FOOD MICROBIOLOGY
FOODBORNE ILLNESS AND FOOD SAFETY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
True
|
|
|
False
|
|
|
Either A or B
|
|
|
None of the above
|
Detailed explanation-1: -Salmonella can get on the shells of eggs. This can happen when birds lay the eggs and when eggs touch bird droppings (poop) after being laid. Touching eggs from the grocery store is not a major cause of illness because those eggs are washed before they reach stores. Salmonella can get inside eggs too.
Detailed explanation-2: -Undercooked egg whites and yolks have been associated with outbreaks of Salmonella infections. Both should be consumed promptly and not be kept warm or at room temperature for more than 2 hours.
Detailed explanation-3: -The second way of egg contamination is exclusive to one particular type of Salmonella known as Salmonella Enteritidis (SE). In SE-infected layer hens, the bacteria can be found in their ovaries and they enter the eggs even before the shells are formed.
Detailed explanation-4: -Egg washing not only can be highly effective at removing Salmonella Infantis from the egg shell surface, but also allows subsequent trans-shell and trans-membrane penetration into the egg. Consequently, it is important to prevent recontamination of the egg after washing.