 ADAMS i ZCMI CENTER 3 SOOTH STTf 328-163- 1 K BaaiCre&it? BANKRUPTCY? Discover THE CLUB Life under-looke- r ur egg-ric- oc-p- ur eggs is so small Use grade A A or grade A eggs with clean uncracked shells Refrigerate eggs at home in their original carton as soon as tions can help minimize risks of possible at a temperature of no salmonella infection higher than 40 degrees F Review recipes and consider Use eggs within five weeks of d using pasteurized eggs instead of purchase Use eggs shell eggs whenever possible within one week of cooking Avoid serving raw eggs and Don’t keep eggs out of the refoods containing raw eggs Caesar frigerator for more than two salad hollandaise sauce homehours including time for preparmade ice cream homemade egging and serving Easter tip: If you d nog and homemade mayonnaise hide eggs for an egg are possible carriers of Salmonelhunt either follow the la enteritidis Lightly cooked rule or do not eat the eggs foods containing eggs such as Wash hands utensils equipsoft custards and French toast ment and work areas with hot may be risky for those in high-ris- k soapy water before and after you h groups foods prepare eggs and Cook eggs thoroughly until such as quiches and custards" ! ' both the yolk and white are firm Cook eggs thoroughly until not runny These cooking times both yolk and white are firm no( are now recommended by rerunny to kill all bacteria that searchers at Cornell University: might be present Scrambled — 1 minute at 250 Serve cooked eggs and h degrees food immediately after cookPoached — 5 minutes in boiling or refrigerate at once for ing water serving later When refrigerating — 7 minutes at a large amount of a hot Sunny-aid- e h 250 degrees or cook covered 4 dish or leftover divide it into minutes at 250 degrees several small shallow containers Fried over easy — 3 minutes so it will cool quickly Store no at 250 degrees on one side then longer than three to four days' turn the egg and fry for another (Source: FDA Consumer and minute on the other side the International Food InformaBoiled — 7 minutes in boiling tion Council’s “Food Insight")' water You can’t tell a good egg from a bad egg by the way it smells tastes or looks But these precau- of cur faff SpCSiDiD AniEttMIHWlNcrSCENTI SANDY OGDEN SuuMf VUO 9450 S 688 E 571-73- 3 544-591- 1 I 2318 Woefunfllon 1 THE CLUB THE OGDEN ATHLETIC Cl IJR 1221 East 5800 South South Ogden UT 479-650- 0 AR |