Novi recepti

FDA nije bila u redu s sojom: Evo što trebate znati

FDA nije bila u redu s sojom: Evo što trebate znati

Uprava za hranu i lijekove upravo je objavila saopćenje u kojem priznaje da su, pa ... pogriješili. "Predlažemo pravilo za opoziv zdravstvene tvrdnje", rekla je Susan Mayne, direktorica FDA Centra za sigurnost hrane i primijenjenu prehranu. izdanje. "Po prvi put smo smatrali da je to potrebno", objasnila je, otkrivajući da nikada do sada nisu povukli ovakvu tvrdnju.

Prethodna tvrdnja je glasila da je soja, popularan protein biljnog porijekla i gradivni materijal tofua, smanjuje rizik od srčanih oboljenja kod onih koji ga jedu. Proizvodi na bazi soje bili su slobodni da istaknuti ovu tvrdnju na svom pakiranju, tvrdeći da njihova hrana ili piće mogu umanjiti rizik od srčanih oboljenja. Slične zdravstvene tvrdnje uobičajene su ne samo za proizvode od soje, već i za drugu hranu.

"Od 1990. godine FDA je odgovorna za procjenu zdravstvenih tvrdnji o pakiranoj hrani kako bi se osiguralo da su ukorijenjene u jakoj nauci", izjavila je Mayne. “Do danas smo odobrili 12 takvih zdravstvenih tvrdnji, poput učinka kalcija i vitamin D pomaže u smanjenju rizika od osteoporoze ili određeno voće i povrće za smanjenje rizika od raka. ”

Ova tvrdnja je, međutim, možda promašila oznaku. Očigledno, kao Američko udruženje za srce istaknuto 2008, dok je soja radi imaju izravnu vezu s kolesterolom, malo je teško reći da se ta povezanost proteže i na smanjenje rizika od srčanih bolesti.

The Weston A. Price Foundation, neprofitna organizacija koja promovira prehranu, pozvala je 2016. FDA-u zbog iste tvrdnje, savjetujući da agencija preispita tu tvrdnju u svjetlu novijih istraživanja.

Nakon što je ovo istraživanje pomno razmotreno, u priopćenju se priznaje: "Naš pregled tih dokaza doveo nas je do zaključka da odnos između proteina soje i srčanih bolesti ne zadovoljava stroge standarde za zdravstvenu tvrdnju odobrenu od FDA." Soja nije napravila rez, a FDA se više ne osjeća ugodno s kompanijama koje hvale potencijalnom koristi na ambalaži.

Naravno, ovo ne znači da soja povećava rizik od srčanih oboljenja - ili to soja je na bilo koji način loša za vas. Jednostavno nema jaku vezu sa zdravljem srca kako se ranije mislilo. I da je FDA, oduševljena zdravstvenim implikacijama proizvoda od soje, skočila samo jednu nogu predaleko u pretpostavkama svojih zdravstvenih tvrdnji.

Iako smo namučeni, soja vam neće jamčiti manji rizik, umjesto toga razmislite o konzumiranju jedne od ovih namirnica kako biste smanjili rizik od srčanih oboljenja.


Šta trebate znati o sigurnosti jaja

Svježa jaja, čak i ona s čistim, neispucanim ljuskama, mogu sadržavati bakterije tzv Salmonella koje mogu uzrokovati bolesti koje se prenose hranom, često nazivane „trovanje hranom“. FDA je donijela propise za sprječavanje kontaminacije jaja na farmi i tokom transporta i skladištenja, ali potrošači također igraju ključnu ulogu u sprječavanju bolesti povezanih s jajima. Zaštitite sebe i svoju obitelj slijedeći ove savjete za sigurno rukovanje prilikom kupovine, skladištenja, pripreme i serviranja jaja - ili hrane koja ih sadrži.

Šta je salmonela?

Salmonella, naziv grupe bakterija, čest je uzrok trovanja hranom u Sjedinjenim Državama. Većina ljudi zaražena je Salmonella razviti proljev, groznicu, grčeve u trbuhu i povraćanje 12 do 72 sata nakon infekcije. Simptomi obično traju 4 do 7 dana i većina ljudi se oporavi bez liječenja. Međutim, kod nekih ljudi proljev može biti toliko jak da ih je potrebno hospitalizirati. Kod ovih pacijenata, Salmonella infekcija se može proširiti iz crijeva u krvotok, a zatim i na druga tijela i uzrokovati smrt, osim ako se osoba ne liječi brzo antibioticima. Određeni ljudi su pod većim rizikom od teških bolesti, a uključuju djecu, starije odrasle osobe, trudnice i osobe s oslabljenim imunološkim sustavom (poput pacijenata s transplantacijom i pojedinaca s HIV/AIDS -om, rakom i dijabetesom).

FDA zahtijeva uništavanje svih kartona jaja od ljuske koja nisu tretirana Salmonella da biste nosili ovu izjavu o sigurnom rukovanju:

Upute za sigurno rukovanje
Da biste spriječili bakterijsku bolest: jaja držite u hladnjaku, kuhajte jaja dok žumance ne stegne, a hranu koja sadrži jaja temeljito skuhajte.

Jaja koja su tretirana da unište salmonelu-na primjer pasterizacijom u ljusci-ne moraju nositi upute za sigurno rukovanje, ali na oznaci će obično biti naznačeno da su tretirana.

Kupovina

Možete pomoći u očuvanju jaja sigurnim donošenjem mudrih odluka o kupovini u trgovini.

  • Kupujte jaja samo ako se prodaju iz frižidera ili hladnjaka.
  • Otvorite karton i provjerite jesu li jaja čista i ljuske nisu napukle.
  • Čuvajte odmah u čistom frižideru na temperaturi od 40 ° F ili nižoj. Za provjeru upotrijebite termometar u hladnjaku.
  • Čuvajte jaja u originalnom pakiranju i upotrijebite ih u roku od 3 sedmice za najbolji kvalitet.

Skladištenje

Pravilno skladištenje jaja može utjecati i na kvalitetu i na sigurnost.

  • Koristite tvrdo kuhana jaja (u ljusci ili oguljena) u roku od 1 sedmice nakon kuhanja.
  • Smrznuta jaja upotrijebite u roku od 1 godine. Jaja se ne smiju zamrzavati u ljusci. Da biste zamrznuli cijela jaja, istucite žumanjke i bjelanjke. Bjelanjke se mogu i same zamrznuti.
  • Ostatke kuhanih jaja spremite u hladnjak i upotrijebite u roku od 3 do 4 dana. Prilikom hlađenja velike količine ostataka vrućeg jaja, podijelite ga u nekoliko plitkih posuda kako bi se brzo ohladio.

Priprema

Operite ruke, pribor, opremu i radne površine vrućom vodom sa sapunom prije i nakon njihovog kontakta sa sirovim jajima i hranom koja sadrži sirova jaja.

  • Kuhajte jaja dok i žumance i bijelo ne budu čvrsti. Kajgana ne bi trebala biti tekuća.
  • Tepsije i druga jela koja sadrže jaja treba kuhati na 160 ° F. Da biste bili sigurni, upotrijebite termometar za hranu.
  • Za recepte koji zahtijevaju sirova ili nedovoljno kuhana jaja dok se jelo poslužuje - poput preljeva od Cezar salate i domaćeg sladoleda - upotrijebite bilo koja ljuska jaja koja su tretirana da unište Salmonella, pasterizacijom ili drugom odobrenom metodom, ili proizvodi od pasteriziranih jaja.

