Egg bacteria

Quoted message said:

From: "Charles S"

Quoted message said:

Are 'Eggbeaters' as dangerous as real eggs, regarding the
bacteria ? thanks to any who reply.

Oh my goodness, YES! Run, don't walk to your local big box
store and purchase an irradiation machine to sterilize the
Egg Beaters.

Seriously though, if you have issues with Egg Beaters
safety, call the 800 number on the package and ask them.

Ellen

Far as I can tell said:

Are 'Eggbeaters' as dangerous as real eggs,

Dangerous? In my lifetime of 52 years, I guess I've eaten on
average 4 eggs per week. This does not include baked goods.

My gran, from England, made them "soft-boiled" for us as
kids. Runny yoke. I cook them for myself "sunny side up".
Runny yoke. That's how I like 'em.

4eggs x 52weeks x 52 years = 10,800+ eggs.

I've never gotten sick one time from them.

So how are they dangerous?

Perhaps you should try cooking them?

According to the National Library of Medicine, there are
about 20 deaths each year in the US from salmonella.

According to Carl A Mealie, MD, Medical Director of
Emergency Care Institute,, Chief of Clinical Operations,
Department of Emergency Medicine, Long Island Jewish Medical
Center, Assistant Professor, Department of Emergency
Medicine, Albert Einstein College of Medicine, there are
almost 100 deaths per year attributed to wasp stings.

Stay indoors and eat eggs. You'll live longer.

Charles S said:

Are 'Eggbeaters' as dangerous as real eggs, regarding the
bacteria ? thanks to any who reply.

No, they are pasteurized.

gloria p

"Charles S" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Are 'Eggbeaters' as dangerous as real eggs, regarding the
bacteria ? thanks to any who reply.

Nope, but let's face it - "real eggs" aren't all that
dangerous, either. I can count the number of bacterial
problems I've encountered when dealing with "real eggs" on
the thumbs of one foot. Yes, taking precautions is sensible
- but let's not worry ourselves overly much about this sort
of thing, OK?

Bob M.

In article <[email hidden]>,

(SportKite1) said:

Quoted message said:

From: "Charles S"

Quoted message said:

Are 'Eggbeaters' as dangerous as real eggs, regarding the
bacteria ? thanks to any who reply.

Oh my goodness, YES! Run, don't walk to your local big box
store and purchase an irradiation machine to sterilize the
Egg Beaters.

Seriously though, if you have issues with Egg Beaters
safety, call the 800 number on the package and ask them.

Ellen

I doubt that there are any problems. ;-) If you read the egg
beaters label, it says that they are pastuerized.

That should make them at least as safe as milk?

K.

--
Sprout the Mung Bean to reply...

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

cgi6.ebay.comeBayISAPI.dllOpen ↗
&include=0&userid=katra

"Petey the Wonder Dog" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Far as I can tell said:

Are 'Eggbeaters' as dangerous as real eggs,

Dangerous? In my lifetime of 52 years, I guess I've
eaten on average 4 eggs per week. This does not include
baked goods.

My gran, from England, made them "soft-boiled" for us as
kids. Runny yoke. I cook them for myself "sunny side up".
Runny yoke. That's how I like 'em.

4eggs x 52weeks x 52 years = 10,800+ eggs.

I've never gotten sick one time from them.

So how are they dangerous?

Perhaps you should try cooking them?

According to the National Library of Medicine, there are
about 20 deaths each year in the US from salmonella.

According to Carl A Mealie, MD, Medical Director of
Emergency Care Institute,, Chief of Clinical
Operations, Department of Emergency Medicine, Long
Island Jewish Medical Center, Assistant Professor,
Department of Emergency Medicine, Albert Einstein
College of Medicine, there are almost 100 deaths per
year attributed to wasp stings.

Stay indoors and eat eggs. You'll live longer.

I never thought about "how many eggs have I eaten?" but it's
a big number. I have a breakfast egg, of course, and
omelettes, devilled eggs, scramblers, mayonnaise, (lethal
raw eggs there), say a dozen a week. 600 or so a year. Lotta
eggs. I've never thought about them being dangerous, either
from the cholesterol or the bacteria point of view. I was
brought up to believe that eggs are good for you and in fact
one of the first cookery books we bought after we got
married, forty years ago, is called "cooking with eggs" and
starts off by saying "We all know that eggs are good for us"
Strange the things people are afraid of, snakes, alligators,
eggs, when the really big killers, at least in the US, are
things like tobacco use, (and other drugs of course),
obesity, road accidents. Egg Beaters, however, are probably
bad for your psyche.

In article <[email hidden]>,

Petey the Wonder Dog said:

I've never gotten sick one time from them.

So how are they dangerous?

Perhaps you should try cooking them?

Quoted message said:

According to the National Library of Medicine, there are
about 20 deaths each year in the US from salmonella.

