Re: Mayonnaise (safety issues for whole egg home pasteuization)
From: Robert Klute (robert_klute_removethis_at_hp.com)
Date: 10/25/04
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Date: Mon, 25 Oct 2004 21:52:58 GMT
On Mon, 25 Oct 2004 22:11:20 +0100, " Jill."
<news@REMOVETHISkintaline.co.uk> wrote:
>
>"Robert Klute" <robert_klute_removethis@hp.com> wrote in message
>
>> The FDA estimates the Salmonella contaminated eggs only make up 1 in
>> 20,000 eggs shipped in the US.
>
>Then why do you have localities who have a one percentage hit rate in their
>eggs as the OP started with
>If you have great producers - stop the crap and ship the good
>1 in 20,000 eggs is a very small risk indeed.
>Especially as the contamination will be tiny too
>Enjoy your eggs
I don't know where the original poster got his numbers from. However, 1
in 20,000 eggs represents about 2.7 million eggs annually. Since the
distribution of the contaminated eggs is not likely to evenly
distributed, a random sample that has a hit will either be small or have
multiple hits.
Even then it appears most major outbreaks are from pooled shell eggs.
That is, where the restaurant/hotel/caterer mixes large batches of
individual eggs instead of purchasing pasteurized bulk eggs.
I say apparently because the statistics are muddled by mixing results
from various years, by using overlapping ranges, etc. Here is a copy of
the Federal Register dealing with the USDA's proposals for preventing
introduciton of salmonella in eggs:
http://www.cfsan.fda.gov/~acrobat/fr04922b.pdf
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