Serving

Slijedite ove smjernice za posluživanje jaja i jela od jaja.

  • Poslužite kuhana jaja (poput tvrdo kuhanih jaja i pečena jaja) i hranu koja sadrži jaja (kao što su quiches i sufle) odmah nakon kuhanja. Kuvana jaja i jela od jaja mogu se kasnije hladiti u frižideru, ali ih pre serviranja treba dobro zagrejati na 165 ° F.
  • Nikada ne ostavljajte kuhana jaja ili jela od jaja izvan hladnjaka duže od 2 sata ili duže od 1 sata ako su temperature iznad 90 ° F. Bakterije koje mogu uzrokovati bolest brzo rastu pri visokim temperaturama (između 40 ° F i 140 ° F) .
  • Za planiranje zabave, neka topla jela od jaja budu topla, a hladna jela od jaja hladna:
    • Jela od jaja držite u frižideru do vremena za posluživanje.
    • Služite male tanjire zagrijanih jela od jaja odjednom kako biste osigurali da hrana ostane na odgovarajućoj temperaturi. Dopunite po potrebi, ili barem svaka 2 sata.
    • Hladna jela od jaja držite na ledu ako će ostati vani duže od 2 sata.

    Transporting

    • Za piknike spremite kuhana jaja i jela od jaja u izoliranu hladnjaku s dovoljno leda ili smrznutih pakiranja gela da se ohlade. Hladnjak transportirajte u putničkom prostoru automobila, a ne u mnogo toplijem prtljažniku. Na izletištu ostavite hladnjak u hladu ako je moguće i držite poklopac zatvoren koliko god možete.
    • Za školu ili posao, pakirajte kuhana jaja s malim pakiranjem smrznutog gela ili kutijom smrznutog soka.

    O bolesti uzrokovanoj hranom

    Upoznajte simptome

    Konzumiranje opasnih bakterija iz hrane obično uzrokuje bolest unutar 1 do 3 dana nakon konzumiranja kontaminirane hrane. Međutim, bolest se može pojaviti i za 20 minuta ili do 6 tjedana kasnije. Iako će se većina ljudi u kratkom roku oporaviti od bolesti uzrokovane hranom, neki mogu razviti kronične, teške ili čak po život opasne zdravstvene probleme. Bolest uzrokovana hranom ponekad se može zamijeniti s drugim bolestima koje imaju slične simptome. Simptomi bolesti koje se prenose hranom mogu uključivati:

    • Povraćanje, proljev i bol u trbuhu
    • Simptomi slični gripu, poput groznice, glavobolje i bolova u tijelu

    Poduzmite akciju

    Ako mislite da vi ili član vaše porodice imate bolest uzrokovanu hranom, odmah se obratite svom ljekaru. Također, prijavite FDA -u sumnjivu bolest uzrokovanu hranom na jedan od ovih načina:

    • Obratite se koordinatoru za žalbe potrošača u vašem području.
    • Kontaktirajte MedWatch, FDA -ine sigurnosne informacije i program izvještavanja o neželjenim događajima:
      Telefonom: 1-800-FDA-1088
      Na mreži: Podnesite dobrovoljni izvještaj na http://www.fda.gov/medwatch

    Šta trebate znati o sigurnosti jaja

    Svježa jaja, čak i ona s čistim, neispucanim ljuskama, mogu sadržavati bakterije tzv Salmonella koje mogu uzrokovati bolesti koje se prenose hranom, često nazivane „trovanje hranom“. FDA je donijela propise za sprječavanje kontaminacije jaja na farmi i tokom transporta i skladištenja, ali potrošači također igraju ključnu ulogu u sprječavanju bolesti povezanih s jajima. Zaštitite sebe i svoju obitelj slijedeći ove savjete za sigurno rukovanje prilikom kupovine, skladištenja, pripreme i serviranja jaja - ili hrane koja ih sadrži.

    Šta je salmonela?

    Salmonella, naziv grupe bakterija, čest je uzrok trovanja hranom u Sjedinjenim Državama. Većina ljudi zaražena je Salmonella razviti proljev, groznicu, grčeve u trbuhu i povraćanje 12 do 72 sata nakon infekcije. Simptomi obično traju 4 do 7 dana i većina ljudi se oporavi bez liječenja. Međutim, kod nekih ljudi proljev može biti toliko jak da ih je potrebno hospitalizirati. Kod ovih pacijenata, Salmonella infekcija se može proširiti iz crijeva u krvotok, a zatim i na druga tijela i uzrokovati smrt, osim ako se osoba ne liječi brzo antibioticima. Određeni ljudi su pod većim rizikom od teških bolesti, a uključuju djecu, starije odrasle osobe, trudnice i osobe s oslabljenim imunološkim sustavom (poput pacijenata s transplantacijom i pojedinaca s HIV/AIDS -om, rakom i dijabetesom).

    FDA zahtijeva uništavanje svih kartona jaja od ljuske koja nisu tretirana Salmonella da biste nosili ovu izjavu o sigurnom rukovanju:

    Upute za sigurno rukovanje
    Da biste spriječili bakterijsku bolest: jaja držite u hladnjaku, kuhajte jaja dok žumance ne stegne, a hranu koja sadrži jaja temeljito skuhajte.

    Jaja koja su tretirana za uništavanje salmonele-na primjer pasterizacijom u ljusci-ne moraju nositi upute za sigurno rukovanje, ali na oznaci će obično biti naznačeno da su tretirana.

    Kupovina

    Možete pomoći u očuvanju jaja sigurnim donošenjem mudrih odluka o kupovini u trgovini.

    • Kupujte jaja samo ako se prodaju iz frižidera ili hladnjaka.
    • Otvorite karton i provjerite jesu li jaja čista i ljuske nisu napukle.
    • Čuvajte odmah u čistom frižideru na temperaturi od 40 ° F ili nižoj. Za provjeru upotrijebite termometar u hladnjaku.
    • Čuvajte jaja u originalnom pakiranju i upotrijebite ih u roku od 3 sedmice za najbolji kvalitet.

    Skladištenje

    Pravilno skladištenje jaja može utjecati i na kvalitetu i na sigurnost.

    • Koristite tvrdo kuhana jaja (u ljusci ili oguljena) u roku od jedne sedmice nakon kuhanja.
    • Smrznuta jaja upotrijebite u roku od 1 godine. Jaja se ne smiju zamrzavati u ljusci. Da biste zamrznuli cijela jaja, istucite žumanjke i bjelanjke. Bjelanjke se mogu i same zamrznuti.
    • Ostatke kuhanih jaja spremite u hladnjak i upotrijebite u roku od 3 do 4 dana. Prilikom hlađenja velike količine ostataka vrućeg jaja, podijelite ga u nekoliko plitkih posuda kako bi se brzo ohladio.

    Priprema

    Operite ruke, pribor, opremu i radne površine vrućom vodom sa sapunom prije i nakon njihovog kontakta sa sirovim jajima i hranom koja sadrži sirova jaja.

