Cara Mengurangi ReSiko Salmonella pada TeluRAgustus 17, 2010 pukul 11:12 pm | Ditulis dalam kesehatan | 1 Komentar
Telur yang sering dikonsumsi yang seharusnya masuk dalam kategori makanan sehat dan merupakan salah satu sumber protein, ternyata dapat menimbulkan masalah kesehatan.
Setelah tahu tentang telur ayam ( di sini) , ada yang juga penting harus diketahui, terutama yang suka masak dan makan telur, yaitu Tips cara mengurangi adanya Salmonella pada telur, keamanan mengkonsumsi Telur mentah dan telur setengah matang.
OK, kita mulai (tapi di terjemahin sendiri ya..maaf..)
1. Apa itu Salmonella?
Salmonella is a type of bacteria. It is usually found in poultry, eggs, unprocessed milk and in meat and water. It may also be carried by pets like turtles and birds.
2. Bagaimana infeksi yang ditimbulkan salmonella?
The salmonella bacteria attacks the stomach and intestines. In more serious cases, the bacteria may enter the lymph tracts, which carry water and protein to the blood, and the blood itself. The bacteria attack all age groups and both sexes. Children, the elderly and people who are already ill are much more likely to get a serious infection.
3. Tips mengurangi resiko Salmonella dalam telur:
Eggs, like meat, poultry, milk, and other foods, are safe when handled properly. Shell eggs are safest when stored in the refrigerator, individually and thoroughly cooked, and promptly consumed. The larger the number of Salmonella present in the egg, the more likely it is to cause illness. Keeping eggs adequately refrigerated prevents any Salmonella present in the eggs from growing to higher numbers, so eggs should be kept refrigerated until they are used.
Cooking reduces the number of bacteria present in an egg; however, an egg with a runny yolk still poses a greater risk than a completely cooked egg. Undercooked egg whites and yolks have been associated with outbreaks of Salmonella Enteritidis infections. Both should be consumed promptly and not be kept warm or at room temperature for more than 2 hours.
The only effective way to kill salmonella bacteria is with heat. For this reason it is essential to cook food thoroughly.
- Poultry must always be thoroughly cooked or boiled.
- Minced meat must always be thoroughly cooked or boiled.
- Never crack a raw egg on a bowl containing other foods – use a knife to crack the shell.
- In most eggs, the salmonella bacteria exist only on the shell. Eggs should be scalded in boiling water for five seconds before use.
the specific actions I can take to reduce my risk of a Salmonella Enteritidis infection?
- Keep eggs refrigerated at ≤ 45° F (≤7° C) at all times.
- Discard cracked or dirty eggs.
- Wash hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs.
- Eggs should be cooked until both the white and the yolk are firm and eaten promptly after cooking.
- Do not keep eggs warm or at room temperature for more than 2 hours.
- Refrigerate unused or leftover egg-containing foods promptly.
- Avoid eating raw eggs.
- Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that calls for raw eggs.
- Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and persons with weakened immune systems or debilitating illness.
4. Amankah mengkonsumsi telur mentah atau telur setengah matang?
5. Ini yang tak kalah penting..yaitu tips mengolah telurnya :
- Homemade ice cream and eggnog are safe if you do one of the following:
- Use a cooked egg-milk mixture. Heat it gently and use a food thermometer to ensure that it reaches 160 °F.
- Use pasteurized eggs or egg products.
- Dry meringue shells, divinity candy, and 7-minute frosting are safe — these are made by combining hot sugar syrup with beaten egg whites. However, avoid icing recipes using uncooked eggs or egg whites.
- Meringue-topped pies should be safe if baked at 350 °F for about 15 minutes. But avoid chiffon pies and fruit whips made with raw, beaten egg whites — instead, substitute pasteurized dried egg whites, whipped cream, or a whipped topping.
- Adapting Recipes: If your recipe calls for uncooked eggs, make it safe by doing one of the following:
- Heating the eggs in one of the recipe’s other liquid ingredients over low heat, stirring constantly, until the mixture reaches 160 °F. Then, combine it with the other ingredients and complete the recipe. Or use pasteurized eggs or egg products.
- Using pasteurized eggs or egg products.
Note: Egg products, such as liquid or frozen egg substitute, are pasteurized, so it’s safe to use them in recipes that will be not be cooked. However, it’s best to use egg products in a recipe that will be cooked, especially if you are serving pregnant women, babies, young children, older adults, and people with weakened immune systems
6. Tips dari FDA:
- Buy eggs only if sold from a refrigerator or refrigerated case.‡
- Open the carton and make sure that the eggs are clean and the shells are not cracked.
- Refrigerate promptly.
- Store eggs in their original carton and use them within 3 weeks for best quality.
Keep Everything Clean
Before preparing any food, remember that cleanliness is key!
- Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods
Thorough cooking is perhaps the most important step in making sure eggs are safe.
- Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
- Casseroles and other dishes containing eggs should be cooked to 160°F (72°C). Use a food thermometer to be sure.
- For recipes that call for eggs that are raw or undercooked when the dish is served—Caesar salad dressing and homemade ice cream are two examples—use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products. Treated shell eggs are available from a growing number of retailers and are clearly labeled, while pasteurized egg products are widely available.
Bacteria can multiply in temperatures from 40°F (5°C) to 140°F (60°C), so it’s very important to serve foods safely.
- Serve cooked eggs and egg-containing foods immediately after cooking.
- For buffet-style serving, hot egg dishes should be kept hot, and cold egg dishes kept cold.
- Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165°F (74°C) before serving.
- Cooked eggs, including hard-boiled eggs, and egg-containing foods should not sit out for more than 2 hours. Within 2 hours either reheat or refrigerate.
- Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking
- Use frozen eggs within one year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
- Refrigerate leftover cooked egg dishes and use within 3-4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.
On the Road
- Cooked eggs for a picnic should be packed in an insulated cooler with enough ice or frozen gel packs to keep them cold.
- Don’t put the cooler in the trunk—carry it in the air-conditioned passenger compartment of the car.
- If taking cooked eggs to work or school, pack them with a small frozen gel pack or a frozen juice box.
– www. cdc.gov.features
– www. fda.gov