Are 'Eggbeaters' as dangerous as real eggs, regarding the bacteria ?
thanks to any who reply.

>From: "Charles S"

>Are 'Eggbeaters' as dangerous as real eggs, regarding the bacteria ?
>thanks to any who reply.
>

Oh my goodness, YES! Run, don't walk to your local big box store and purchase
an irradiation machine to sterilize the Egg Beaters.

Seriously though, if you have issues with Egg Beaters safety, call the 800
number on the package and ask them.

Ellen

Far as I can tell, someone wrote:
>Are 'Eggbeaters' as dangerous as real eggs,

Dangerous? In my lifetime of 52 years, I guess I've eaten on average 4
eggs per week. This does not include baked goods.

My gran, from England, made them "soft-boiled" for us as kids. Runny
yoke. I cook them for myself "sunny side up". Runny yoke. That's how
I like 'em.

4eggs x 52weeks x 52 years = 10,800+ eggs.

I've never gotten sick one time from them.

So how are they dangerous?

Perhaps you should try cooking them?

According to the National Library of Medicine, there are about 20 deaths
each year in the US from salmonella.

According to Carl A Mealie, MD, Medical Director of Emergency Care
Institute,, Chief of Clinical Operations, Department of Emergency
Medicine, Long Island Jewish Medical Center, Assistant Professor,
Department of Emergency Medicine, Albert Einstein College of Medicine,
there are almost 100 deaths per year attributed to wasp stings.

Stay indoors and eat eggs. You'll live longer.

In article >,
(SportKite1) wrote:

> >From: "Charles S"
>
> >Are 'Eggbeaters' as dangerous as real eggs, regarding the bacteria ?
> >thanks to any who reply.
> >
>
> Oh my goodness, YES! Run, don't walk to your local big box store and purchase
> an irradiation machine to sterilize the Egg Beaters.
>
> Seriously though, if you have issues with Egg Beaters safety, call the 800
> number on the package and ask them.
>
> Ellen
>
>

I doubt that there are any problems. ;-)
If you read the egg beaters label, it says that they are pastuerized.

That should make them at least as safe as milk?

K.

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Charles S wrote:
>
> Are 'Eggbeaters' as dangerous as real eggs, regarding the bacteria ?
> thanks to any who reply.



No, they are pasteurized.

gloria p

"Petey the Wonder Dog" > wrote in message
...
> Far as I can tell, someone wrote:
> >Are 'Eggbeaters' as dangerous as real eggs,
>
> Dangerous? In my lifetime of 52 years, I guess I've eaten on average 4
> eggs per week. This does not include baked goods.
>
> My gran, from England, made them "soft-boiled" for us as kids. Runny
> yoke. I cook them for myself "sunny side up". Runny yoke. That's how
> I like 'em.
>
> 4eggs x 52weeks x 52 years = 10,800+ eggs.
>
> I've never gotten sick one time from them.
>
> So how are they dangerous?
>
> Perhaps you should try cooking them?
>
> According to the National Library of Medicine, there are about 20 deaths
> each year in the US from salmonella.
>
> According to Carl A Mealie, MD, Medical Director of Emergency Care
> Institute,, Chief of Clinical Operations, Department of Emergency
> Medicine, Long Island Jewish Medical Center, Assistant Professor,
> Department of Emergency Medicine, Albert Einstein College of Medicine,
> there are almost 100 deaths per year attributed to wasp stings.
>
> Stay indoors and eat eggs. You'll live longer.

I never thought about "how many eggs have I eaten?" but it's a big number.
I have a breakfast egg, of course, and omelettes, devilled eggs, scramblers,
mayonnaise, (lethal raw eggs there), say a dozen a week. 600 or so a year.
Lotta eggs. I've never thought about them being dangerous, either from the
cholesterol or the bacteria point of view. I was brought up to believe that
eggs are good for you and in fact one of the first cookery books we bought
after we got married, forty years ago, is called "cooking with eggs" and
starts off by saying "We all know that eggs are good for us" Strange the
things people are afraid of, snakes, alligators, eggs, when the really big
killers, at least in the US, are things like tobacco use, (and other drugs
of course), obesity, road accidents. Egg Beaters, however, are probably bad
for your psyche.

In article >,
Petey the Wonder Dog > wrote:

> I've never gotten sick one time from them.
>
> So how are they dangerous?
>
> Perhaps you should try cooking them?

> According to the National Library of Medicine, there are about 20 deaths
> each year in the US from salmonella.
>
> According to Carl A Mealie, MD, Medical Director of Emergency Care
> Institute,, Chief of Clinical Operations, Department of Emergency
> Medicine, Long Island Jewish Medical Center, Assistant Professor,
> Department of Emergency Medicine, Albert Einstein College of Medicine,
> there are almost 100 deaths per year attributed to wasp stings.