    • Kuhajte jaja dok i žumance i bijelo ne budu čvrsti. Kajgana ne bi trebala biti tekuća.
    • Tepsije i druga jela koja sadrže jaja treba kuhati na 160 ° F. Da biste bili sigurni, upotrijebite termometar za hranu.
    • Za recepte koji zahtijevaju sirova ili nedovoljno kuhana jaja dok se jelo poslužuje - poput preljeva od Cezar salate i domaćeg sladoleda - upotrijebite bilo koja ljuska jaja koja su tretirana da unište Salmonella, pasterizacijom ili drugom odobrenom metodom, ili proizvodi od pasteriziranih jaja.

    Serving

    Slijedite ove smjernice za posluživanje jaja i jela od jaja.

    • Poslužite kuhana jaja (poput tvrdo kuhanih jaja i pečena jaja) i hranu koja sadrži jaja (kao što su quiches i sufle) odmah nakon kuhanja. Kuvana jaja i jela od jaja mogu se kasnije hladiti u frižideru, ali ih pre serviranja treba dobro zagrejati na 165 ° F.
    • Nikada ne ostavljajte kuhana jaja ili jela od jaja izvan hladnjaka duže od 2 sata ili duže od 1 sata ako su temperature iznad 90 ° F. Bakterije koje mogu uzrokovati bolest brzo rastu pri visokim temperaturama (između 40 ° F i 140 ° F) .
    • Za planiranje zabave, neka topla jela od jaja budu topla, a hladna jela od jaja hladna:
      • Jela od jaja držite u frižideru do vremena za posluživanje.
      • Služite male tanjire zagrijanih jela od jaja odjednom kako biste osigurali da hrana ostane na odgovarajućoj temperaturi. Dopunite po potrebi, ili barem svaka 2 sata.
      • Hladna jela od jaja držite na ledu ako će ostati vani duže od 2 sata.

      Transporting

      • Za piknike spremite kuhana jaja i jela od jaja u izoliranu hladnjaku s dovoljno leda ili smrznutih pakiranja gela da se ohlade. Hladnjak transportirajte u putničkom prostoru automobila, a ne u mnogo toplijem prtljažniku. Na izletištu ostavite hladnjak u hladu ako je moguće i držite poklopac zatvoren koliko god možete.
      • Za školu ili posao, pakirajte kuhana jaja s malim pakiranjem smrznutog gela ili kutijom smrznutog soka.

      O bolesti uzrokovanoj hranom

      Upoznajte simptome

      Konzumiranje opasnih bakterija iz hrane obično uzrokuje bolest unutar 1 do 3 dana nakon konzumiranja kontaminirane hrane. Međutim, bolest se može pojaviti i za 20 minuta ili do 6 tjedana kasnije. Iako će se većina ljudi u kratkom roku oporaviti od bolesti uzrokovane hranom, neki mogu razviti kronične, teške ili čak po život opasne zdravstvene probleme. Bolest uzrokovana hranom ponekad se može zamijeniti s drugim bolestima koje imaju slične simptome. Simptomi bolesti koje se prenose hranom mogu uključivati:

      • Povraćanje, proljev i bol u trbuhu
      • Simptomi slični gripu, poput groznice, glavobolje i bolova u tijelu

      Poduzmite akciju

      Ako mislite da vi ili član vaše porodice imate bolest uzrokovanu hranom, odmah se obratite svom ljekaru. Također, prijavite FDA -u sumnjivu bolest uzrokovanu hranom na jedan od ovih načina:

      • Obratite se koordinatoru za žalbe potrošača u vašem području.
      • Kontaktirajte MedWatch, FDA -ine sigurnosne informacije i program izvještavanja o neželjenim događajima:
        Telefonom: 1-800-FDA-1088
        Na mreži: Podnesite dobrovoljni izvještaj na http://www.fda.gov/medwatch

      Šta trebate znati o sigurnosti jaja

      Svježa jaja, čak i ona s čistim, neispucanim ljuskama, mogu sadržavati bakterije tzv Salmonella koje mogu uzrokovati bolesti koje se prenose hranom, često nazivane „trovanje hranom“. FDA je donijela propise za sprječavanje kontaminacije jaja na farmi i tijekom otpreme i skladištenja, ali potrošači također igraju ključnu ulogu u sprječavanju bolesti povezanih s jajima. Zaštitite sebe i svoju obitelj slijedeći ove savjete za sigurno rukovanje prilikom kupovine, skladištenja, pripreme i serviranja jaja - ili hrane koja ih sadrži.

      Šta je salmonela?

      Salmonella, naziv grupe bakterija, čest je uzrok trovanja hranom u Sjedinjenim Državama. Većina ljudi zaražena je Salmonella razviti proljev, groznicu, grčeve u trbuhu i povraćanje 12 do 72 sata nakon infekcije. Simptomi obično traju 4 do 7 dana i većina ljudi se oporavi bez liječenja. Međutim, kod nekih ljudi proljev može biti toliko jak da ih je potrebno hospitalizirati. Kod ovih pacijenata, Salmonella infekcija se može proširiti iz crijeva u krvotok, a zatim i na druga tijela i uzrokovati smrt, osim ako se osoba ne liječi brzo antibioticima. Određeni ljudi su pod većim rizikom od teških bolesti, a uključuju djecu, starije odrasle osobe, trudnice i osobe s oslabljenim imunološkim sustavom (poput pacijenata s transplantacijom i pojedinaca s HIV/AIDS -om, rakom i dijabetesom).

      FDA zahtijeva uništavanje svih kutija jaja ljuske koja nisu tretirana Salmonella da biste nosili ovu izjavu o sigurnom rukovanju:

      Upute za sigurno rukovanje
      Da biste spriječili bakterijsku bolest: jaja držite u hladnjaku, kuhajte jaja dok žumance ne stegne, a hranu koja sadrži jaja temeljito skuhajte.

      Jaja koja su tretirana za uništavanje salmonele-na primjer pasterizacijom u ljusci-ne moraju nositi upute za sigurno rukovanje, ali na oznaci će obično biti naznačeno da su tretirana.

      Kupovina

      Možete pomoći u očuvanju jaja sigurnim donošenjem mudrih odluka o kupovini u trgovini.

      • Kupujte jaja samo ako se prodaju iz frižidera ili hladnjaka.
      • Otvorite karton i provjerite jesu li jaja čista i ljuske nisu napukle.
      • Čuvajte odmah u čistom frižideru na temperaturi od 40 ° F ili nižoj. Za provjeru upotrijebite termometar u hladnjaku.
      • Čuvajte jaja u originalnom pakiranju i upotrijebite ih u roku od 3 sedmice za najbolji kvalitet.

      Skladištenje

      Pravilno skladištenje jaja može utjecati i na kvalitetu i na sigurnost.

      • Koristite tvrdo kuhana jaja (u ljusci ili oguljena) u roku od 1 sedmice nakon kuhanja.
      • Smrznuta jaja upotrijebite u roku od 1 godine. Jaja se ne smiju zamrzavati u ljusci. Da biste zamrznuli cijela jaja, istucite žumanjke i bjelanjke. Bjelanjke se mogu i same zamrznuti.
      • Ostatke kuhanih jaja spremite u hladnjak i upotrijebite u roku od 3 do 4 dana. Prilikom hlađenja velike količine ostataka vrućeg jaja, podijelite ga u nekoliko plitkih posuda kako bi se brzo ohladio.

      Priprema

      Operite ruke, pribor, opremu i radne površine vrućom vodom sa sapunom prije i nakon njihovog kontakta sa sirovim jajima i hranom koja sadrži sirova jaja.

