When I think of seductive foods, some of the things that
come to mind are Pasta Carbonara, a gorgeous Caesar Salad, blanched asparagus
spears and toast points dipped into a barely soft-boiled egg, or a small guilty
pleasure like sneaking a spoonful of raw cookie dough. When I think of these foods, I think of the
luxurious feeling on my tongue, the delicious saltiness playing against the rich
creaminess, the deep satisfaction of the complex relationship of the act of
eating, tasting, smelling, and yet providing for basic physical nutritional needs. What I usually don’t think of is the potential for illness with the possibility of
hospitalization or even death. However,
all of the foods just mentioned have a common ingredient that could lead to
such an outcome: undercooked or raw
eggs.
Most cooks are very careful when handling raw chicken, being
aware of potential salmonella contamination.
They typically cook the chicken to 160 F – the USDA’s recommendation to
kill the salmonella bacteria – wash their hands, surfaces and utensils
carefully after handling raw chicken, and keep everything separate. Some cooks are even cautious of eggs. However, most cooks are not likely aware that
the USDA also recommends that eggs be cooked to 160 degrees. This would essentially preclude not only the
above-mentioned foods, but also most breakfast egg dishes, Hollandaise sauce,
homemade mayonnaise, and even many eggnog or ice cream recipes which call for
little to no cooking of the eggs.
While this may seem like heartbreaking news to many food
lovers, there are several ways to accommodate many of these classic dishes
while minimizing the health risks associated with salmonella
contamination. One of these ways is in
the selection of the eggs you purchase.
Current industrial farming practices are geared towards maximizing
output while economizing on inputs.
Inputs in egg farming include, amongst other things, feed and
space. As a result, the egg-laying hens
are often housed in extremely cramped enclosed quarters involving small,
stacked cages with very little exposure to sun and low-cost grain to feed
them. These conditions work toward
creating an environment that is conducive to sickness, virus and bacteria that
are spread easily. While the regulated
industrial farms take steps to lessen the spread of disease through regimens of
antibiotics and other additives, some farmers take a different approach through
more sustainable farming practices.
Sustainable egg and chicken farms are rising in
popularity. Most of these farms have
gotten rid of the compartmentalized cages and give the chickens more room to
roam, sunshine, fresh air, and a more varied diet, including grasses, bugs,
supplemented by organically grown grain.
The outcome of these free-range, organic practices is healthier chickens
that are exposed to less disease and producing far superior eggs. Further, sustainably raised eggs are richer
in nutritional values such as folic acid, vitamins B6 and B12, calcium, zinc,
sulfur, magnesium, carotenoids, and choline, to name a few. Additionally, these eggs have a richer flavor
with a firmer structure that makes for a far different experience with even the
most delicate dish.
While purchasing sustainable eggs is not an absolute
guarantee of preventing food borne illnesses, it goes a long way towards
healthier and tastier menu. Moreover,
you can further reduce risk of contaminated eggs by washing the outer
shell off first before cracking them open, since that is where most of the
salmonella bacteria live on eggs. So, find your
local organic free range chicken farm and eat that creamy Caesar salad, have
your velvety Eggs Benedict and enjoy a luscious Pasta Carbonara.
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