Eggs

Cheap, nutritious and versatile-what could be better than an egg? Nutritionally eggs have much to make them recommendable. The average egg contains about six grams of very high quality protein. An egg supplies many important vitamins like A, B, D and E. Egg was once considered an almost perfect form of nourishment, but unfortunately, research shows that the cholesterol content in eggs is a little high at about 260 milligram per large egg.

Handling Raw Eggs • Wash hands, utensils, food preparation areas, and equipment with hot, soapy water before and after they come in-contact with raw eggs and egg-containing food products. • To kill any bacteria that may be present, cook eggs thoroughly until the yolks and whites are firm. Cook scrambled eggs until they're firm throughout. • When baking cakes, pies, or homemade cookies, don't taste the batter, filling, or raw cookie dough if it contains raw, unpasteurized eggs. Bacteria effecting Milk, Dairy and Eggs Bacteria need moisture in order to survive and reproduce. Thus, they thrive in foods with high-moisture content, such as eggs or starchy, egg-rich foods. Today, scientists know that Salmonella Enteritidis, a harmful bacterium, can be transmitted from infected laying hens directly to the interior of the eggs before the shells are formed. Even eggs with clean, uncracked shells can be infected. Some of the main effecting microorganisms are: • Campylobacter jejuni - raw milk • Escherichia coli O157:H7 - raw milk • Listeria monocytogenes - raw milk and cheese • Salmonella -raw milk and raw and undercooked eggs • Staphylococcus aureus - dairy products • Yersinia enterocolitica -dairy products                                                                                                                                    <<back