$Unique_ID{BRK01393}
$Pretitle{Infections or Parasites}
$Title{Concern About the Chance of Getting Ill From Eating Eggs}
$Subject{eggs salmonella}
$Volume{A-26}
$Log{}

Copyright (c) 1991   Tribune Media Services, Inc.


Concern About the Chance of Getting Ill From Eating Eggs


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QUESTION:  We are very concerned about the chance of getting ill from eating
eggs.  We would like more information about that.  We are also very curious
about how the infection gets into the egg, for we always thought that
everything inside of a whole egg shell would be pretty well protected.  Will
you please provide us with these answers?

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ANSWER:  The illness you fear is brought on by an infection caused by the
Salmonella enteriditis which causes a serious condition called
"gastroenteritis".  This starts about 12 to 48 hours after eating a food
tainted with these bacteria, and may begin with nausea and cramp abdominal
pain, followed by diarrhea, fever and sometimes vomiting.  In uncomplicated
cases, it is treated symptomatically with fluids and a bland diet, antibiotics
being reserved for the more serious cases.  There was a similar outbreak of
this type of salmonella infection associated with chicken eggs back in the
1960's.  At that time it was felt that the infection had been spread by
chicken feces on the outside of the eggs, with the bacteria penetrating into
the egg itself through pores or cracks in the shell.  The rate of
contamination was greatly reduced when a system of inspection, disinfection
and grading of eggs was instituted by federal legislation.  Now it is felt
that some of the chickens may have internal organs that are infected and that
the bacteria is introduced into the egg before the shell has formed.  However
you may still eat any egg that has been properly cooked without fearing an
infection.  Eggs should be boiled for seven minutes, poached for five minutes,
or fried for three minutes on each side.  You may also greatly reduce any
chances of infection by avoiding raw eggs, or foods made with raw eggs, and by
storing your eggs properly at temperatures below 45 degrees F.  You can obtain
more information about this subject in a consumer bulletin prepared by the
USDA's Agricultural Marketing Service entitled "Handling Eggs Safely At Home".
Call the information division at (202) 447-2356 and ask them to mail you a
free copy.
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The material contained here is "FOR INFORMATION ONLY" and should not replace 
the counsel and advice of your personal physician.  Promptly consulting your 
doctor is the best path to a quick and successful resolution of any medical 
problem.
