Originally posted by martipr
Originally posted by Oneiron339
Salmonella is an enteric-type disease similar to typhoid and can be severe in the elderly, infants, and those w/ compromised immune systems.
Unlike eggborne salmonellosis of past decades, the current problems are due to intact and disinfected grade A eggs. Salmonella enteritidis silently infects the ovaries of healthy appearing hens and contaminates the eggs before the shells are formed.
Most types of Salmonella live in the intestinal tracts of animals and birds and are transmitted to humans by contaminated foods of animal origin. Stringent procedures for cleaning and inspecting eggs were implemented in the 1970s and have made salmonellosis caused by external fecal contamination of egg shells extremely rare. However, unlike eggborne salmonellosis of past decades, the current epidemic is due to intact and disinfected grade A eggs. The reason for this is that Salmonella enteritidis silently infects the ovaries of healthy appearing hens and contaminates the eggs before the shells are formed.
Although most infected hens have been found in the northeastern United States, the infection also occurs in hens in other areas of the country. In the Northeast, approximately one in 10,000 eggs may be internally contaminated. In other parts of the United States, contaminated eggs appear less common. Only a small number of hens seem to be infected at any given time, and an infected hen can lay many normal eggs while only occasionally laying an egg contaminated with the Salmonella bacterium.
Govern yourselves accordingly, and perhaps other doctors may expand on the topic.
I would hardly consider 1 in 10,000 to be a "current epidimic".
not only that, that figure is for eggs in the Northeast. In the US as a whole in 1 in 30,000 eggs are infected.
The normal healthy person will have some cramping and loose stool for about 2 days, beginning 12-24 hours after infection.
So, the risk is pretty nominal.
Still, you can buy pasteurized eggs at the supermarket for those recipes that require a raw egg, but you're not willing to use the raw egg. It's a little more expensive, but, you nly need to use the pasturized stuff for raw egg recipes.