HERB - Eggs: was Mint, yet again!

[Katherine Blackthorne]

> Sunshinegirl wrote:
> >Why would salmonella stick to the yolk?  I have always been told that
> >salmonella and raw eggs is more of a matter of exterior contaminents on
the
> >shell that come in contact with the egg when the shell is broken.
> 
> Salmonella can indeed start with exterior contaminents
> on the shell. However, even the sanitizing process that commercially
> sold eggs are required to go through does not completely eliminate
> the bacterial organism that causes salmonellosis poisoning. If
> prepared in small home-like quantities, the FDA believes that
> normal safe handling procedures (including using eggs soon
> after purchase, keeping them refrigerated under 40 degrees, not
> breaking all your eggs from the shell and then letting them sit
> for any length of time) will eliminate the majority of risk
> factors causing outbreaks of salmonellosis poisoning.

In addition, egg yolk is a fertile culture for any bacterial that is later
picked up through air-born exposure or cross-contamination.  Even if the
yolk is sterile, it acts like the culture medium in a petrie dish for any
microbes it encounters.  Bacteria love egg yolk!!  The answer?  Sensible
handling, as Jasmine indicates.

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