Food Safety Expert: Americans Not Aware of
Ongoing Risk & Complications of Salmonella Poisoning
Source of Article: http://sev.prnewswire.com/food-beverages/20090312/CG8285512032009-1.html National
Survey Reveals Growing Concern Over What's Safe to Eat and Who's Most At Risk LANSING,
Ill., March 12 /PRNewswire/ -- With the advent of new food safety legislation
under debate in the U.S. Senate and House of Representatives, a new national
survey reveals that Americans are more concerned than ever when it comes to
choosing what's safe to eat, yet are alarmingly unaware of the long-term side
effects of Salmonella, one of the most common food-borne illnesses. Conducted by
TNS Global and National Pasteurized Eggs (NPE), the survey of 1,000 Americans
revealed almost half (47 percent) are more concerned about food safety than
they were before last year's peanut butter-related Salmonella outbreak.
However, more than 87 percent of Americans cannot identify the more serious,
long-term affects of Salmonella poisoning, such as heart damage, joint pain,
bone marrow infection and even meningitis. More surprisingly,
most didn't know which groups or who is most at risk. According to the
survey, nearly half of all Americans are unaware that preschool children and
pregnant women are at high risk for long-term complications from Salmonella
illness, which is responsible for 1.4 million illnesses, 15,000
hospitalizations and 400 deaths in the U.S. annually, according to the Center
for Disease Control and Prevention (CDC). Americans
Still Eating Undercooked Eggs "Most
Americans can accurately identify the troublesome short-term risks, but not
necessarily long-term side effects of Salmonella exposure, or the groups most
at risk for complications from even a mild case of the disease," said
Jeff Nelken, a food safety expert based in California. "In order to be
safe consumers of food, we need to be aware of the foods that can lead to
Salmonella poisoning." According to
the study, more than 93 percent of Americans consume eggs, potentially one of
the most dangerous foods in terms of food-borne illness, according to Nelken.
Additionally, three out of 10 Americans still eat their eggs in styles that
are undercooked such as over easy and sunnyside up and seven of 10 Americans
eat scrambled eggs, which can also pose a risk if they are served softly
scrambled. "These
new statistics show Americans continue to hold taste and tradition over risk
of illness or worse," says Nelken. "While eggs are nutritionally
dense and a great food item, there is a great risk of contracting Salmonella
poisoning from not only undercooking, but cross contamination in the
kitchen." The best way
to deal with Salmonella in foods is to remove the risk before it enters the
kitchen, Nelken said. He recommends using only pasteurized shell or liquid
eggs to eliminate potential cross contamination. Nelken
further explains that consumers and restaurants must realize individuals in
high risk groups, including pregnant women; children under age ten; those 55
and older and even those with temporarily compromised immune systems, who eat
undercooked foods can experience long-term dire consequences and not just one
bad night. He cautions, this is a lesson you don't want to learn first-hand.
Illnesses such as those from Salmonella can be virtually eliminated if
precautions are taken and foods are prepared and cooked properly. Some tips from Nelken to ensure food safety when prepping and cooking: 1. Cook your foods to the proper temperatures, eggs need to reach 160 degrees throughout. Use a thermometer to be sure. 2. Purchase pasteurized eggs--make sure the label says pasteurized--and enjoy a full range of foods such as eggs over easy or Caesar salad, without the risk associated with non-pasteurized eggs. 3. Continually wash your hands to reduce the risk of contamination. 4. Use separate serving dishes. Cross contamination is easy to correct. Use different dishes for preparation than for serving to eliminate the risk of Salmonella and other illnesses. 5. Don't be afraid to ask how food is prepared when dining out. Make sure kitchens practice food safety preparation. Kitchens should not save egg wash, use batter containing eggs from one meal to the next or pool eggs. Don't eat eggs that are prepared in lightly cooked styles unless pasteurized shell eggs are used.The TNS
survey was conducted in February 2009, with 1,000 Americans. For more survey
information, visit www.safeeggs.com.
How
Americans eat their eggs* Scrambled Eggs 74.4 % (note-only hard cooked scrambled reach 160 degrees) Hard Boiled Eggs 45.1 % Eggs Over Easy 28.1 % ** Eggs Over Medium 24.1% ** Sunnyside Up 17.1 % ** Eggs Benedict 8.8 % ** Soft Boiled Eggs 7.1 % ** Soft Poached Eggs 7.0 % ** Basted Eggs 2.7 % ** * Survey respondents were given option to choose multiple answers in response to this question.* * Indicates eggs that are not cooked to 160 degrees. Website: http://www.safeeggs.com/ |
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