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Article: EGGS STILL CAUSE MOST SALMONELLA POISONING.
- Article from:
- Medical Update
- Article date:
- August 1, 2000
CopyrightCOPYRIGHT 2000 Benjamin Franklin Literary & Medical Society, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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If you're partial to a soft-boiled or poached egg for breakfast, be aware that you stand a chance of salmonella infection if both the whites and the yolks aren't firm. The FDA recommends that both be cooked to firmness and then eaten immediately. Casseroles and other dishes containing eggs should be cooked to a temperature of 160 degrees Fahrenheit or above, and eggs should always be stored at or below 45 degrees.
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