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July 22, 2015
Study: Many consumers do not wash their hands after cracking eggs, increasing food poisoning risk
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Media Contacts
News@rti.org
Lindsey Luxon
RESEARCH TRIANGLE PARK, N.C. ? Less than half of adults, 48 percent, wash their hands with soap and water after cracking eggs, which could cause food poisoning due to the possibility of cross-contamination, according to a study conducted by RTI International, Tennessee State University and Kansas State University.
"Numerous cases and outbreaks of salmonella infection are attributable to shell eggs each year in the United States," said Katherine Kosa, food and nutrition policy researcher at RTI and lead author of the study. "Improper handling and consumption of raw eggs can increase the risk of salmonellosis, a type of foodborne illness. Therefore, it is important for people to wash hands and surfaces often when handling raw eggs and that they cook eggs to the proper temperature."
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Although most consumers reported they do not eat raw eggs or foods made with raw or undercooked eggs, more than 25 percent of consumers reported eating raw, homemade cookie dough or cake batter in the past 12 months, a potentially unsafe practice. Among consumers who eat fried or poached eggs, more than half cook the eggs so that the whites and/or the yolks are still soft or runny. USDA recommends cooking eggs until both the whites and yolks are firm to destroy any salmonella that may be present.
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Study: Many consumers do not wash their hands after cracking eggs, increasing food poisoning risk
...
Media Contacts
News@rti.org
Lindsey Luxon
RESEARCH TRIANGLE PARK, N.C. ? Less than half of adults, 48 percent, wash their hands with soap and water after cracking eggs, which could cause food poisoning due to the possibility of cross-contamination, according to a study conducted by RTI International, Tennessee State University and Kansas State University.
"Numerous cases and outbreaks of salmonella infection are attributable to shell eggs each year in the United States," said Katherine Kosa, food and nutrition policy researcher at RTI and lead author of the study. "Improper handling and consumption of raw eggs can increase the risk of salmonellosis, a type of foodborne illness. Therefore, it is important for people to wash hands and surfaces often when handling raw eggs and that they cook eggs to the proper temperature."
...
Although most consumers reported they do not eat raw eggs or foods made with raw or undercooked eggs, more than 25 percent of consumers reported eating raw, homemade cookie dough or cake batter in the past 12 months, a potentially unsafe practice. Among consumers who eat fried or poached eggs, more than half cook the eggs so that the whites and/or the yolks are still soft or runny. USDA recommends cooking eggs until both the whites and yolks are firm to destroy any salmonella that may be present.
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