Egg Eggs

Egg Eggs

if an egg's shell is a little cracked is it ok to still eat the egg? & if eggs are too cold will they crack?

I keep my fridge really cold. and i notice a few of my eggs turn out cracked. It seems to happen automatically or maybe i bumped the carton too hard it and didn't realize it or does really cold temperature crack eggs open automatically? Also if eggs are cracked is it safe to still eat them or do they go bad if they are opened?

Its because it is too cold. My fridge does the same, things put in the back have a tendancy to freeze. So my eggs freeze. The eggs I use, I always check the coloring, and smell, before I cook with them. For the most part I have found some that were okay others that were not, were too dark in color for the yolk.

What to be done with eggs right now- Safety and precautions

What to be done with eggs right now- Safety and precautions

There are currently two egg recalls ongoing due to Salmonella enteritidis contamination. Salmonella poisoning is a foodborne bacterial illness that yearly affects thousands of consumers.

The second voluntary egg recall in the last several days has been issued as of August 19th and 20th by Hillandale Farms of New Hampton, Iowa. They are recalling 170 million eggs, shipped to 14 states including to Texas.

The Hillandale Farms recall is in addition to the recall begun earlier by Wright County Eggs, also of Iowa. That recall is of 380 million eggs. Some of the eggs may have been shipped to Texas by way of intermediate distributors.

The Texas Department of State Health Services (DSHS) has issued a news release regarding the recalls. It describes how to safely handle and cook eggs to avoid Salmonella food poisoning. Here are some of the recommendations:

"Eggs should be cooked until both the white and the yolk are firm and eaten promptly after cooking.
Keep eggs refrigerated at ≤ 45? F (≤7? C) at all times.
Discard cracked or dirty eggs.
Eat eggs promptly after cooking. Do not keep eggs warm or at room temperature for more than 2 hours.
Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that calls for raw eggs.
If you are not sure about a menu item, ask your server if includes raw or undercooked unpasteurized eggs.
Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and person with weakened immune systems or debilitating illness. Pasteurized eggs should be used.

Other ways to avoid Salmonellosis from eggs include:
Prevent cross-contamination.
Keep raw eggs, meat, poultry, and seafood separate from other foods.
Use a different cutting board for meat, poultry, and seafood items, if possible.
Wash hands, cutting boards, dishes, utensils, and counter tops with hot, soapy water after contact with raw eggs, meat, poultry, or seafood.
Do not place cooked food on a plate that held raw meat, poultry, or seafood."

The U.S. Food and Drug Administration (FDA) has also issued some guidelines to help avoid Salmonellosis. Their publication can be obtained from this website

Egg Safety

At the Store

Choice of Eggs

There are many choices for fresh or raw shell eggs available at stores today—brown or white, cage, cage-free, organic, free range, or specialty eggs like omega 3.  No matter what kind you decide to buy, making sure you choose a safe carton of eggs is extremely important. Always purchase eggs from a refrigerated case. Open the carton and make sure there are no visible cracks or leaking eggs.  Cracks and leakage can lead to contamination of the egg and could potentially cause illness.  Don't buy out-of-date eggs and look for the USDA grade shield or mark.

Labeling and Dating of Cartons

Always purchase eggs before the sell-by or expiration date on the carton.

Egg Products

The term "egg products" refers to processed or ready-to-use forms of eggs obtained by breaking and processing shell eggs. Although egg products have been processed, it is important to follow all cooking instructions on the packaging to ensure maximum safety.

In the Kitchen

Storage

Refrigeration -- After the shell eggs reach home, it is very important to refrigerate them at a temperature of 45 °F or below.  Keep the eggs in their carton and place them in the coldest part of the refrigerator, not in the door. Storing eggs in the refrigerator door could lead to temperature fluctuations that can lead to bacteria growth.  Eggs may be refrigerated 3 to 5 weeks from the day they are placed in the refrigerator. The sell-by date will usually expire during that length of time, but the eggs are perfectly safe to use.  Liquid egg products should be kept refrigerated at all times and consumed within two to six days from the date of purchase.  Once liquid egg products are opened, they should be used immediately.

Freezing -- Fresh shell eggs can be frozen, however, NOT IN THE SHELL.  For whole eggs, yolks and egg whites, remove egg from shell and place in tightly sealed container.  Label with the date.  Refrigerated liquid eggs can be placed unopened in the freezer.  Both fresh shell eggs and refrigerated egg products can be stored in the freezer up to a year.

Handling

To prevent the spread of bacteria, it is important to start with a clean area and clean utensils. It is to wash hands, utensils, equipment and work surfaces thoroughly in hot, soapy water for at least 20 seconds before and after you come into contact with any food.  To guard against bacteria surviving in pores, plastic or other non-porous cutting boards may be used. Only clean eggs with unbroken shells should be used. Discarding any eggs that have become unclean, cracked, broken or leaking should be taken into careful attention. Eggshells are washed and sanitized before packing and incorrect home procedures might infect the contents.

