– From the Sunday, August 22nd 2010 Plain Dealer
1. It’s ok to eat eggs, as long as you handle them properly and cook them thoroughly.
2. Nearly 2,000 people – none in Ohio – have reported getting sick from Salmonella poisoning. That number is expected to grow because of the lag time between when people get sick and when cases are reported. No one has died.
3. If you had Salmonella poisoning, you’d know it. You’d have a fever, diarrhea, abdominal cramps, nausea and vomiting starting from 12 to 72 hours after eating contaminated food or drink and for four to seven days afterward.
4. Salmonella poisoning is usually not fatal, but children, older people and those with weakened immune systems are especially vulnerable. In rare circumstances, Salmonella can get into the bloodstream and cause more-severe illnesses such as arterial infections, endocarditis or arthritis.
5. Never eat raw, cracked or dirty eggs or products containing raw eggs, such as cookie dough. Keep eggs refrigerated at 45 degrees or below, preferably in their carton. Don’t keep eggs warm or at room temperature for more then two hours.
6. Always wash your hands, utensils, dishes and cooking surfaces with soap and water when handling raw eggs. When working with raw chicken or eggs, don’t touch other foods you’ll eat raw, such as lettuce.
For more tips, please refer to www.eggsafety.org and your Sunday 8/22 Plain Dealer Newspaper
