Eggs are on the rise. Last year, USDA forecasts indicated that Americans were on track to eat about 279 eggs annually per person – more than they have consumed in about 50 years. Amid the push to provide consumers with satisfying proteins that are not meat, your restaurant may be among the many operations adding eggs to everything from burgers to pizza. In the process, however, make sure you’re taking precautions to prevent Salmonella. The FDA estimates that Salmonella-contaminated eggs cause 79,000 cases of foodborne illness and 30 deaths per year. To help prevent contamination, the FDA advises kitchen workers to wash hands, equipment, utensils and surfaces with hot, soapy water before and after they touch raw eggs and other foods containing them. Cook eggs until the yolk and white are firm. Dishes containing eggs should be cooked to a temperature of 160˚F. Finally, if you prepare recipes that call for raw or undercooked eggs, look for eggs that have been treated to destroy Salmonella through in-shell pasteurization.
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