Put Risk Into Perspective!
- Over 2,000,000 people are injured on stairs
- 273,000 people are injured from bathroom objects and fixtures
- 178,000 people are injured from using ladders and stools
- 168,000 people are injured by glass doors and windows
- 118,000 people had some food borne illness due to egg related Salmonellosis in 2001
Know the facts:
- It is estimated that only 1 in 20,000 eggs contains Salmonella Enteritidis (SE), a bacteria
that can cause food borne illness
- The average egg consumer would encounter a SE contaminated egg once every 79
- Proper handling and cooking of a SE contaminated egg destroys all Salmonella bacteria
and presents no health risk.
- The Centers for Disease Control and Prevention estimate that 76,000,000 people are
affected with food borne illness each year (Over 99.8% of all illnesses are not egg related)
4 Easy steps to eliminate your risk of food borne illness from eggs:
- Wash hands before and after handling raw eggs.
- Separate raw eggs from other foods, especially foods that will not be further cooked.
- Store eggs in the carton in the coldest part of the refrigerator
- Cook eggs and egg dishes thoroughly; Egg Whites should be firm and yolks should be
thickening. Recipes containing eggs should be cooked to a temperature of 160°F.