Put Risk Into Perspective!

Each year:

• Over 2,000,000 people are injured on stairs
• 273,000 people are injured from bathroom objects and fixtures
• 178,000 people are injured from using ladders and stools
• 168,000 people are injured by glass doors and windows
• 118,000 people had some food borne illness due to egg related Salmonellosis in 2001

Know the facts:

• It is estimated that only 1 in 20,000 eggs contains Salmonella Enteritidis (SE), a bacteria
  that can cause food borne illness
• The average egg consumer would encounter a SE contaminated egg once every 79
  years.
• Proper handling and cooking of a SE contaminated egg destroys all Salmonella bacteria
  and presents no health risk.
• The Centers for Disease Control and Prevention estimate that 76,000,000 people are
  affected with food borne illness each year (Over 99.8% of all illnesses are not egg related)

4 Easy steps to eliminate your risk of food borne illness from eggs:

1. Wash hands before and after handling raw eggs.
2. Separate raw eggs from other foods, especially foods that will not be further cooked.
3. Store eggs in the carton in the coldest part of the refrigerator
4. Cook eggs and egg dishes thoroughly; Egg Whites should be firm and yolks should be
   thickening. Recipes containing eggs should be cooked to a temperature of 160°F.