      • Kuhajte jaja dok i žumance i bijelo ne budu čvrsti. Kajgana ne bi trebala biti tekuća.
      • Tepsije i druga jela koja sadrže jaja treba kuhati na 160 ° F. Da biste bili sigurni, upotrijebite termometar za hranu.
      • Za recepte koji zahtijevaju sirova ili nedovoljno kuhana jaja dok se jelo poslužuje - poput preljeva od Cezar salate i domaćeg sladoleda - upotrijebite bilo koja ljuska jaja koja su tretirana da unište Salmonella, pasterizacijom ili drugom odobrenom metodom, ili proizvodi od pasteriziranih jaja.

      Serving

      Slijedite ove smjernice za posluživanje jaja i jela od jaja.

      • Poslužite kuhana jaja (poput tvrdo kuhanih jaja i pečena jaja) i hranu koja sadrži jaja (kao što su quiches i sufle) odmah nakon kuhanja. Kuvana jaja i jela od jaja mogu se kasnije hladiti u frižideru, ali ih pre serviranja treba dobro zagrejati na 165 ° F.
      • Nikada ne ostavljajte kuhana jaja ili jela od jaja izvan hladnjaka duže od 2 sata ili duže od 1 sata ako su temperature iznad 90 ° F. Bakterije koje mogu uzrokovati bolest brzo rastu pri visokim temperaturama (između 40 ° F i 140 ° F) .
      • Za planiranje zabave, neka topla jela od jaja budu topla, a hladna jela od jaja hladna:
        • Jela od jaja držite u frižideru do vremena za posluživanje.
        • Služite male tanjire zagrijanih jela od jaja odjednom kako biste osigurali da hrana ostane na odgovarajućoj temperaturi. Dopunite po potrebi, ili barem svaka 2 sata.
        • Hladna jela od jaja držite na ledu ako će ostati vani duže od 2 sata.

        Transporting

        • Za piknike spremite kuhana jaja i jela od jaja u izoliranu hladnjaku s dovoljno leda ili smrznutih pakiranja gela da se ohlade. Hladnjak transportirajte u putničkom prostoru automobila, a ne u mnogo toplijem prtljažniku. Na izletištu ostavite hladnjak u hladu ako je moguće i držite poklopac zatvoren koliko god možete.
        • Za školu ili posao, pakirajte kuhana jaja s malim pakiranjem smrznutog gela ili kutijom smrznutog soka.

        O bolesti uzrokovanoj hranom

        Upoznajte simptome

        Konzumiranje opasnih bakterija iz hrane obično uzrokuje bolest unutar 1 do 3 dana nakon konzumiranja kontaminirane hrane. Međutim, bolest se također može pojaviti u roku od 20 minuta ili do 6 tjedana kasnije. Iako će se većina ljudi u kratkom roku oporaviti od bolesti uzrokovane hranom, neki mogu razviti kronične, teške ili čak po život opasne zdravstvene probleme. Bolest uzrokovana hranom ponekad se može zamijeniti s drugim bolestima koje imaju slične simptome. Simptomi bolesti koje se prenose hranom mogu uključivati:

        • Povraćanje, proljev i bol u trbuhu
        • Simptomi slični gripi, poput groznice, glavobolje i bolova u tijelu

        Poduzmite akciju

        Ako mislite da vi ili član vaše porodice imate bolest uzrokovanu hranom, odmah se obratite svom ljekaru. Također, prijavite FDA -u sumnjivu bolest uzrokovanu hranom na jedan od ovih načina:

        • Obratite se koordinatoru za žalbe potrošača u vašem području.
        • Kontaktirajte MedWatch, FDA -ove sigurnosne informacije i program izvještavanja o neželjenim događajima:
          Telefonom: 1-800-FDA-1088
          Na mreži: Podnesite dobrovoljni izvještaj na http://www.fda.gov/medwatch

        Šta trebate znati o sigurnosti jaja

        Svježa jaja, čak i ona s čistim, neispucanim ljuskama, mogu sadržavati bakterije tzv Salmonella koje mogu uzrokovati bolesti koje se prenose hranom, često nazivane „trovanje hranom“. FDA je donijela propise za sprječavanje kontaminacije jaja na farmi i tokom transporta i skladištenja, ali potrošači također igraju ključnu ulogu u sprječavanju bolesti povezanih s jajima. Zaštitite sebe i svoju obitelj slijedeći ove savjete za sigurno rukovanje prilikom kupovine, skladištenja, pripreme i serviranja jaja - ili hrane koja ih sadrži.

        Šta je salmonela?

        Salmonella, naziv grupe bakterija, čest je uzrok trovanja hranom u Sjedinjenim Državama. Većina ljudi zaražena je Salmonella razviti proljev, groznicu, grčeve u trbuhu i povraćanje 12 do 72 sata nakon infekcije. Simptomi obično traju 4 do 7 dana i većina ljudi se oporavi bez liječenja. Međutim, kod nekih ljudi proljev može biti toliko jak da ih je potrebno hospitalizirati. Kod ovih pacijenata, Salmonella infekcija se može proširiti iz crijeva u krvotok, a zatim i na druga tijela i uzrokovati smrt, osim ako se osoba ne liječi brzo antibioticima. Određeni ljudi su pod većim rizikom od teških bolesti, a uključuju djecu, starije odrasle osobe, trudnice i osobe s oslabljenim imunološkim sustavom (poput pacijenata s transplantacijom i pojedinaca s HIV/AIDS -om, rakom i dijabetesom).

        FDA zahtijeva uništavanje svih kartona jaja od ljuske koja nisu tretirana Salmonella da biste nosili ovu izjavu o sigurnom rukovanju:

        Upute za sigurno rukovanje
        Da biste spriječili bakterijsku bolest: jaja držite u hladnjaku, kuhajte jaja dok žumance ne stegne, a hranu koja sadrži jaja temeljito skuhajte.

        Jaja koja su tretirana za uništavanje salmonele-na primjer pasterizacijom u ljusci-ne moraju nositi upute za sigurno rukovanje, ali na oznaci će obično biti naznačeno da su tretirana.

        Kupovina

        Možete pomoći u očuvanju jaja sigurnim donošenjem mudrih odluka o kupovini u trgovini.

        • Kupujte jaja samo ako se prodaju iz frižidera ili hladnjaka.
        • Otvorite karton i provjerite jesu li jaja čista i ljuske nisu napukle.
        • Čuvajte odmah u čistom frižideru na temperaturi od 40 ° F ili nižoj. Za provjeru upotrijebite termometar u hladnjaku.
        • Čuvajte jaja u originalnom pakiranju i upotrijebite ih u roku od 3 sedmice za najbolji kvalitet.

        Skladištenje

        Pravilno skladištenje jaja može utjecati i na kvalitetu i na sigurnost.

        • Koristite tvrdo kuhana jaja (u ljusci ili oguljena) u roku od 1 sedmice nakon kuhanja.
        • Smrznuta jaja upotrijebite u roku od 1 godine. Jaja se ne smiju zamrzavati u ljusci. Da biste zamrznuli cijela jaja, istucite žumanjke i bjelanjke. Bjelanjke se mogu i same zamrznuti.
        • Ostatke kuhanih jaja spremite u hladnjak i upotrijebite u roku od 3 do 4 dana. Prilikom hlađenja velike količine ostataka vrućeg jaja, podijelite ga u nekoliko plitkih posuda kako bi se brzo ohladio.

