Chapter 3 : Recipes for Disaster

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The egg was once hailed as one of nature’s perfect foods. It was ostracized due to our fear of cholesterol and in the late 1980s, Salmonella further poisoned the egg’s reputation. Reports of food-borne outbreaks-many of them traced to eggs served at food service locations such as cafeterias, hospital kitchens, and restaurants-started flowing into government health department offices in several countries, including the United States. serotype Enteritidis barely grows at refrigeration temperature but multiplies very readily in eggs that are stored at room temperature. -positive eggs present another risk of which many food handlers are unaware-cross-contamination. Recipes that do not include an adequate final cooking step have become increasingly popular with consumers and can be a significant source of food-borne illness. The health risks associated with these recipes are magnified when ingredients are not chosen wisely or are mishandled. Food handlers, whether manufacturers, food service workers, or consumers, must adapt their techniques in the face of newly recognized pathogens—or old familiar pathogens in new settings—in order to ensure the safety of the food they prepare.

Citation: Entis P. 2007. Recipes for Disaster, p 31-52. In Food Safety. ASM Press, Washington, DC. doi: 10.1128/9781555816186.ch3

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Salmonella enterica
Canned Foods
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Figure 3.1

Stages in the evolution of a shell egg.

Citation: Entis P. 2007. Recipes for Disaster, p 31-52. In Food Safety. ASM Press, Washington, DC. doi: 10.1128/9781555816186.ch3
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Table 3.1

Examples of egg-associated outbreaks of serotype Enteritidis food-borne illness since 1988

Citation: Entis P. 2007. Recipes for Disaster, p 31-52. In Food Safety. ASM Press, Washington, DC. doi: 10.1128/9781555816186.ch3

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