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Food Safety For
YOU!
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2007 Edition |
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Eat Right and Join the Fight Against
Foodborne Bacteria
The Safe Food Chart
DAIRY and RAW EGG PRODUCTS
FOOD SAFETY IMPLICATIONS
Milk and Dairy Products
Unpasteurized
milk and dairy products may contain harmful pathogens and are not safe to eat,
drink, or use in making foods. Today, milk and other dairy products sold in interstate
commerce are pasteurized (heat-processed to kill pathogenic bacteria).
Raw Eggs
Bacteria need moisture in order to survive and reproduce.
Thus, they thrive in foods with high-moisture content, such as eggs or starchy,
egg-rich foods.
Today, scientists know that
Salmonella Enteritidis,
a harmful bacterium, can be transmitted from
infected laying hens directly to the interior of the eggs
before the shells are formed. Even eggs
with clean, uncracked shells can be infected.
The U.S. Centers for Disease Control and Prevention now estimate that 1 egg
in 20,000 may be contaminated. Although the number of eggs affected is quite small,
there have been cases of foodborne illness related to infected eggs.
HUMAN PATHOGEN ASSOCIATIONS
- Campylobacter jejuni
(raw milk)
- Escherichia coli O157:H7
(raw milk)
- Listeria monocytogenes
(raw milk and cheese)
- Salmonella
(raw milk and raw and undercooked eggs)
- Staphylococcus aureus
(dairy products)
- Yersinia enterocolitica
(dairy products)
FOOD SAFETY PRECAUTIONS
(ALL DAIRY AND RAW EGG PRODUCTS)
Milk and Dairy Products
- Don't drink any beverages or eat any foods that contain unpasteurized milk. Read the
labels to make sure the drink or food has been pasteurized.
- Pasteurization kills pathogenic bacteria found in milk, but it may not kill
all the spoilage bacteria. To prevent the growth of bacteria, keep milk and milk
products refrigerated.
- Milk that's processed using the Ultra High Temperature method (shelf-stable
milk) can be stored at room temperature for the time period indicated on the label.
After opening, the product must be refrigerated.
Raw Eggs
- Wash hands, utensils, food preparation areas, and equipment with hot, soapy
water
before and after
they come in contact with raw eggs and egg-containing foods.
- To kill any bacteria that may be present, cook eggs thoroughly until the yolks
and whites are firm. Cook scrambled eggs until they're firm throughout.
- When preparing cakes, pies, or homemade cookies, don't taste the batter, filling,
or raw cookie dough if it contains raw, unpasteurized eggs.
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People
in the at-risk groups should avoid eating foods that may contain raw or lightly-cooked
eggs, such as:
- Caesar salad
- Cookie dough
- Eggnog and other egg-fortified beverages that are not thoroughly cooked
- Homemade dressings -
- Béarnaise
- Hollandaise
- Mayonnaise
- Homemade ice cream
- Mousse
- Meringue
Note: You can use commercially-prepared forms of the foods listed above.
They're often already cooked or pasteurized. You can also safely use eggs that
are pasteurized in the shell in recipes that call for raw eggs. Pasteurized eggs
may be found in the refrigerator section of your local supermarket and are labeled
"pasteurized."
FOOD SAFETY PRECAUTIONS
(SPECIFIC FOODS)
Cheese
Cheese made from pasteurized milk can become contaminated with
Listeria monocytogenes,
a harmful bacterium. Pregnant women, the elderly, and people with weakened immune systems are advised not to eat soft cheeses, such as feta, Brie, Camembert, blue-veined, and Mexican-style cheeses, unless they are made with pasteurized milk. (It's okay for all consumers
to eat hard cheeses, processed cheeses, cream cheese, and cottage cheese.)
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All
consumers should not eat cheeses made from unpasteurized milk.
Mold growth can affect the quality of food, and some molds can cause illness.
To prevent excess moisture buildup and mold growth:
- Keep cheese and cheese dishes covered
with plastic wrap.
- Refrigerate cheese - don't leave it sitting out at room temperature for more
than 2 hours.
- Milk has been pasteurized since the 1800s - when Louis Pasteur, a scientist,
discovered that mild heating killed pathogenic bacteria.
- Many people relate food spoilage
(sour milk, for example) to foodborne bacteria. Illness-causing (pathogenic) bacteria are
not the same as food-spoilage bacteria. In fact, foods that look and smell fresh may contain
pathogens. To keep food safe, always follow the 4 Cs of Food Safety.
- There are about 300 million people in the United States. On the average, each
person consumes more than 233 pounds of milk and
cream each year.
- About 283 million laying hens produce approximately 76.26 billion
eggs per year
in the United States.
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Hypertext updated by dms/dav 2008-JUL-03