Davidson's Safest Choice® Pasteurized Shell Eggs FAQs
In what sizes do you offer Davidson's Safest Choice® pasteurized shell eggs for food service?
In foodservice, you can buy our regular pasteurized eggs as Medium, Large or Extra Large in 15 dozen cases packed loose in foodservice flats. Cage free pasteurized shell eggs are sold in the same format but currently only available in large.
How common is Salmonella foodborne illness?
The CDC estimates 1,027,561 cases of Salmonella per year. Among bacteria, Salmonella is the top cause of foodborne illness.
How many eggs have Salmonella?
According the USDA, 2.3 million shell eggs are contaminated with Salmonella enteritidis every year.
What proportion of the population is especially vulnerable to foodborne illness?
Up to 2 in 5 Americans is especially susceptible to foodborne illness. So, if you have 50 patrons in your dining room, odds are that 10 of them are highly susceptible to foodborne illness. (Foodborne Pathogens and Disease, Vol. 8, No. 9, 2011)
Where do most foodborne illness outbreaks start?
About 7 in 10 foodborne illness outbreaks originate in foodservice operations according to the Journal of Food Protection (2010).
What factors contribute most to foodborne illness in foodservice and retail establishments?
The FDA 2009 Food Code identifies five major risk factors that contribute to foodborne illness:
- Food from unsafe sources
- Poor personal hygiene
- Inadequate cooking
- Improper holding/time and temperature
- Contaminated equipment/not protected from contamination.
How often does cross contamination occur in foodservice operations?
- According to a North Carolina State University video study, one cross contamination event occurs every hour per food handler.
- In hospital, nursing home, and restaurant foodservice operations, 31% to 63% of checkpoints failed. (FDA 2009)
Yes, a Cambridge University Press article (1994) indicates that Salmonella bacteria can persist on surfaces as far as 16 inches away for 24 hours after cracking an egg.
What advice does the CDC offer to restaurants to reduce the spread of germs linked to eggs?
“Restaurants that serve eggs should review their preparation practices and consider changes to reduce the risk for spreading germs. Specifically, these restaurants should…consider using pasteurized eggs.” (CDC, 2012)
What time of the year are cases of Salmonella most prevalent?
Summer. Salmonella cases are 4 times higher in August than in February, according to the 10-state FoodNet 2011 Surveillance Report.