Newsgroup: it.salute.alimentazione
Titolo: Uova e salmonella

Ho letto che negli USA si consiglia di non mangiare mai uova crude, per via
di un'epidemia di salmonella di un ceppo particolarmente resistente (se ho
capito bene).
Da noi c'è da preoccuparsi e rinunciare per questo alle uova crude, ogni
tanto? Penserei di no, ma se qualcuno ne sa di più...
-- 
Enrico C 
"To sustain weight loss in adulthood: Participate in at least 60 to 90
minutes of daily moderate-intensity physical activity while not exceeding
caloric intake requirements."
(
http://www.health.gov/dietaryguidelines/dga2005/recommendations.htm
)

Penso sia sufficente lavare accuratamente il guscio.

 Penso sia sufficente lavare accuratamente il guscio.
E' proprio cio' che non si deve mai fare. 

 tanto? Penserei di no, ma se qualcuno ne sa di più...
Se sono fresche, non c'e' problema. 

 on it.salute.alimentazione :

Se le si vuol lavare, va fatto immediatamente prima di usarle, a quanto ne 
so...
non si deve invece lavarle quando le si compra e poi metterle in frigo


 on it.salute.alimentazione :

Dunque la salmonella "yankee" non è arrivata in Italia, giusto?... :)


Dunque la salmonella "yankee" non è arrivata in Italia, giusto?... :)
Giusto? ma sai se ci sono i controlli?
Da"Report" di qualche tempo fa, "milioni di polli allevati controlli
pochissimi". Quindi niente controlli, niente salmonella .. come ai
tempi della mucca pazza, no controlli no problem  ufficialmente. 
Tanto se uno ha problemi, come fa a dimostrare che li ha presi da
uova, maionese, vitello tonnato, carbonara che ha mangiato?
E già i controlli li fanno nei paesi civili eh eh.

 on
it.salute.alimentazione :

Beh, ma negli USA ci sono state conseguenze gravi per questo nuovo ceppo,
anche morti se non sbaglio...
-- 
Enrico C 

> Beh, ma negli USA ci sono state conseguenze gravi per questo nuovo ceppo,
Fermo restando che non mi pare che il discorso riguardi l'Italia, almeno
per quanto ne so, ecco le avvertenze che vengono date negli USA:
 
 Frequently Asked Questions About Salmonella Enteritidis (Egg Salmonella)
Salmonella Enteritidis Infection
Egg-associated salmonellosis is an important public health problem in the
United States and several European countries. A bacterium, Salmonella
enteritidis, can be inside perfectly normal-appearing eggs, and if the eggs
are eaten raw or undercooked, the bacterium can cause illness. During the
1980s, illness related to contaminated eggs occurred most frequently in the
northeastern United States, but now illness caused by S. enteritidis is
increasing in other parts of the country as well. Consumers should be aware
of the disease and learn how to minimize the chances of becoming ill.
A person infected with the Salmonella enteritidis bacterium usually has
fever, abdominal cramps, and diarrhea beginning 12 to 72 hours after
consuming a contaminated food or beverage. The illness usually lasts 4 to 7
days, and most persons recover without antibiotic treatment. However, the
diarrhea can be severe, and the person may be ill enough to require
hospitalization.
The elderly, infants, and those with impaired immune systems may have a
more severe illness. In these patients, the infection may spread from the
intestines to the blood stream, and then to other body sites and can cause
death unless the person is treated promptly with antibiotics.
How eggs become contaminated
Unlike eggborne salmonellosis of past decades, the current epidemic is due
to intact and disinfected grade A eggs. Salmonella enteritidis silently
infects the ovaries of healthy appearing hens and contaminates the eggs
before the shells are formed.
Most types of Salmonella live in the intestinal tracts of animals and birds
and are transmitted to humans by contaminated foods of animal origin.
Stringent procedures for cleaning and inspecting eggs were implemented in
the 1970s and have made salmonellosis caused by external fecal
contamination of egg shells extremely rare. However, unlike eggborne
salmonellosis of past decades, the current epidemic is due to intact and
disinfected grade A eggs. The reason for this is that Salmonella
enteritidis silently infects the ovaries of healthy appearing hens and
contaminates the eggs before the shells are formed.
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.
Who can be infected?
The elderly, infants, and persons with impaired immune systems are at
increased risk for serious illness.
Healthy adults and children are at risk for egg-associated salmonellosis,
but the elderly, infants, and persons with impaired immune systems are at
increased risk for serious illness. In these persons, a relatively small
number of Salmonella bacteria can cause severe illness. Most of the deaths
caused by Salmonella enteritidis have occurred among the elderly in nursing
homes. Egg-containing dishes prepared for any of these high-risk persons in
hospitals, in nursing homes, in restaurants, or at home should be
thoroughly cooked and served promptly.
What is the risk?
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.
What you can do to reduce risk
Eggs, like meat, poultry, milk, and other foods, are safe when handled
properly. Shell eggs are safest when stored in the refrigerator,
individually and thoroughly cooked, and promptly consumed. The larger the
number of Salmonella present in the egg, the more likely it is to cause
illness. Keeping eggs adequately refrigerated prevents any Salmonella
present in the eggs from growing to higher numbers, so eggs should be held
refrigerated until they are needed. 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.
Reducing the risk of Salmonella enteritidis infection
    * Keep eggs refrigerated.
    * Discard cracked or dirty eggs.
    * Wash hands and cooking utensils with soap and water after contact
with raw eggs.
    * Eat eggs promptly after cooking. Do not keep eggs warm for more than
2hours.
    * Refrigerate unused or leftover egg- containing foods.
    * Avoid eating raw eggs (as in homemade ice cream or eggnog).
Commercially manufactured ice cream and eggnog are made with pasteurized
eggs and have not been linked with Salmonella enteritidis infections.
    * Avoid restaurant dishes made with raw or undercooked, unpasteurized
eggs. Restaurants should use pasteurized eggs in any recipe (such as
Hollandaise sauce or caesar salad dressing) that calls for pooling of raw
eggs.
What else is being done?
Government agencies and the egg industry have taken steps to reduce
Salmonella enteritidis outbreaks. These steps include the difficult task of
identifying and removing infected flocks from the egg supply and increasing
quality assurance and sanitation measures.
The Centers for Disease Control has advised state health departments,
hospitals, and nursing homes of specific measures to reduce Salmonella
enteritidis infection. Some states now require refrigeration of eggs from
the producer to the consumer. The U.S. Department of Agriculture is testing
the breeder flocks that produce egg-laying chickens to ensure that they are
free of Salmonella enteritidis. Eggs from known infected commercial flocks
will be pasteurized instead of being sold as grade A shell eggs. The U.S.
Food and Drug Administration has issued guidelines for handling eggs in
retail food establishments and will be monitoring infection in laying hens.
Research by these agencies and the egg industry is addressing the many
unanswered questions about Salmonella enteritidis, the infections in hens,
and contaminated eggs. Informed consumers, food-service establishments, and
public and private organizations are working together to reduce, and
eventually eliminate, disease caused by this infectious organism.
Centers for Disease Control and Prevention. National Center for Infectious
Diseases. Division of Bacterial and Mycotic Diseases 
http://doityourself.com/diet/eggsalmonella.htm