        Priprema

        Operite ruke, pribor, opremu i radne površine vrućom vodom sa sapunom prije i nakon njihovog kontakta sa sirovim jajima i hranom koja sadrži sirova jaja.

        • Kuhajte jaja dok i žumance i bijelo ne budu čvrsti. Kajgana ne bi trebala biti tekuća.
        • Tepsije i druga jela koja sadrže jaja treba kuhati na 160 ° F. Da biste bili sigurni, upotrijebite termometar za hranu.
        • Za recepte koji zahtijevaju sirova ili nedovoljno kuhana jaja dok se jelo poslužuje - poput preljeva od Cezar salate i domaćeg sladoleda - upotrijebite bilo koja ljuska jaja koja su tretirana da unište Salmonella, pasterizacijom ili drugom odobrenom metodom, ili proizvodi od pasterizovanih jaja.

        Serving

        Slijedite ove smjernice za posluživanje jaja i jela od jaja.

        • Poslužite kuhana jaja (poput tvrdo kuhanih jaja i pečena jaja) i hranu koja sadrži jaja (kao što su quiches i sufle) odmah nakon kuhanja. Kuvana jaja i jela od jaja mogu se kasnije hladiti u frižideru, ali ih pre serviranja treba dobro zagrejati na 165 ° F.
        • Nikada ne ostavljajte kuhana jaja ili jela od jaja izvan hladnjaka duže od 2 sata ili duže od 1 sata ako su temperature iznad 90 ° F. Bakterije koje mogu uzrokovati bolest brzo rastu pri visokim temperaturama (između 40 ° F i 140 ° F) .
        • Za planiranje zabave, neka topla jela od jaja budu topla, a hladna jela od jaja hladna:
          • Jela od jaja držite u frižideru do vremena za posluživanje.
          • Služite male tanjire zagrijanih jela od jaja odjednom kako biste osigurali da hrana ostane na odgovarajućoj temperaturi. Dopunite po potrebi, ili barem svaka 2 sata.
          • Hladna jela od jaja držite na ledu ako će ostati vani duže od 2 sata.

          Transporting

          • Za piknike spremite kuhana jaja i jela od jaja u izoliranu hladnjaku s dovoljno leda ili smrznutih pakiranja gela da se ohlade. Hladnjak transportirajte u putničkom prostoru automobila, a ne u mnogo toplijem prtljažniku. Na izletištu ostavite hladnjak u hladu ako je moguće i držite poklopac zatvoren koliko god možete.
          • Za školu ili posao, pakirajte kuhana jaja s malim pakiranjem smrznutog gela ili kutijom smrznutog soka.

          O bolesti uzrokovanoj hranom

          Upoznajte simptome

          Konzumiranje opasnih bakterija iz hrane obično uzrokuje bolest unutar 1 do 3 dana nakon konzumiranja kontaminirane hrane. Međutim, bolest se može pojaviti i za 20 minuta ili do 6 tjedana kasnije. Iako će se većina ljudi u kratkom roku oporaviti od bolesti uzrokovane hranom, neki mogu razviti kronične, teške ili čak po život opasne zdravstvene probleme. Bolest uzrokovana hranom ponekad se može zamijeniti s drugim bolestima koje imaju slične simptome. Simptomi bolesti koje se prenose hranom mogu uključivati:

          • Povraćanje, proljev i bol u trbuhu
          • Simptomi slični gripi, poput groznice, glavobolje i bolova u tijelu

          Poduzmite akciju

          Ako mislite da vi ili član vaše porodice imate bolest uzrokovanu hranom, odmah se obratite svom ljekaru. Također, prijavite FDA -u sumnjivu bolest uzrokovanu hranom na jedan od ovih načina:

          • Obratite se koordinatoru za žalbe potrošača u vašem području.
          • Kontaktirajte MedWatch, FDA -ine sigurnosne informacije i program izvještavanja o neželjenim događajima:
            Telefonom: 1-800-FDA-1088
            Na mreži: Podnesite dobrovoljni izvještaj na http://www.fda.gov/medwatch

          Šta trebate znati o sigurnosti jaja

          Svježa jaja, čak i ona s čistim, neispucanim ljuskama, mogu sadržavati bakterije tzv Salmonella koje mogu uzrokovati bolesti koje se prenose hranom, često nazivane „trovanje hranom“. FDA je donijela propise za sprječavanje kontaminacije jaja na farmi i tijekom otpreme i skladištenja, ali potrošači također igraju ključnu ulogu u sprječavanju bolesti povezanih s jajima. Zaštitite sebe i svoju obitelj slijedeći ove savjete za sigurno rukovanje prilikom kupovine, skladištenja, pripreme i serviranja jaja - ili hrane koja ih sadrži.

          Šta je salmonela?

          Salmonella, naziv grupe bakterija, čest je uzrok trovanja hranom u Sjedinjenim Državama. Većina ljudi zaražena je Salmonella razviti proljev, groznicu, grčeve u trbuhu i povraćanje 12 do 72 sata nakon infekcije. Simptomi obično traju 4 do 7 dana i većina ljudi se oporavi bez liječenja. Međutim, kod nekih ljudi proljev može biti toliko jak da ih je potrebno hospitalizirati. Kod ovih pacijenata, Salmonella infekcija se može proširiti iz crijeva u krvotok, a zatim i na druga tijela i uzrokovati smrt, osim ako se osoba ne liječi brzo antibioticima. Određeni ljudi su pod većim rizikom od teških bolesti, a uključuju djecu, starije odrasle osobe, trudnice i osobe s oslabljenim imunološkim sustavom (poput pacijenata s transplantacijom i pojedinaca s HIV/AIDS -om, rakom i dijabetesom).

          FDA zahtijeva uništavanje svih kartona jaja od ljuske koja nisu tretirana Salmonella da biste nosili ovu izjavu o sigurnom rukovanju:

          Upute za sigurno rukovanje
          Da biste spriječili bakterijsku bolest: jaja držite u hladnjaku, kuhajte jaja dok žumance ne stegne, a hranu koja sadrži jaja temeljito skuhajte.

          Jaja koja su tretirana da unište salmonelu-na primjer pasterizacijom u ljusci-ne moraju nositi upute za sigurno rukovanje, ali na oznaci će obično biti naznačeno da su tretirana.

          Kupovina

          Možete pomoći u očuvanju jaja sigurnim donošenjem mudrih odluka o kupovini u trgovini.

          • Kupujte jaja samo ako se prodaju iz frižidera ili hladnjaka.
          • Otvorite karton i provjerite jesu li jaja čista i ljuske nisu napukle.
          • Čuvajte odmah u čistom frižideru na temperaturi od 40 ° F ili nižoj. Za provjeru upotrijebite termometar u hladnjaku.
          • Čuvajte jaja u originalnom pakiranju i upotrijebite ih u roku od 3 sedmice za najbolji kvalitet.

          Skladištenje

          Pravilno skladištenje jaja može utjecati i na kvalitetu i na sigurnost.

          • Koristite tvrdo kuhana jaja (u ljusci ili oguljena) u roku od 1 sedmice nakon kuhanja.
          • Smrznuta jaja upotrijebite u roku od 1 godine. Jaja se ne smiju zamrzavati u ljusci. Da biste zamrznuli cijela jaja, istucite žumanjke i bjelanjke. Bjelanjke se mogu i same zamrznuti.
          • Ostatke kuhanih jaja spremite u hladnjak i upotrijebite u roku od 3 do 4 dana. Prilikom hlađenja velike količine ostataka vrućeg jaja, podijelite ga u nekoliko plitkih posuda kako bi se brzo ohladio.

