Steven Cohen (202) 720-9113
Susan Conley (202) 720-7943

Keep Your Loved Ones "Egg-stra" Safe for Valentine's Day

WASHINGTON, Feb. 4, 2003--Although the National Restaurant Association reports that almost one-third of Americans dine out on Valentine's Day, the majority are cooking dinner at home. With the emphasis on decadent desserts for sweethearts, many will prepare such egg-rich dishes as crème brûlée, molten chocolate cakes or chocolate mousse for their Valentines.

However, there’s nothing loving about giving someone a foodborne illness. Egg desserts need safe handling and cooking to ensure that Salmonella bacteria don't interfere with a romantic Valentine dinner.

Recent data from the Centers for Disease Control and Prevention indicate that illnesses linked to Salmonella enteritidis declined for more than a decade and remained steady since 1999. Additionally, CDC reports that when a food source is identified in a Salmonella outbreak, undercooked and raw shell eggs are the most common culprits.

"The overall reduction in illnesses demonstrate that we are on the right track," said Dr. Elsa Murano, USDA under secretary for food safety. "However, extensive food safety education and outreach to consumers continues to play a vital role in further reducing foodborne illnesses."

Researchers say that, if present, the Salmonella is usually in the yolk or "yellow" of the egg. However, they can't rule out the possibility of bacteria being in egg whites. "For this reason, we advise consumers against eating raw or undercooked egg yolks and whites, or products containing raw or undercooked eggs," said Bessie Berry, manager of USDA’s Meat and Poultry Hotline.

The Hotline educates consumers about egg safety through its toll-free telephone service and food safety publications. "The first rule we teach consumers is that if an egg is cooked to a safe temperature, the Salmonella organisms will be destroyed and will not make a person sick," Berry added.

However, desserts such as crème brûlée, molten chocolate cakes, Key lime or chocolate silk pie, tira misu and chocolate mousse are typically made with raw eggs or egg whites which are not cooked or are undercooked. To ensure that these desserts will be safe if made with fresh shell eggs, the eggs must reach a safe temperature. The eggs can be heated with a liquid ingredient in the recipe. Make sure the mixture doesn’t exceed 160 °F lest the results be "scrambled eggs."

Here are some safe handling tips for safe desserts made with eggs.

• Only buy clean, refrigerated eggs with uncracked shells.

• Wash hands, utensils, equipment and work areas with hot, soapy water before and after contact with eggs. Don't keep eggs out of the refrigerator more than two hours.

• Egg mixtures are safe if they reach 160 °F. Heat gently and use a food thermometer to measure the temperature.

• When preparing a recipe that contains raw eggs that won’t be cooked, such as chocolate mousse, truffles and chocolate silk or Key lime pies, make it safe by heating the eggs in a liquid or melted ingredient from the recipe, such as lime juice or chocolate. Warm over low heat, stirring constantly, until the mixture reaches 160 °F. Then combine it with the other ingredients and complete the recipe.

• Baked egg-rich desserts such as custard pies, crème brûlée or molten chocolate cakes should reach     160 °F in the center when measured with a food thermometer.

• Meringue that tops a pie should be safe if baked at 350 °F for about 15 minutes.

• Chiffon pies and fruit whips made with raw, beaten, uncooked egg whites may not be safe. To reduce the risk, substitute pasteurized dried egg whites, whipped cream or a whipped topping.

• Desserts will be safe without cooking if made with in-shell pasteurized eggs (available in some parts of the country), egg products or dried egg whites because they are pasteurized at the plant. Although pasteurized, for optimal safety, it is best to start with a cooked base, especially if serving high-risk persons, such as the elderly, young children and individuals with compromised immune systems. It is not possible to pasteurize eggs in the home.

• Dry meringue shells and divinity candy are safe.

• Avoid icing recipes using uncooked eggs or egg whites. However, "7-minute frosting," made by combining hot sugar syrup with beaten egg whites, is safe.

For more information on shell eggs, visit www.fsis.usda.gov/OA/pubs/shelleggs.htm.

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For more information in English and Spanish, call the USDA Meat and Poultry Hotline at 1-800-535-4555; TTY:1-800-256-7072. The Hotline’s hours are Monday through Friday, from 10 a.m. to 4 p.m., Eastern Time, year-round. An extensive selection of timely food safety messages is also available at the same number 24 hours a day. Information can also be accessed on the FSIS Web site at www.fsis.usda.gov. E-mail inquiries may be directed to MPHotline.fsis@usda.gov.

For Further Information, Contact:
FSIS Congressional and Public Affairs Staff
Phone: (202) 720-9113
Fax: (202) 690-0460

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