{"id":12026,"date":"2019-11-14T02:24:34","date_gmt":"2019-11-14T02:24:34","guid":{"rendered":"http:\/\/foodhandlerscards.com\/blog\/?p=11972"},"modified":"2019-11-14T10:07:54","modified_gmt":"2019-11-14T10:07:54","slug":"salmonella-eggs-and-food-safety","status":"publish","type":"post","link":"http:\/\/foodhandleru.com\/blog\/food-safety-news\/salmonella-eggs-and-food-safety\/","title":{"rendered":"Eggs and Salmonella Dangers"},"content":{"rendered":"

Eggs aren\u2019t just for breakfast anymore. Low-carbohydrate diets finds more people consuming eggs, but there can be health risks if eggs are not handled, stored, and prepared safely.<\/span><\/span><\/p>\n

Eggs – just like raw meat, poultry and fish – must be properly stored, handled and cooked – to be safe. Eggs that appear normal can contain a germ called Salmonella that can make you sick, especially if you eat raw or lightly cooked eggs. Eggs are safe when you handle and cook them properly.<\/p>\n

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Some unbroken fresh shell eggs may contain Salmonella enteritidis<\/i> bacteria that can cause foodborne illness. While the number of eggs affected is quite small, there have been some scattered outbreaks in the last few years.<\/p>\n

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