          Priprema

          Operite ruke, pribor, opremu i radne površine vrućom vodom sa sapunom prije i nakon njihovog kontakta sa sirovim jajima i hranom koja sadrži sirova jaja.

          • Kuhajte jaja dok i žumance i bijelo ne budu čvrsti. Kajgana ne bi trebala biti tekuća.
          • Tepsije i druga jela koja sadrže jaja treba kuhati na 160 ° F. Da biste bili sigurni, upotrijebite termometar za hranu.
          • Za recepte koji zahtijevaju sirova ili nedovoljno kuhana jaja dok se jelo poslužuje - poput preljeva od Cezar salate i domaćeg sladoleda - upotrijebite bilo koja ljuska jaja koja su tretirana da unište Salmonella, pasterizacijom ili drugom odobrenom metodom, ili proizvodi od pasteriziranih jaja.

          Serving

          Slijedite ove smjernice za posluživanje jaja i jela od jaja.

          • Poslužite kuhana jaja (poput tvrdo kuhanih jaja i pečena jaja) i hranu koja sadrži jaja (kao što su quiches i sufle) odmah nakon kuhanja. Kuvana jaja i jela od jaja mogu se kasnije hladiti u frižideru, ali ih pre serviranja treba dobro zagrejati na 165 ° F.
          • Nikada ne ostavljajte kuhana jaja ili jela od jaja izvan hladnjaka duže od 2 sata ili duže od 1 sata ako su temperature iznad 90 ° F. Bakterije koje mogu uzrokovati bolest brzo rastu pri visokim temperaturama (između 40 ° F i 140 ° F) .
          • Za planiranje zabave, neka topla jela od jaja budu topla, a hladna jela od jaja hladna:
            • Jela od jaja držite u frižideru do vremena za posluživanje.
            • Služite male tanjire zagrijanih jela od jaja odjednom kako biste osigurali da hrana ostane na odgovarajućoj temperaturi. Dopunite po potrebi, ili barem svaka 2 sata.
            • Hladna jela od jaja držite na ledu ako će ostati vani duže od 2 sata.

            Transporting

            • Za piknike spremite kuhana jaja i jela od jaja u izoliranu hladnjaku s dovoljno leda ili smrznutih pakiranja gela da se ohlade. Hladnjak transportirajte u putničkom prostoru automobila, a ne u mnogo toplijem prtljažniku. At the picnic area, put the cooler in the shade if possible and keep the lid closed as much as you can.
            • For school or work, pack cooked eggs with a small frozen gel pack or a frozen juice box.

            About Foodborne Illness

            Know the Symptoms

            Consuming dangerous foodborne bacteria will usually cause illness within 1 to 3 days of eating the contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks later. Although most people will recover from a foodborne illness within a short period of time, some can develop chronic, severe, or even life-threatening health problems. Foodborne illness can sometimes be confused with other illnesses that have similar symptoms. The symptoms of foodborne illness can include:

            • Vomiting, diarrhea, and abdominal pain
            • Flu-like symptoms, such as fever, headache, and body ache

            Take Action

            If you think that you or a family member has a foodborne illness, contact your healthcare provider immediately. Also, report the suspected foodborne illness to FDA in either of these ways:

            • Contact the Consumer Complaint Coordinator in your area.
            • Contact MedWatch, FDA’s Safety Information and Adverse Event Reporting Program:
              By Phone: 1-800-FDA-1088
              Online: File a voluntary report at http://www.fda.gov/medwatch

            What You Need to Know About Egg Safety

            Fresh eggs, even those with clean, uncracked shells, may contain bacteria called Salmonella that can cause foodborne illness, often called “food poisoning.” FDA has put regulations in place to help prevent contamination of eggs on the farm and during shipping and storage, but consumers also play a key role in preventing illness linked to eggs. Protect yourself and your family by following these safe handling tips when buying, storing, preparing, and serving eggs—or foods that contain them.

            What is Salmonella?

            Salmonella, the name of a group of bacteria, is a common cause of food poisoning in the United States. Most people infected with Salmonella develop diarrhea, fever, abdominal cramps, and vomiting 12 to 72 hours after infection. Symptoms usually last 4 to 7 days and most people get better without treatment. However, in some people, the diarrhea may be so severe that they need to be hospitalized. In these patients, the Salmonella 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 quickly with antibiotics. Certain people are at greater risk for severe illness and include children, older adults, pregnant women, and people with weakened immune systems (such as transplant patients and individuals with HIV/AIDS, cancer, and diabetes).

            FDA requires all cartons of shell eggs that have not been treated to destroy Salmonella to carry this safe handling statement:

            Safe Handling Instructions
            To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.

            Eggs that have been treated to destroy Salmonella–by in-shell pasteurization, for example–are not required to carry safe handling instructions, but the labeling will usually say that they have been treated.

            Buying

            You can help keep eggs safe by making wise buying decisions at the grocery store.

            • Buy eggs only if sold from a refrigerator or refrigerated case.
            • Open the carton and make sure that the eggs are clean and the shells are not cracked.
            • Store promptly in a clean refrigerator at a temperature of 40° F or below. Use a refrigerator thermometer to check.
            • Store eggs in their original carton and use them within 3 weeks for best quality.

            Storing

            Proper storage of eggs can affect both quality and safety.

            • Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking.
            • Use frozen eggs within 1 year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
            • Refrigerate leftover cooked egg dishes and use within 3 to 4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.

            Preparing

            Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw eggs and raw egg-containing foods.

            • Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
            • Casseroles and other dishes containing eggs should be cooked to 160° F. Use a food thermometer to be sure.
            • For recipes that call for eggs that are raw or undercooked when the dish is served — like Caesar salad dressing and homemade ice cream — use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products.

            Serving

            Follow these serving guidelines for eggs and egg dishes.

            • Serve cooked eggs (such as hard-boiled eggs and fried eggs) and egg-containing foods (such as such as quiches and soufflés) immediately after cooking. Cooked eggs and egg dishes may be refrigerated for serving later but should be thoroughly reheated to 165° F before serving.
            • Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F. Bacteria that can cause illness grow quickly at warm temperatures (between 40° F and 140° F).
            • For party planning, keep hot egg dishes hot and cold egg dishes cold:
              • Keep egg dishes refrigerated until time to serve.
              • Serve small platters of reheated egg dishes at a time to ensure the food stays at the proper temperature. Replenish as needed, or at least every 2 hours.
              • Keep cold egg dishes on ice if they are going to stay out longer than 2 hours.

              Transporting

              • For picnics, pack cooked eggs and egg dishes in an insulated cooler with enough ice or frozen gel packs to keep them cold. Transport the cooler in the passenger compartment of the car, not in the much warmer trunk. At the picnic area, put the cooler in the shade if possible and keep the lid closed as much as you can.
              • For school or work, pack cooked eggs with a small frozen gel pack or a frozen juice box.