According to Carl A Mealie, MD, Medical Director of
Emergency Care Institute,, Chief of Clinical
Operations, Department of Emergency Medicine, Long
Island Jewish Medical Center, Assistant Professor,
Department of Emergency Medicine, Albert Einstein
College of Medicine, there are almost 100 deaths per
year attributed to wasp stings.

There are deaths, but there also are sicknesses.
According to the CDC, 90% of food-borne illnesses go
unreported; people often attribute their symptoms to a
so-called 24-hour flu.

Also according to the CDC, "In affected parts of the United
States,* we estimate that one in 50 average consumers could
be exposed to a contaminated egg each year. If that egg is
thoroughly cooked, the Salmonella organisms will be
destroyed and will not make the person sick. Many dishes
made in restaurants or commercial or institutional
kitchens, however, are made from pooled eggs. If 500 eggs
are pooled, one batch in 20 will be contaminated and
everyone who eats eggs from that batch is at risk. A
healthy person's risk for infection by Salmonella
enteritidis is low, even in the northeastern United States,
if individually prepared eggs are properly cooked, or foods
are made from pasteurized eggs."

* "Although most infected hens have been found in the
northeastern United States, the infection also occurs in
hens in other areas of the country. In the Northeast,
approximately one in 10,000 eggs may be internally
contaminated. In other parts of the United States,
contaminated eggs appear less common. Only a small number
of hens seem to be infected at any given time, and an
infected hen can lay many normal eggs while only
occasionally laying an egg contaminated with the
Salmonella bacterium."

It's not simply a matter of cooking them, but of PROPERLY
cooking them: "cooking reduces the number of bacteria
present in an egg; however, an egg with a runny yolk still
poses a greater risk than a completely cooked egg.
Undercooked egg whites and yolks have been associated with
outbreaks of Salmonella enteritidis infections. Both should
be consumed promptly and not be held in the temperature
range of 40 to 140 for more than 2 hours."

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only

"Bob Myers" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"Charles S" <[email hidden]> wrote in
message -"]news:[email hidden]-
rthlink.net...

Quoted message said:

Are 'Eggbeaters' as dangerous as real eggs, regarding
the bacteria ? thanks to any who reply.

Nope, but let's face it - "real eggs" aren't all that
dangerous, either. I can count the number of bacterial
problems I've encountered when dealing with "real eggs" on
the thumbs of one foot. Yes, taking precautions is
sensible - but let's not worry ourselves overly much about
this sort of thing, OK?

Bob M.

Exactly. Many people do not have an accurate view of
relative risks. They will obsess over bacteria in eggs and
then blithely do vastly more risky things such as using a
cell phone while driving or riding a bike without a helmet.

--
Peter Aitken

Remove the [censored] from my email address before using.

Scott said:

In article <[email hidden]>,
Petey the Wonder Dog <[email hidden]> wrote:
=20 20

Quoted message said:

I've never gotten sick one time from them.=20

So how are they dangerous?

Perhaps you should try cooking them?

=20 20

Quoted message said:

According to the National Library of Medicine, there are
about 20 death=

s

Quoted message said:

Quoted message said:

each year in the US from salmonella. =20

According to Carl A Mealie, MD, Medical Director of
Emergency Care Institute,, Chief of Clinical
Operations, Department of Emergency Medicine, Long
Island Jewish Medical Center, Assistant Professor,
Department of Emergency Medicine, Albert Einstein
College of Medicine, there are almost 100 deaths per
year attributed to wasp stings.

=20 20
There are deaths, but there also are sicknesses. According
to the CDC, =

Quoted message said:

90% of food-borne illnesses go unreported; people often
attribute their=

=20

Quoted message said:

symptoms to a so-called 24-hour flu.
=20
Also according to the CDC,=20 "In affected parts of the
United States,* we estimate that one in 50=20 average
consumers could be exposed to a contaminated egg each
year. If =

Quoted message said:

that egg is thoroughly cooked, the Salmonella organisms
will be=20 destroyed and will not make the person sick.

The premise here is flawed. It assumes that anything less
than 100%=20 mortality of salmonella is still hazardous. The
reason we have immune=20 systems is to deal with bacteria
that are trying to invade us. It's=20 going on all the time
and we're fighting it all the time. *All* the=20 bacteria
don't need to be dead, just enough of them. The very
young,=20 the elderly and the immune-compromised are at
greater risk than the=20 general population, but even they
can handle *some* contamination.

Quoted message said:

Many dishes made in restaurants or commercial or
institutional kitchens, however, are made =

Quoted message said:

from pooled eggs. If 500 eggs are pooled, one batch in 20
will be=20 contaminated and everyone who eats eggs from
that batch is at risk.

Pooled eggs in restaurants are, by definition, scrambled. If
the eggs=20 are heated to more than 140=B0F, the salmonella
is dead. At that=20 temperature, the eggs are still liquid.
They don't solidify until 160=B0 =

or more, depending on what else has been added to the eggs.

