Prevention of Salmonella Infection Associated with Eating Shell Eggs

Prevention of Salmonella Infections Associated with Eating Shell Eggs

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Are you evaluating the risk for spread of Salmonella enteritidis associated with raw or undercooked shell eggs?

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Is the eating of raw or undercooked eggs avoided?

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In commercial or institutionalized kitchens are pasteurized eggs products used in recipes using pooled eggs or in which eggs may not be completely cooked?

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Are eggs cooked at >= 145°F for >= 15 seconds?

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Are casseroles and other dishes with eggs cooked to 160°F?

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Are dishes containing eggs eaten promptly after cooking or else stored properly?

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Are hands, utensils and food preparation surfaces washed with hot water and soap after contact with raw eggs or food containng raw eggs?

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Are eggs stored at <= 45°F?

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Prevention of Salmonella Infections Associated with Eating Shell Eggs

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Purpose:

To assess risk for spread of Salmonella enteritidis via raw or undercooked shell eggs.

Specialty

Infectious Diseases

Objective

Risk factors
Prevention

ICD-10

A02.0

References

Interpretation and Description

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