              About Foodborne Illness

              Know the Symptoms

              Consuming dangerous foodborne bacteria will usually cause illness within 1 to 3 days of eating the contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks later. Although most people will recover from a foodborne illness within a short period of time, some can develop chronic, severe, or even life-threatening health problems. Foodborne illness can sometimes be confused with other illnesses that have similar symptoms. The symptoms of foodborne illness can include:

              • Vomiting, diarrhea, and abdominal pain
              • Flu-like symptoms, such as fever, headache, and body ache

              Take Action

              If you think that you or a family member has a foodborne illness, contact your healthcare provider immediately. Also, report the suspected foodborne illness to FDA in either of these ways:

              • Contact the Consumer Complaint Coordinator in your area.
              • Contact MedWatch, FDA’s Safety Information and Adverse Event Reporting Program:
                By Phone: 1-800-FDA-1088
                Online: File a voluntary report at http://www.fda.gov/medwatch

              What You Need to Know About Egg Safety

              Fresh eggs, even those with clean, uncracked shells, may contain bacteria called Salmonella that can cause foodborne illness, often called “food poisoning.” FDA has put regulations in place to help prevent contamination of eggs on the farm and during shipping and storage, but consumers also play a key role in preventing illness linked to eggs. Protect yourself and your family by following these safe handling tips when buying, storing, preparing, and serving eggs—or foods that contain them.

              What is Salmonella?

              Salmonella, the name of a group of bacteria, is a common cause of food poisoning in the United States. Most people infected with Salmonella develop diarrhea, fever, abdominal cramps, and vomiting 12 to 72 hours after infection. Symptoms usually last 4 to 7 days and most people get better without treatment. However, in some people, the diarrhea may be so severe that they need to be hospitalized. In these patients, the Salmonella 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 quickly with antibiotics. Certain people are at greater risk for severe illness and include children, older adults, pregnant women, and people with weakened immune systems (such as transplant patients and individuals with HIV/AIDS, cancer, and diabetes).

              FDA requires all cartons of shell eggs that have not been treated to destroy Salmonella to carry this safe handling statement:

              Safe Handling Instructions
              To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.

              Eggs that have been treated to destroy Salmonella–by in-shell pasteurization, for example–are not required to carry safe handling instructions, but the labeling will usually say that they have been treated.

              Buying

              You can help keep eggs safe by making wise buying decisions at the grocery store.

              • Buy eggs only if sold from a refrigerator or refrigerated case.
              • Open the carton and make sure that the eggs are clean and the shells are not cracked.
              • Store promptly in a clean refrigerator at a temperature of 40° F or below. Use a refrigerator thermometer to check.
              • Store eggs in their original carton and use them within 3 weeks for best quality.

              Storing

              Proper storage of eggs can affect both quality and safety.

              • Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking.
              • Use frozen eggs within 1 year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
              • Refrigerate leftover cooked egg dishes and use within 3 to 4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.

              Preparing

              Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw eggs and raw egg-containing foods.

              • Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
              • Casseroles and other dishes containing eggs should be cooked to 160° F. Use a food thermometer to be sure.
              • For recipes that call for eggs that are raw or undercooked when the dish is served — like Caesar salad dressing and homemade ice cream — use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products.

              Serving

              Follow these serving guidelines for eggs and egg dishes.

              • Serve cooked eggs (such as hard-boiled eggs and fried eggs) and egg-containing foods (such as such as quiches and soufflés) immediately after cooking. Cooked eggs and egg dishes may be refrigerated for serving later but should be thoroughly reheated to 165° F before serving.
              • Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F. Bacteria that can cause illness grow quickly at warm temperatures (between 40° F and 140° F).
              • For party planning, keep hot egg dishes hot and cold egg dishes cold:
                • Keep egg dishes refrigerated until time to serve.
                • Serve small platters of reheated egg dishes at a time to ensure the food stays at the proper temperature. Replenish as needed, or at least every 2 hours.
                • Keep cold egg dishes on ice if they are going to stay out longer than 2 hours.

                Transporting

                • For picnics, pack cooked eggs and egg dishes in an insulated cooler with enough ice or frozen gel packs to keep them cold. Transport the cooler in the passenger compartment of the car, not in the much warmer trunk. At the picnic area, put the cooler in the shade if possible and keep the lid closed as much as you can.
                • For school or work, pack cooked eggs with a small frozen gel pack or a frozen juice box.

                About Foodborne Illness

                Know the Symptoms

                Consuming dangerous foodborne bacteria will usually cause illness within 1 to 3 days of eating the contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks later. Although most people will recover from a foodborne illness within a short period of time, some can develop chronic, severe, or even life-threatening health problems. Foodborne illness can sometimes be confused with other illnesses that have similar symptoms. The symptoms of foodborne illness can include:

                • Vomiting, diarrhea, and abdominal pain
                • Flu-like symptoms, such as fever, headache, and body ache

                Take Action

                If you think that you or a family member has a foodborne illness, contact your healthcare provider immediately. Also, report the suspected foodborne illness to FDA in either of these ways:

                • Contact the Consumer Complaint Coordinator in your area.
                • Contact MedWatch, FDA’s Safety Information and Adverse Event Reporting Program:
                  By Phone: 1-800-FDA-1088
                  Online: File a voluntary report at http://www.fda.gov/medwatch

                What You Need to Know About Egg Safety

                Fresh eggs, even those with clean, uncracked shells, may contain bacteria called Salmonella that can cause foodborne illness, often called “food poisoning.” FDA has put regulations in place to help prevent contamination of eggs on the farm and during shipping and storage, but consumers also play a key role in preventing illness linked to eggs. Protect yourself and your family by following these safe handling tips when buying, storing, preparing, and serving eggs—or foods that contain them.

                What is Salmonella?

                Salmonella, the name of a group of bacteria, is a common cause of food poisoning in the United States. Most people infected with Salmonella develop diarrhea, fever, abdominal cramps, and vomiting 12 to 72 hours after infection. Symptoms usually last 4 to 7 days and most people get better without treatment. However, in some people, the diarrhea may be so severe that they need to be hospitalized. In these patients, the Salmonella 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 quickly with antibiotics. Certain people are at greater risk for severe illness and include children, older adults, pregnant women, and people with weakened immune systems (such as transplant patients and individuals with HIV/AIDS, cancer, and diabetes).

                FDA requires all cartons of shell eggs that have not been treated to destroy Salmonella to carry this safe handling statement:

                Safe Handling Instructions
                To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.

                Eggs that have been treated to destroy Salmonella–by in-shell pasteurization, for example–are not required to carry safe handling instructions, but the labeling will usually say that they have been treated.

                Buying

                You can help keep eggs safe by making wise buying decisions at the grocery store.

                • Buy eggs only if sold from a refrigerator or refrigerated case.
                • Open the carton and make sure that the eggs are clean and the shells are not cracked.
                • Store promptly in a clean refrigerator at a temperature of 40° F or below. Use a refrigerator thermometer to check.
                • Store eggs in their original carton and use them within 3 weeks for best quality.

                Storing

                Proper storage of eggs can affect both quality and safety.

                • Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking.
                • Use frozen eggs within 1 year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
                • Refrigerate leftover cooked egg dishes and use within 3 to 4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.

                Preparing

                Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw eggs and raw egg-containing foods.

                • Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
                • Casseroles and other dishes containing eggs should be cooked to 160° F. Use a food thermometer to be sure.
                • For recipes that call for eggs that are raw or undercooked when the dish is served — like Caesar salad dressing and homemade ice cream — use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products.

                Serving

                Follow these serving guidelines for eggs and egg dishes.

