Eggs Culinary

Cooking

Reduced Cross Contamination

Eggs are super nutritious and delicious, but raw eggs—if not pasteurized—can be a source of foodborne illness caused by Salmonella bacteria. Raw eggs, undercooked eggs, or dishes made with them have been identified as common causes of Salmonella enteritidis infections. Read about Salmonella cases in Singapore and around the world.

Choosing Egg Story Pasteurized Fresh Eggs for your family or foodservice operation can help manage the risk of cross-contamination in the food preparation area. Cross-contamination is the transfer of harmful bacteria to food from other foods, cutting boards, utensils, etc., if they are not handled properly (source : https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/be-smart-keep-foods-apart/CT_Index).

Watch this video to see how cross-contamination can occur in the food preparation area :

Ideal for Recipes with Runny Eggs

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Pasteurized eggs can be used for any recipes, whether the eggs are fully or partially cooked. Even raw! The USA Centres for Disease Control and Prevention (CDC) recommends the use of Pasteurized eggs and egg products to reduce the chance of getting a Salmonella infection for recipes that call for raw or under-cooked eggs.

(https://www.cdc.gov/features/salmonellaeggs/index.html)

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Benefits

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  • Individuals with lower immunity
    Children, Pregnant Ladies, Seniors, People with weaker immunity
  • Healthier
    Lower in Cholestrol
  • Nutritious
    Rich in Omega 3 & 6 and in Vitamin E

According to Foodsafety.gov :

Food poisoning or foodborne illness can affect anyone who eats food contaminated by bacteria, viruses, parasites, toxins, or other substances. But, certain groups of people are more susceptible to foodborne illness. This means that they are more likely to get sick from contaminated food and, if they do get sick, the effects are much more serious. Some of these groups of people include:

Cancer Patients

Children under Five Years of Age

Diabetes Patients

HIV/AIDS Patients

Older Adults

Persons with Autoimmune Diseases

Pregnant Women

(Source : https://www.foodsafety.gov/risk/index.html)