Document Detail


Prevalence of high-risk egg-preparation practices in restaurants that prepare breakfast egg entrées: an EHS-Net study.
MedLine Citation:
PMID:  15270499     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
Salmonella enterica serotype Enteritidis (SE) is a common cause of foodborne illness in the United States. Foods prepared with raw shell eggs have often been associated with SE outbreaks. The federal government published the Egg Safety Action Plan in December 1999 that called for reduction of egg-preparation practices that may contribute to the survival and proliferation of SE. In seven states, an interview and brief site evaluation of 153 restaurants that prepare eggs during all hours of operation was conducted by the Environmental Health Specialists Network to determine the prevalence of such practices. Fifty-four percent (83 of 153) of restaurants pooled raw shell eggs not intended for immediate service. These pooled eggs were held a median of 4 h for scrambled eggs, 5.5 h for omelets, and 6 h for pancakes and French toast. Nearly 26% (39 of 152) of restaurants reported storing eggs at room temperature, and 5% (7 of 152) stored eggs on ice or in cold-water baths before cooking. Generally, eggs were cooked to 72 to 83 degrees C, which is above the recommended final cook temperature of 63 to 68 degrees C. Employees reported sanitizing utensils used to prepare eggs less than once every 4 h in 42% (57 of 136) of restaurants. Several areas were identified in which further emphasis might reduce egg-associated SE infections in accordance with Healthy People 2010 goals.
Authors:
Robin Lee; Mark E Beatty; April K Bogard; Michael-Peter Esko; Frederick J Angulo; Carol Selman;
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of food protection     Volume:  67     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2004 Jul 
Date Detail:
Created Date:  2004-07-23     Completed Date:  2004-09-09     Revised Date:  2004-11-17    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1444-50     Citation Subset:  IM    
Affiliation:
Environmental Health Services Branch, Division of Emergency and Environmental Health Services, National Center for Environmental Health, Centers for Disease Control and Prevention, 4770 Buford Highway N.E., Atlanta, Georgia 30341, USA. RPL5@cdc.gov
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MeSH Terms
Descriptor/Qualifier:
Consumer Product Safety*
Cookery / methods
Eggs / microbiology*
Food Contamination
Food Handling / methods*
Food Microbiology
Humans
Prevalence
Restaurants* / standards
Risk Factors
Salmonella Food Poisoning / epidemiology,  etiology
Salmonella enteritidis / growth & development*
Temperature
Time Factors

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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