ERD50
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
OK, so there is this big recall for eggs, but I'm having trouble putting Humpty together again based on the bits and pieces of info in the media. And I also don't see what I should be doing that is any different.
For example, from the Wash Post:
So an added 1300 cases on top of the normal 700 over 3 months (maybe more to be reported).
and this:
I'll guess that maybe some restaurants end up mixing eggs and leaving them sit out a while (though they shouldn't), it might just be the nature of handling large quantities. And maybe more people order eggs 'runny' in restaurants (despite the warnings).
and this, for perspective:
I recall that on average (outside of this recall), about 1/20,000 eggs are expected to be contaminated. That is why they suggest you fully cook eggs, to avoid that 1/20,000 chance.
So, if we fully cook our eggs (we do) to avoid the 1/20,000 chance, what difference does it make if some higher % are contaminated?
more from LA Times:
It sounds like a lot of CYA to me. Maybe justified, but it seems to me that if you are careful with the normal 1/20,000 occurrence, you should be fine being careful with these. They do say they are safe if fully cooked (the CYA is some people will not fully cook them).
Turns out the eggs we have been eating for a few weeks fell into the latest recall (P1860). No one is sick, DW doesn't want to bother taking them back (would rather dump them then bother), and both of us are OK with fully cooking them, just as we have been.
The data I'm looking for is, if 1/20,000 is the normal 'background' infection rate, what rate has been found in these batches? I don't see that anywhere.
To make an analogy - I always wear my seat belt. If accident rates increase by 3x at certain hours or times of year, I still wear my seat belt. So what's different? Maybe triple check that my belt is latched (that the eggs are fully cooked)?
-ERD50
For example, from the Wash Post:
For May, June and July, the CDC's database of salmonella enteritidis cases submitted by state health departments contained bacterial samples from 1,953 illnesses. For that same period over the previous five years, there had been on average 700 cases, Braden said.
So an added 1300 cases on top of the normal 700 over 3 months (maybe more to be reported).
and this:
The cases found so far have been in people who became ill after eating eggs at restaurants, said Christopher R. Braden, the head of CDC's division of foodborne diseases.
I'll guess that maybe some restaurants end up mixing eggs and leaving them sit out a while (though they shouldn't), it might just be the nature of handling large quantities. And maybe more people order eggs 'runny' in restaurants (despite the warnings).
and this, for perspective:
"At this point, we do not have any SE cases in Maryland definitively linked to recalled eggs, but we'll keep looking,"
I recall that on average (outside of this recall), about 1/20,000 eggs are expected to be contaminated. That is why they suggest you fully cook eggs, to avoid that 1/20,000 chance.
So, if we fully cook our eggs (we do) to avoid the 1/20,000 chance, what difference does it make if some higher % are contaminated?
more from LA Times:
What should I do with eggs that are part of the recall?
Return the eggs to the store for a refund or discard them. Thoroughly cooking eggs kills salmonella bacteria. However, considering the threat of infection, consumers who prepare and eat the eggs are taking too much of a chance, said Jeff LeJeune, an associate professor at the Ohio Agricultural Research and Development Center at Ohio State University and an expert in salmonella contamination. "It's not worth the risk," he said. Consumers with questions can visit Welcome or call Wright County Egg's toll-free information line at (866) 272-5582.
Are other eggs safe?
There's always some threat of salmonella poisoning from raw eggs.
Are all the eggs from these lots contaminated?
It's uncertain. An infected hen can lay normal eggs and then occasionally lay an egg contaminated with salmonella. LeJeune said, "you can't tell a contaminated egg from look, smell or taste."
Can't I just cook the eggs to kill the bacteria?
Yes. "Eggs if fully cooked don't pose a threat. But the problem is a lot of people like to eat their eggs sunny side up or make hollandaise sauce," LeJeune said. "We want to reduce the threat as much as possible."
How can I be sure that cooked eggs are free of salmonella?
Both the egg white and egg yolk should be firm throughout and have no visible liquid remaining.
It sounds like a lot of CYA to me. Maybe justified, but it seems to me that if you are careful with the normal 1/20,000 occurrence, you should be fine being careful with these. They do say they are safe if fully cooked (the CYA is some people will not fully cook them).
Turns out the eggs we have been eating for a few weeks fell into the latest recall (P1860). No one is sick, DW doesn't want to bother taking them back (would rather dump them then bother), and both of us are OK with fully cooking them, just as we have been.
The data I'm looking for is, if 1/20,000 is the normal 'background' infection rate, what rate has been found in these batches? I don't see that anywhere.
To make an analogy - I always wear my seat belt. If accident rates increase by 3x at certain hours or times of year, I still wear my seat belt. So what's different? Maybe triple check that my belt is latched (that the eggs are fully cooked)?
-ERD50