Can you Describe 1 food safety hazard when poaching eggs? closest answer gets best answer?!
Answers:
Eggs have become the number one contributor to food poisoning outbreaks in the nation, with annual consumer costs in the hundreds of millions of dollars!. Hundreds, and possibly thousands, of people die every year from contaminated eggs!.
The story began when a strain of Salmonella bacteria called enteritidis found its way first into the ovaries of chickens and then into their eggs!. The problem was identified by federal disease detectives in the mid 1980s!. The first farms producing contaminated eggs were all located in the northeastern U!.S!. and with quick action, the problem might have stopped there!. But the numerous federal agencies with oversight responsibilities for eggs didn't act!. Instead they competed with each other, stumbled over each other, and ultimately backed down in the face of industry pressure!. Meanwhile, Salmonella enteritidis (SE) reached epidemic proportions!.
Today, internally contaminated eggs are showing up from coast to coast!. There is no way to tell without laboratory testing which eggs contain Salmonella and which ones are contamination-free!. Grading programs run by the United States Department of Agriculture continuously check Grade A eggs for blood spots and yolk size, but have no controls for the harmful bacteria found in eggs!. That responsibility falls to the Food and Drug Administration, which inspects egg plants an average of once every 10 years and merely recalls already-tainted food instead of preventing contaminated food from reaching the market!. Consumers are generally unaware of the hazard and continue to eat raw and undercooked eggs, without realizing that such practices are risky!.
Thorough cooking of eggs will kill the bacteria!. However, many common egg-preparation practices are not sufficient to kill Salmonella enteritidis (SE) !. Some high-risk practices include:
serving eggs "sunny side up," lightly poached, soft-boiled, or any other style where the yolk is still runny
preparing French toast with an egg coating that is not thoroughly cooked
using raw eggs in cookie dough or cake batter which is eaten before cooking
using raw eggs in salad dressing, such as Caesar salad or homemade mayonnaise
using raw eggs in eggnog
using lightly cooked eggs in desserts, such as meringue and tiramisuWww@FoodAQ@Com
The story began when a strain of Salmonella bacteria called enteritidis found its way first into the ovaries of chickens and then into their eggs!. The problem was identified by federal disease detectives in the mid 1980s!. The first farms producing contaminated eggs were all located in the northeastern U!.S!. and with quick action, the problem might have stopped there!. But the numerous federal agencies with oversight responsibilities for eggs didn't act!. Instead they competed with each other, stumbled over each other, and ultimately backed down in the face of industry pressure!. Meanwhile, Salmonella enteritidis (SE) reached epidemic proportions!.
Today, internally contaminated eggs are showing up from coast to coast!. There is no way to tell without laboratory testing which eggs contain Salmonella and which ones are contamination-free!. Grading programs run by the United States Department of Agriculture continuously check Grade A eggs for blood spots and yolk size, but have no controls for the harmful bacteria found in eggs!. That responsibility falls to the Food and Drug Administration, which inspects egg plants an average of once every 10 years and merely recalls already-tainted food instead of preventing contaminated food from reaching the market!. Consumers are generally unaware of the hazard and continue to eat raw and undercooked eggs, without realizing that such practices are risky!.
Thorough cooking of eggs will kill the bacteria!. However, many common egg-preparation practices are not sufficient to kill Salmonella enteritidis (SE) !. Some high-risk practices include:
serving eggs "sunny side up," lightly poached, soft-boiled, or any other style where the yolk is still runny
preparing French toast with an egg coating that is not thoroughly cooked
using raw eggs in cookie dough or cake batter which is eaten before cooking
using raw eggs in salad dressing, such as Caesar salad or homemade mayonnaise
using raw eggs in eggnog
using lightly cooked eggs in desserts, such as meringue and tiramisuWww@FoodAQ@Com
I'd have a go but your question needs to be worded more precisely!?
Do you mean food safety hazard as in " If the egg is not thoroughly cooked, you are at risk of salmonella poisoning!? "
Or do you mean that if you are not careful when removing the said egg you may burn yourself with hot water "
The list goes on, your floor might be wet and you could slip and knock your head on the stove on the way down, therefore spilling the pan of water and egg all over your self, causing 2nd and 3rd degree burns, and possible concussion!.
Maybe you are poaching a "bad" egg !?
Anyway, I'll stop now!.Www@FoodAQ@Com
Do you mean food safety hazard as in " If the egg is not thoroughly cooked, you are at risk of salmonella poisoning!? "
Or do you mean that if you are not careful when removing the said egg you may burn yourself with hot water "
The list goes on, your floor might be wet and you could slip and knock your head on the stove on the way down, therefore spilling the pan of water and egg all over your self, causing 2nd and 3rd degree burns, and possible concussion!.
Maybe you are poaching a "bad" egg !?
Anyway, I'll stop now!.Www@FoodAQ@Com
Wash your hands after handling eggs!.
store eggs in a fridge at 38-42 F
Only bring eggs out when ready to cook and only have the eggs you need to cook right away!.
To kill salmonella bacteria you need to cook the eggs to 180 F which is impossible!.
Kind of a trick question!.
chef robert
Author of chef robert presents romantic dinners for two
Www@FoodAQ@Com
store eggs in a fridge at 38-42 F
Only bring eggs out when ready to cook and only have the eggs you need to cook right away!.
To kill salmonella bacteria you need to cook the eggs to 180 F which is impossible!.
Kind of a trick question!.
chef robert
Author of chef robert presents romantic dinners for two
Www@FoodAQ@Com
Sure!. If you do it in a microwave make sure you have something sticking up out of the water breaking the surface or you run the risk of the water exploding in your face, the water gets superheated!.Www@FoodAQ@Com