HERB - Mint, yet again!

[Sandy M Koenig]

It's best to keep eggs no longer than a week.   Most cartons will have an
expiration date on one end.   That's what I go by.
R

On Mon, 15 Jun 1998 17:25:22 -0400 "Gaylin Walli"
<g.walli at infoengine.com> writes:
>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.
>
>I fear I must correct myself slightly, but first let me answer your
>question.
>
>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.
>
>Current research *suggests* that the Salmonella enteritidis bacteria
>causing the vast majority of existing outbreaks of salmonellosis
>comes from inside the egg as passed from chicken to egg prior to
>shell formation and egg laying. I say suggest because the researchers
>simply aren't sure how the bacteria is passed; they simply suspect.
>
>My correction is thus: I said that only the yolk is the place where
>the Salmonella enteritidis bacteria exists. This is not quite true and
>I apologize for the misinformation. According to the FDA, the
>bacteria exists in the yolk the vast majority of the time. In fact,
>many research studies have had a difficult time tracking the existence 
>of
>the bacteria in the white at all. However, even though the raw white
>of the egg does not readily support the growth of bacteria, the FDA
>states that the bacteria can exist in the white in an extremely low
>number of situtations. They also say, that if all other safe handling
>instructions are followed, the likelihood of the bacteria existing in
>an egg white is ridiculously small.
>
>If you are interested in the history of the discovery and the
>current research concerning either salmonellosis or the
>Salmonella enteritidis bacteria, I can point you (or anyone on
>the list) to the online sources that I've accessed in
>researching this information.
>
>Jasmine de Cordoba, Midrealm
>g.walli at infoengine.com or jasmine at infoengine.com
>
>"Si enim alicui placet mea devotio, gaudebo; si autem
>nulli placet, memet ipsam tamen juvat quod feci."
>-- Hroswith of Gandersheim
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