There are deaths, but there also are sicknesses. According to the CDC,
90% of food-borne illnesses go unreported; people often attribute their
symptoms to a so-called 24-hour flu.

Also according to the CDC,
"In affected parts of the United States,* we estimate that one in 50
average consumers could be exposed to a contaminated egg each year. If
that egg is thoroughly cooked, the Salmonella organisms will be
destroyed and will not make the person sick. Many dishes made in
restaurants or commercial or institutional kitchens, however, are made
from pooled eggs. If 500 eggs are pooled, one batch in 20 will be
contaminated and everyone who eats eggs from that batch is at risk. A
healthy person's risk for infection by Salmonella enteritidis is low,
even in the northeastern United States, if individually prepared eggs
are properly cooked, or foods are made from pasteurized eggs."

* "Although most infected hens have been found in the northeastern
United States, the infection also occurs in hens in other areas of the
country. In the Northeast, approximately one in 10,000 eggs may be
internally contaminated. In other parts of the United States,
contaminated eggs appear less common. Only a small number of hens seem
to be infected at any given time, and an infected hen can lay many
normal eggs while only occasionally laying an egg contaminated with the
Salmonella bacterium."

It's not simply a matter of cooking them, but of PROPERLY cooking them:
"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 held in the temperature range of 40 to 140 for more
than 2 hours."

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Scott wrote:

> In article >,
> Petey the Wonder Dog > wrote:
>=20
>=20
>>I've never gotten sick one time from them.=20
>>
>>So how are they dangerous?
>>
>>Perhaps you should try cooking them?
>=20
>=20
>>According to the National Library of Medicine, there are about 20 death=
s
>>each year in the US from salmonella. =20
>>
>>According to Carl A Mealie, MD, Medical Director of Emergency Care
>>Institute,, Chief of Clinical Operations, Department of Emergency
>>Medicine, Long Island Jewish Medical Center, Assistant Professor,
>>Department of Emergency Medicine, Albert Einstein College of Medicine,
>>there are almost 100 deaths per year attributed to wasp stings.
>=20
>=20
> There are deaths, but there also are sicknesses. According to the CDC, =

> 90% of food-borne illnesses go unreported; people often attribute their=
=20
> symptoms to a so-called 24-hour flu.
>=20
> Also according to the CDC,=20
> "In affected parts of the United States,* we estimate that one in 50=20
> average consumers could be exposed to a contaminated egg each year. If =

> that egg is thoroughly cooked, the Salmonella organisms will be=20
> destroyed and will not make the person sick.

The premise here is flawed. It assumes that anything less than 100%=20
mortality of salmonella is still hazardous. The reason we have immune=20
systems is to deal with bacteria that are trying to invade us. It's=20
going on all the time and we're fighting it all the time. *All* the=20
bacteria don't need to be dead, just enough of them. The very young,=20
the elderly and the immune-compromised are at greater risk than the=20
general population, but even they can handle *some* contamination.

> Many dishes made in
> restaurants or commercial or institutional kitchens, however, are made =

> from pooled eggs. If 500 eggs are pooled, one batch in 20 will be=20
> contaminated and everyone who eats eggs from that batch is at risk.

Pooled eggs in restaurants are, by definition, scrambled. If the eggs=20
are heated to more than 140=B0F, the salmonella is dead. At that=20
temperature, the eggs are still liquid. They don't solidify until 160=B0 =

or more, depending on what else has been added to the eggs.

> A=20
> healthy person's risk for infection by Salmonella enteritidis is low,=20
> even in the northeastern United States, if individually prepared eggs=20
> are properly cooked, or foods are made from pasteurized eggs."

Cooking eggs to a soft scramble *is* pasteurizing them.

> * "Although most infected hens have been found in the northeastern=20
> United States, the infection also occurs in hens in other areas of the =

> country. In the Northeast, approximately one in 10,000 eggs may be=20
> internally contaminated. In other parts of the United States,=20
> contaminated eggs appear less common. Only a small number of hens seem =

> to be infected at any given time, and an infected hen can lay many=20
> normal eggs while only occasionally laying an egg contaminated with the=
=20
> Salmonella bacterium."
>=20
> It's not simply a matter of cooking them, but of PROPERLY cooking them:=
=20
> "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=20
> cooked egg. Undercooked egg whites and yolks have been associated with =

> outbreaks of Salmonella enteritidis infections. Both should be consumed=
=20
> promptly and not be held in the temperature range of 40 to 140 for more=
=20
> than 2 hours."

