Thx.
The article describes problems related to raw or undercooked eggs. So, is it safe to assume that egg-washing practised in commercial food processing removes the risk - (which may be lax in restaurants and home preparation)?
Does cooking eggs in bakery products etc., kill the bacteria?
Your best defense is to wash the eggs you plan to use under running water, and perhaps even first dip them in a mild UNSCENTED slightly soapy warm water solution, then rinse them and your hands under the running water. The purpose is is to clean the surface of the eggs (and your hands) of any waste that may contain live salmonella bacteria.
The eggs are contaminated naturally as they exit the alimentary canal of the chicken when the hen lays the egg. The egg processing plant simply failed to adequately decontaminate (i.e. wash) the eggs prior to packing them.
Bakery products DO run the risk of not killing all bacteria because they are high moisture in the center and the center of a cake is a long way from the heat of the oven. Anyways, don’t count on the process of baking a cake or custard (any high moisture bakery food with eggs as an ingredient) to kill bacteria.
Actually the MOST LIKELY way these folks got sick is that the bacteria entered the sick person’s mouth from their own hands after handling contaminated eggs. (ever lick your fingers when cooking for yourself and your family?)
The second most likely route of contamination is indeed from uncooked eggs in uncooked ingredients/ finished foods.
NET: (1) rinse the eggs, keep your hands out of your mouth when cooking with eggs yo cracked open, wash your hands when done. Basic stuff.
(2) This whole event has a duration equal to the shelf life of the eggs processed in this run.
(3) Don’t fear eggs.