David Kradel Herbert Jordan Milton Madison John Schwai
Penn State
Poultry
Pointers
Herbert Siegel Donald Singletary Andrew Yersin
EGGS AND
SALMONELLA
Thomas S. Dimick
Sr. Extension Aide
Dept, of
Food Science
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FARM EQUIPMENT
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Hatfield. PA .
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215-362-2510
Wilmington. DE
302-998-0128
MELJtO£<
INC.
430 Concrete Ave
Leola, PA
717-656-2016
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Eggs are one of the most nutri
tious, economical, and versatile
foods provided by nature. When
properly handled, eggs and egg
rich, foods are also safe foods.
However, if improperly hand-
/ONUt
Hanover. PA
SHEETS BROS., INC.
717-632-3660
Grove. PA
NORMAN D. CLARK
& SON INC.
717-734-3682
Martwsburg. PA
BURCHFIELD’S INC.
814-793-2194
ESTABLISHED SINCE 1979
• AGRICULTURE • COMMERCIAL - RESIDENTIAL
I ■
ORIGINATED ' womiNG wlrH
umuiraH cu FARMERS with
rnurocTc Chesapeake
sVsTEM! E BAYPummo.
led, eggs may lead to illness (Sal
monellosis) caused by a group of
bacteria called Salmonella when
ingested in large numbers.
Symptoms of Salmonellosis
include abdominal cramps, fever,
headaches, nausea, vomiting, and
diarrhea. The severity of an attack
differs among individuals,
depending on the number of bac
teria ingested, the health of the
individual, and the particular spe
cies of Salmonella involved.
Although the attacks are usually
relatively short in duration, they
may be more prolonged in infants,
convalescents, and the elderly. But
Salmonellosis is rarely fatal. Addi
tionally, an individual who is
Mill Hall. PA
DUNKLE & GRIEB
717-726-3115
Needmore. PA
CLUGSTON
FARM EQUIPMENT
717-573-2250
Chambersburo. PA
CLUGSTON
AG & TURF, INC.
717-263-4103
Quanvvilte. PA
GRUMELLI'S
FARM SERV.
717-786-7318
Mifllinburg. PA
BS & B REPAIR
717-966-3756
Lebanon. PA
EVERGREEN
TRACTOR CO.
717-272-4641
1-800-441-4450
( S' High - SCS Approved)
recovering from a recent infection
may remain a potential carrier for
varying lengths of time.
Food poisoning caused by Sal
monella is not uncommon, largely
because the organisms are widely
distributed in nature and easily
spread. Salmonella is found in the
intestinal tracts of humans, domes
tic and wild animals, birds, poul
try, seafoods, reptiles, and insects.
Salmonella organisms can be
passed from the intestinal tract to
the hands and onto food. So, before
preparing food, it is very important
to wash hands and food contact
areas well. Food and preparation
areas exposed to pets or insects
West Lawn. PA
CLARKLIFT SERVICES
215-670-2950
Honesdala. PA
CHARLES H. SIEPIELA,
INC.
717-253-3334
Towanda. PA
S.P.E. INC.
717-265-4440
W
boboat
Lancaster Fanning Saturday, June 22,1991-D3
may also become contaminated if
proper sanitation practices are not
used.
A newly laid egg does not ordi
narily contain bacteria. However,
the shell may become contami
nated because of contact with
cages, feces, and other parts of the
bird or during washing, handling,
and storage.
Several natural mechanisms
exist in eggs to protect the eggs
against microbial organisms.
These are the shell and cuticle, the
shell membrane, the egg white,
and the chalaziferous layer.
Because freshly laid eggs may
have Salmonella on the shells,
industry standards require that
eggs be washed in special deter
gent and sanitizing solutions
before packing. This process
should kill the pathogenic bacteria
on the outside of the egg.
If the process is not properly
done or if the shell is reinfected
from other sources, bacteria may
remain on the shell. Like other
bacteria. Salmonella need food,
moisture, a favorable temperature,
and time for growth. All animal
protein foods meat, milk, eggs,
poultry, and fish if they become
contaminated by bacteria, provide
a ready environment for bacterial
growth.
Contamination of the interior of
the egg rarely occurs. However, it
may be introduced during the pre
paration and service. Salmonella
organisms reproduce rapidly at
temperatures between 40 degrees
F and 140 degrees F. If foods are
held between these temperatures
for more than an hour, the micro
bial population can multiply to
hazardous levels.
Clean hands, counter tops and
utensils, sanitary food handling
practices, proper cooking tempera
tures, and adequate refrigeration
are essential in safely preparing
any food or egg product
Tips for handling shell eggs:
• Buy eggs at retail from
refrigerated cases only. For food
service, use eggs delivered under
refrigeration.
• Refrigerate eggs at 40 degrees
F or below (but not below freez
ing) as soon as possible after deliv
ery or purchase.
• Use only clean unbroken eggs
for dishes such as scrambled,
poached, or soft-cooked eggs.
• Egg dishes for those who are
pregnant, elderly, very young, or
ill should be thoroughly cooked.
• Dirty or leaking eggs should
not be used.
• Keep cold food and egg pro
ducts below 40 degrees F and hot
foods above 140 degrees F.
• Do not allow foods or egg-rich
products to remain on the counter
lop for more than one hour, includ
ing preparation and service.
• Always wash hands with soap
and water before preparing food.
• Thoroughly wash equipment
and utensils, and counter tops that
have been in contact with raw
food, before preparing other foods.
• Do not mix shells with egg
contents.
Source: “A Scientist Speaks Out
About Salmonella and Eggs,”
American Egg Board.
§ LIVESTOCK TRUCKING |
I WINTER SPRING FARM |
£ H. Charles and Joan Hoffman
* Brodheadsville, PA S
1 717-992-6295 1
s Order Buying. Weekly trips to
5 Leesport, New Holland, Lancaster. 5
Also down cattle removal