Quoted message said:

A=20 healthy person's risk for infection by Salmonella
enteritidis is low,=20 even in the northeastern United
States, if individually prepared eggs=20 are properly
cooked, or foods are made from pasteurized eggs."

Cooking eggs to a soft scramble *is* pasteurizing them.

Quoted message said:

* "Although most infected hens have been found in the
northeastern=20 United States, the infection also occurs
in hens in other areas of the =

Quoted message said:

country. In the Northeast, approximately one in 10,000
eggs may be=20 internally contaminated. In other parts of
the United States,=20 contaminated eggs appear less
common. Only a small number of hens seem =

Quoted message said:

to be infected at any given time, and an infected hen can
lay many=20 normal eggs while only occasionally laying an
egg contaminated with the=

=20

Quoted message said:

Salmonella bacterium."
=20
It's not simply a matter of cooking them, but of PROPERLY
cooking them:=

=20

Quoted message said:

"cooking reduces the number of bacteria present in an egg;
however, an =

Quoted message said:

egg with a runny yolk still poses a greater risk than a
completely=20 cooked egg. Undercooked egg whites and yolks
have been associated with =

Quoted message said:

outbreaks of Salmonella enteritidis infections. Both
should be consumed=

=20

Quoted message said:

promptly and not be held in the temperature range of 40 to
140 for more=

=20

Quoted message said:

than 2 hours."

This last sentence is puzzling. The rule of thumb for food
service is=20 to minimize the time that food is between
40=B0 and 140=B0. It's illegal =

in most jurisdictions to have food between those indices for
2 hours.=20 I assume they can't be talking about raw eggs
because they can be=20 stored at room temp for weeks. Not
too clear.

Pastorio

Far as I can tell said:

The rule of thumb for food service is to minimize the
time that food is between 40° and 140°. It's illegal in
most jurisdictions to have food between those indices for
2 hours. I assume they can't be talking about raw eggs
because they can be stored at room temp for weeks. Not
too clear.

What's always been clear to me is that government types who
inspect restaurants don't know squat about anything toher
than that they were taught how to test according to the
standards set.

Regulation makers arfolks who have enough regulations, but
need to keep their jobs, so they keep testing stuff, and
keep on making regulations.

When I took the Safe-Serv course (I own a restaurant) the
instructior was so passionate about Salmonella, you might
have thought the Bubonic Plague was upon us.

In New Jersey, the regulators out-lawed eggs with runny
yolks. (This was about fifteen years ago.) Of course their
was an out-cry, with the then governor, Jim Florio going to
a famous spot (The Reo Diner in Woodbridge) ordering and
getting sunny side-up eggs.

He didn't die by the way.

Petey the Wonder Dog said:

Far as I can tell, someone wrote:
=20

Quoted message said:

The rule of thumb for food service is=20 to minimize the
time that food is between 40=B0 and 140=B0. It's illega=

l=20

Quoted message said:

Quoted message said:

in most jurisdictions to have food between those indices
for 2 hours.=20 I assume they can't be talking about raw
eggs because they can be=20 stored at room temp for weeks.
Not too clear.

=20 20
What's always been clear to me is that government types
who inspect restaurants don't know squat about anything
other than that they were taught how to test according to
the standards set.

I had one tell me that *no* foods could be kept between
40=B0 and 140=B0 =

including bread. I said we were going to keep *all* our
baked goods in=20 that temp range and that if he wanted to
write me up about it, go=20 ahead. I'd make sure his
superiors all the way to the state capital=20 would hear
about the conscientiousness of this new guy out here
making=20 the world safe for eaters and drinkers everywhere.
Fourth day on the job.=

Never saw him again...

Quoted message said:

Regulation makers are folks who have enough regulations,
but need to ke=

ep

Quoted message said:

their jobs, so they keep testing stuff, and keep on making
regulations.=

Quoted message said:

=20
When I took the Safe-Serv course (I own a restaurant) the
instructior was so passionate about Salmonella, you might
have thought the Bubonic Plague was upon us.

We had a Sanitarian (what they call inspectors nowadays)
come to one=20 of my restaurants in a resort where we baked
400 potatoes a day and=20 tell us that we had to refrigerate
baked potatoes because of the=20 hazard of botulism. I
suggested he go read a microbiology book and try=20 again.
For some reason he became upset with me.

Quoted message said:

In New Jersey, the regulators out-lawed eggs with runny
yolks. (This wa=

s

Quoted message said:

about fifteen years ago.) Of course their was an out-cry,
with the then=

Quoted message said:

governor, Jim Florio going to a famous spot (The Reo Diner
in Woodbridge) ordering and getting sunny side-up eggs.
=20
He didn't die by the way.

And Florio recognized how silly the law was. The story went
around=20 that he created the Egg Inspection Organization to
deal with it.=20 Appointed a Mr. McDonald to run it and gave
him the title of Egg=20 Inspector. His business card read
"McDonald, E.I. E.I.O."

That whole business went away quickly.

Pastorio