As of Friday, the number of eggs recalled in the latest salmonella-in-eggs debacle reached half a billion. The FDA considers this "one of the largest shell egg recalls in recent history."Thoroughly cooking eggs kills salmonella, but it doesn't prevent infection via cross-contamination (or undercooking).
People with diabetes are more susceptible to infection from contaminated food. The USDA's Food Safety and Inspection Service (FSIS) explains:
- The diabetic's immune system may not readily recognize harmful bacteria. This delay in fighting off foreign invasion places a person with diabetes at increased risk for infection.
- Diabetes can damage cells that create stomach acid and nerves that help move the food through the intestinal tract. Stomach and intestines may hold on to food for a longer time, allowing harmful bacteria to grow.
- The diabetic's kidneys may not be functioning properly and may hold on to harmful bacteria, toxins, and other pathogens.
FSIS' brochure, Food Safety for People with Diabetes (pdf), goes into more depth about:
- Specific pathogens.
- Which foods are more likely to be contaminated (namely uncooked produce and animal products). Eggs are notorious carriers of Salmonella.
- How to handle food safetly.
- Cooking and storage guidelines.
- Wise choices when eating out.
The FDA is maintaining a page to update which brands have been recalled and how to determine if your eggs are part of the recall. (Check Plant Number and Julian Date.):FDA: Salmonella Enteritidis Outbreak in Eggs