Cooking

It is important to cook eggs thoroughly to destroy bacteria.  While light cooking will begin to destroy any bacteria that might be present only proper cooking brings eggs to a high enough temperature to destroy them all. For eggs, the white will coagulate (set) between 144 and 149° F, the yolk between 149 and 158° F, and whole egg between 144 and 158° F.Egg products made of plain whole eggs are pasteurized, or heated to destroy bacteria.  The pasteurization process consists of bringing the eggs to 140°F and keeping them at that temperature for three and a half minutes. While this temperature destroys bacteria, it does not thoroughly cook the product.  For scrambled eggs, omelets and frittatas, eggs should be cooked until no visible liquid remains.  Fried eggs should be cooked until the whites are completely set and the yolk is thickened but not hard.  For classic poached eggs, eggs should be cooked gently in simmering water until the white are completely set and the yolk begins to thicken but are not hard.  Precooking and reheating poached eggs should be avoided.  Hard cooked eggs should reach an internal temperature of more than 160°F.  After cooking, hard-cooked eggs should be cooled under water or in ice water. Other foods that contain eggs, like French toast, quiches, baked goods and casseroles, it is advisable to make sure that the dishes are properly done and prevent uneven cooking by using a thermometer in the center and around the sides of the of the dish.  The thermometer should reach 160°F.  For custards, eggnog and ice cream bases, eggs should be cooked until the mixture reaches a temperature of 160°F or higher.  After cooking, it is necessary to cool it quickly by setting the pan in ice or cold water and stirring for a few minutes. The more egg whites, the lower the temperature and longer the time we need to cook the meringue through without excessive browning.

At a party or picnic

While proper cooking destroys any bacteria that may have been present in an egg, an egg dish may be cross-contaminated after cooking by people, other foods, cooking utensils or equipment. During a party or a picnic, this is very easily done.  If a dish is contaminated, bacteria will multiply rapidly at temperatures between 40 and 140°F. Promptly serve eggs and dishes containing eggs after cooking.

At a special occasion

The holidays are a perfect time to eat eggs and egg products. During Easter, it is very popular to color fresh shell eggs.   Before any type of interaction with eggs, it is important to first wash your hands and your working area thoroughly. It is important to refrigerate hard-cooked eggs in their cartons if you won't be coloring them right after cooking and cooling. Only uncracked eggs should be colored. . If any eggs crack during dyeing or while on display, we should discard them along with any eggs that have been out of refrigeration for more than two hours.

Some of press releases by Egg manufacturing company and its distributer

Hillandale Farms of Iowa Conducts Nationwide Voluntary Recall of Shell Eggs

Because of Possible Health Risk

August 20, 2010 – Hillandale Farms of Iowa is voluntarily recalling shell eggs because they have the potential to be contaminated with Salmonella. Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea, nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections, endocarditis, or arthritis.

Eggs affected by this recall were distributed to grocery distribution centers, retail grocery stores and foodservice companies which service or are located in fourteen states, including the following: Arkansas, California, Iowa, Illinois, Indiana, Kansas, Minnesota, Missouri, Nebraska, North Dakota, Ohio, South Dakota, Texas, and Wisconsin.

There have been laboratory-confirmed Salmonella enteritidis illnesses associated with the shell eggs; the investigation is ongoing.

Eggs are distributed under the following brand names: Hillandale Farms, Sunny Farms, and Sunny Meadow in 6-egg cartons, dozen-egg cartons, 18-egg cartons, 30-egg package, and 5-dozen cases. Loose eggs are packaged under the following brand names: Wholesome Farms and West Creek in 15 and 30-dozen tray packs. The loose eggs may also be repackaged by customers.

The only eggs effected by this recall have plant numbers P1860 or P1663 and Julian dates as follows:

• P1860 – Julian dates ranging from 099 to 230
• P1663 – Julian dates ranging from 137 to 230

Only eggs with these plant numbers are affected - even though the brand name may be the same.

Julian dates and plant codes can be found stamped on the end of the egg carton or printed on the case label. The plant number begins with the letter P and then the number. The Julian date follows the plant number, for example: P1860 230.

Consumers who believe they may have purchased these shell eggs should not eat them but should return them to the store where they were purchased for a full refund. Consumers with questions should contact Hillandale Farms at (866) 262-4208.

Hillandale Farms strives to provide our customers with safe, high-quality eggs – that is our responsibility and our commitment and why we are fully cooperating with FDA's investigation and are undertaking this voluntary recall. Additionally, as a precautionary measure, we are also diverting our existing inventory of shell eggs.

NuCal Foods Conducts Recall of Shell Eggs

August 21, 2010 . NuCal Foods of Ripon, California conducts Recall of Shell Eggs Supplied from Hillandale Farms of Iowa Because of Possible Health Risk

The following statement was released by officials of NuCal Foods of Ripon, California regarding the voluntary recall of shell eggs supplied from Hillandale Farms of Iowa.

NuCal Foods is voluntarily recalling specific Julian dates of shell eggs produced by Hillandale Farms of Iowa and packaged by NuCal Foods because they have the potential to be contaminated with Salmonella. Salmonella is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea, nausea, vomiting and abdominal pain. In rare circumstances, infection with Salmonella can result in the organism getting into the bloodstream and producing more severe illnesses such as arterial infections, endocarditis or arthritis.

Eggs affected by this recall were distributed to food wholesalers and retailers in California and Nevada. NuCal Foods received these eggs from Hillandale Farms of Iowa which were then packaged into 5-dozen and 2.5-dozen overwrapped retail units. In addition to those products listed in the original Hillandale Farms of Iowa media statement dated August 20, 2010 .

 

 

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EGG, EGGS 5.31.10 FLYWHEEL EASTHAMPTON, MA