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For Immediate Release: January 21, 2003 (03-015)
Contacts:
Dr. Marcia Goldoft, Communicable
Disease Epidemiology, 206-418-5433
Janet Anderberg, Food Safety and Shellfish, 425-745-1726
Donn Moyer, Communications Office, 360-236-4076
Unusual number of Salmonella cases leads to health investigation
OLYMPIA ¾ A recent upswing in the number of salmonellosis cases appears to be associated with contaminated eggs. Washington averages about 100 cases of Salmonella enteritidis a year. There have been at least 30 cases in the past two months in Washington, mostly in Snohomish and King Counties. The Washington State Department of Health is working with local health departments to look into the increase in this illness.
Idaho is experiencing a similar increase in salmonellosis associated with the consumption of contaminated eggs. The illnesses in both states are caused by bacteria that have a unique molecular pattern and, therefore, may have a common source. An investigation to determine the source of the egg contamination is ongoing.
Salmonella enteritidis is a bacterium causing human illness that may come from several animal sources, including eggs and chicken. Egg-associated salmonellosis is an important public health problem in the United States. The bacteria can be found inside normal appearing eggs, and if the eggs are eaten raw or under-cooked, the bacteria can cause a diarrheal illness.
Salmonellosis can infect people of all ages who consume improperly prepared, contaminated eggs, but it is most serious in the very young, the elderly and those with a weakened immune system. Although common in other parts of the country, egg-associated salmonellosis is not frequently seen in Washington.
Since 2001, the Food and Drug Administration (FDA) has required that all egg cartons carry a safe handling instruction on their labels. In Washington, refrigeration of eggs is required at all restaurants, stores and other food service agencies that handle raw eggs.
Eggs are an important source of dietary protein and are safe when handled and prepared properly:
Cracked or dirty eggs should be discarded.
Eggs in shells are safest when stored in the refrigerator.
Thoroughly cook (until the yolk is solid or scrambled eggs are not runny).
Use pasteurized eggs when preparing foods that contain raw eggs; for example, homemade eggnog, salad dressings or ice cream.
Avoid eating dishes that contain undercooked eggs, either at home or in restaurants, unless you are certain those eggs have been pasteurized.
Wash your hands and all cooking utensils with soap and water after contact with raw eggs.
The FDA Web site has more information on safe egg handling (http//www.cfsan.fda.gov/~dms/fs-eggs.html).
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