This last sentence is puzzling. The rule of thumb for food service is=20
to minimize the time that food is between 40=B0 and 140=B0. It's illegal =

in most jurisdictions to have food between those indices for 2 hours.=20
I assume they can't be talking about raw eggs because they can be=20
stored at room temp for weeks. Not too clear.

Pastorio

"Charles S" > wrote in message
nk.net...
> Are 'Eggbeaters' as dangerous as real eggs, regarding the bacteria ?
> thanks to any who reply.

Nope, but let's face it - "real eggs" aren't all that dangerous,
either. I can count the number of bacterial problems I've
encountered when dealing with "real eggs" on the thumbs of
one foot. Yes, taking precautions is sensible - but let's not
worry ourselves overly much about this sort of thing, OK?

Bob M.

"Bob Myers" > wrote in message
...
>
> "Charles S" > wrote in message
> nk.net...
> > Are 'Eggbeaters' as dangerous as real eggs, regarding the bacteria ?
> > thanks to any who reply.
>
> Nope, but let's face it - "real eggs" aren't all that dangerous,
> either. I can count the number of bacterial problems I've
> encountered when dealing with "real eggs" on the thumbs of
> one foot. Yes, taking precautions is sensible - but let's not
> worry ourselves overly much about this sort of thing, OK?
>
> Bob M.
>
>
>

Exactly. Many people do not have an accurate view of relative risks. They
will obsess over bacteria in eggs and then blithely do vastly more risky
things such as using a cell phone while driving or riding a bike without a
helmet.


--
Peter Aitken

Remove the crap from my email address before using.

Far as I can tell, someone wrote:
>The rule of thumb for food service is
>to minimize the time that food is between 40° and 140°. It's illegal
>in most jurisdictions to have food between those indices for 2 hours.
>I assume they can't be talking about raw eggs because they can be
>stored at room temp for weeks. Not too clear.

What's always been clear to me is that government types who inspect
restaurants don't know squat about anything toher than that they were
taught how to test according to the standards set.

Regulation makers arfolks who have enough regulations, but need to keep
their jobs, so they keep testing stuff, and keep on making regulations.

When I took the Safe-Serv course (I own a restaurant) the instructior
was so passionate about Salmonella, you might have thought the Bubonic
Plague was upon us.

In New Jersey, the regulators out-lawed eggs with runny yolks. (This was
about fifteen years ago.) Of course their was an out-cry, with the then
governor, Jim Florio going to a famous spot (The Reo Diner in
Woodbridge) ordering and getting sunny side-up eggs.

He didn't die by the way.

Petey the Wonder Dog wrote:

> Far as I can tell, someone wrote:
>=20
>>The rule of thumb for food service is=20
>>to minimize the time that food is between 40=B0 and 140=B0. It's illega=
l=20
>>in most jurisdictions to have food between those indices for 2 hours.=20
>>I assume they can't be talking about raw eggs because they can be=20
>>stored at room temp for weeks. Not too clear.
>=20
>=20
> What's always been clear to me is that government types who inspect
> restaurants don't know squat about anything other than that they were
> taught how to test according to the standards set.

I had one tell me that *no* foods could be kept between 40=B0 and 140=B0 =

including bread. I said we were going to keep *all* our baked goods in=20
that temp range and that if he wanted to write me up about it, go=20
ahead. I'd make sure his superiors all the way to the state capital=20
would hear about the conscientiousness of this new guy out here making=20
the world safe for eaters and drinkers everywhere. Fourth day on the job.=


Never saw him again...

> Regulation makers are folks who have enough regulations, but need to ke=
ep
> their jobs, so they keep testing stuff, and keep on making regulations.=

>=20
> When I took the Safe-Serv course (I own a restaurant) the instructior
> was so passionate about Salmonella, you might have thought the Bubonic
> Plague was upon us.

We had a Sanitarian (what they call inspectors nowadays) come to one=20
of my restaurants in a resort where we baked 400 potatoes a day and=20
tell us that we had to refrigerate baked potatoes because of the=20
hazard of botulism. I suggested he go read a microbiology book and try=20
again. For some reason he became upset with me.

> In New Jersey, the regulators out-lawed eggs with runny yolks. (This wa=
s
> about fifteen years ago.) Of course their was an out-cry, with the then=

> governor, Jim Florio going to a famous spot (The Reo Diner in
> Woodbridge) ordering and getting sunny side-up eggs.
>=20
> He didn't die by the way.

And Florio recognized how silly the law was. The story went around=20
that he created the Egg Inspection Organization to deal with it.=20
Appointed a Mr. McDonald to run it and gave him the title of Egg=20
Inspector. His business card read "McDonald, E.I. E.I.O."

That whole business went away quickly.

Pastorio