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Cooking for the Holidays? Guard Against Salmonella Poisoning by Properly Cooking Eggs

Posted By Regan Zambri & Long || 6-Dec-2007

Cookie dough, homemade eggnog, and stuffing are popular holiday food items, each of which could potentially contain undercooked eggs.  Those eggs sometimes host bacteria known as salmonella enteriditis (SE) — bacteria that can cause serious illness in consumers if eggs are handled or cooked improperly.  According to the U.S. Food and Drug Administration (FDA), only 3% of Americans utilize a food thermometer when cooking baked egg dishes such as stuffing.  This holiday season, don’t put yourself (or your family members or guests) in danger of Salmonella poisoning.  Keeping these holiday cooking tips in mind can safeguard the health of all your dining guests:

  • "Do not eat unbaked cookie dough.
  • Cook baked egg-containing dishes to 160 degrees F.
  • Make recipes that call for raw or undercooked eggs, like eggnog, with eggs that have been treated to destroy Salmonella or with pasteurized egg products."

    Those most vulnerable to foodborne illness — young children, the elderly, persons with weakened immune systems — should be particularly careful to avoid the dangers posed by undercooked egg dishes.  For more information about holiday food safety, you can call the FDA Safe Foods Hotline at 1-888-SAFEFOOD.

    Previously on the DC Metro Area Personal Injury Law Blog, we have posted holiday safety articles related to:

  • For information about your legal rights, please click here or call the law firm of Regan Zambri & Long, PLLC at 202-759-6699.

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