                • Serve cooked eggs (such as hard-boiled eggs and fried eggs) and egg-containing foods (such as such as quiches and soufflés) immediately after cooking. Cooked eggs and egg dishes may be refrigerated for serving later but should be thoroughly reheated to 165° F before serving.
                • Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F. Bacteria that can cause illness grow quickly at warm temperatures (between 40° F and 140° F).
                • For party planning, keep hot egg dishes hot and cold egg dishes cold:
                  • Keep egg dishes refrigerated until time to serve.
                  • Serve small platters of reheated egg dishes at a time to ensure the food stays at the proper temperature. Replenish as needed, or at least every 2 hours.
                  • Keep cold egg dishes on ice if they are going to stay out longer than 2 hours.

                  Transporting

                  • For picnics, pack cooked eggs and egg dishes in an insulated cooler with enough ice or frozen gel packs to keep them cold. Transport the cooler in the passenger compartment of the car, not in the much warmer trunk. At the picnic area, put the cooler in the shade if possible and keep the lid closed as much as you can.
                  • For school or work, pack cooked eggs with a small frozen gel pack or a frozen juice box.

                  About Foodborne Illness

                  Know the Symptoms

                  Consuming dangerous foodborne bacteria will usually cause illness within 1 to 3 days of eating the contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks later. Although most people will recover from a foodborne illness within a short period of time, some can develop chronic, severe, or even life-threatening health problems. Foodborne illness can sometimes be confused with other illnesses that have similar symptoms. The symptoms of foodborne illness can include:

                  • Vomiting, diarrhea, and abdominal pain
                  • Flu-like symptoms, such as fever, headache, and body ache

                  Take Action

                  If you think that you or a family member has a foodborne illness, contact your healthcare provider immediately. Also, report the suspected foodborne illness to FDA in either of these ways:

                  • Contact the Consumer Complaint Coordinator in your area.
                  • Contact MedWatch, FDA’s Safety Information and Adverse Event Reporting Program:
                    By Phone: 1-800-FDA-1088
                    Online: File a voluntary report at http://www.fda.gov/medwatch

                  What You Need to Know About Egg Safety

                  Fresh eggs, even those with clean, uncracked shells, may contain bacteria called Salmonella that can cause foodborne illness, often called “food poisoning.” FDA has put regulations in place to help prevent contamination of eggs on the farm and during shipping and storage, but consumers also play a key role in preventing illness linked to eggs. Protect yourself and your family by following these safe handling tips when buying, storing, preparing, and serving eggs—or foods that contain them.

                  What is Salmonella?

                  Salmonella, the name of a group of bacteria, is a common cause of food poisoning in the United States. Most people infected with Salmonella develop diarrhea, fever, abdominal cramps, and vomiting 12 to 72 hours after infection. Symptoms usually last 4 to 7 days and most people get better without treatment. However, in some people, the diarrhea may be so severe that they need to be hospitalized. In these patients, the Salmonella 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 quickly with antibiotics. Certain people are at greater risk for severe illness and include children, older adults, pregnant women, and people with weakened immune systems (such as transplant patients and individuals with HIV/AIDS, cancer, and diabetes).

                  FDA requires all cartons of shell eggs that have not been treated to destroy Salmonella to carry this safe handling statement:

                  Safe Handling Instructions
                  To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.

                  Eggs that have been treated to destroy Salmonella–by in-shell pasteurization, for example–are not required to carry safe handling instructions, but the labeling will usually say that they have been treated.

                  Buying

                  You can help keep eggs safe by making wise buying decisions at the grocery store.

                  • Buy eggs only if sold from a refrigerator or refrigerated case.
                  • Open the carton and make sure that the eggs are clean and the shells are not cracked.
                  • Store promptly in a clean refrigerator at a temperature of 40° F or below. Use a refrigerator thermometer to check.
                  • Store eggs in their original carton and use them within 3 weeks for best quality.

                  Storing

                  Proper storage of eggs can affect both quality and safety.

                  • Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking.
                  • Use frozen eggs within 1 year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
                  • Refrigerate leftover cooked egg dishes and use within 3 to 4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.

                  Preparing

                  Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw eggs and raw egg-containing foods.

                  • Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
                  • Casseroles and other dishes containing eggs should be cooked to 160° F. Use a food thermometer to be sure.
                  • For recipes that call for eggs that are raw or undercooked when the dish is served — like Caesar salad dressing and homemade ice cream — use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products.

                  Serving

                  Follow these serving guidelines for eggs and egg dishes.

                  • Serve cooked eggs (such as hard-boiled eggs and fried eggs) and egg-containing foods (such as such as quiches and soufflés) immediately after cooking. Cooked eggs and egg dishes may be refrigerated for serving later but should be thoroughly reheated to 165° F before serving.
                  • Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F. Bacteria that can cause illness grow quickly at warm temperatures (between 40° F and 140° F).
                  • For party planning, keep hot egg dishes hot and cold egg dishes cold:
                    • Keep egg dishes refrigerated until time to serve.
                    • Serve small platters of reheated egg dishes at a time to ensure the food stays at the proper temperature. Replenish as needed, or at least every 2 hours.
                    • Keep cold egg dishes on ice if they are going to stay out longer than 2 hours.

                    Transporting

                    • For picnics, pack cooked eggs and egg dishes in an insulated cooler with enough ice or frozen gel packs to keep them cold. Transport the cooler in the passenger compartment of the car, not in the much warmer trunk. At the picnic area, put the cooler in the shade if possible and keep the lid closed as much as you can.
                    • For school or work, pack cooked eggs with a small frozen gel pack or a frozen juice box.

                    About Foodborne Illness

                    Know the Symptoms

                    Consuming dangerous foodborne bacteria will usually cause illness within 1 to 3 days of eating the contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks later. Although most people will recover from a foodborne illness within a short period of time, some can develop chronic, severe, or even life-threatening health problems. Foodborne illness can sometimes be confused with other illnesses that have similar symptoms. The symptoms of foodborne illness can include:

                    • Vomiting, diarrhea, and abdominal pain
                    • Flu-like symptoms, such as fever, headache, and body ache

                    Take Action

                    If you think that you or a family member has a foodborne illness, contact your healthcare provider immediately. Also, report the suspected foodborne illness to FDA in either of these ways:

                    • Contact the Consumer Complaint Coordinator in your area.
                    • Contact MedWatch, FDA’s Safety Information and Adverse Event Reporting Program:
                      By Phone: 1-800-FDA-1088
                      Online: File a voluntary report at http://www.fda.gov/medwatch

                    What You Need to Know About Egg Safety

                    Fresh eggs, even those with clean, uncracked shells, may contain bacteria called Salmonella that can cause foodborne illness, often called “food poisoning.” FDA has put regulations in place to help prevent contamination of eggs on the farm and during shipping and storage, but consumers also play a key role in preventing illness linked to eggs. Protect yourself and your family by following these safe handling tips when buying, storing, preparing, and serving eggs—or foods that contain them.

                    What is Salmonella?

                    Salmonella, the name of a group of bacteria, is a common cause of food poisoning in the United States. Most people infected with Salmonella develop diarrhea, fever, abdominal cramps, and vomiting 12 to 72 hours after infection. Symptoms usually last 4 to 7 days and most people get better without treatment. However, in some people, the diarrhea may be so severe that they need to be hospitalized. In these patients, the Salmonella 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 quickly with antibiotics. Certain people are at greater risk for severe illness and include children, older adults, pregnant women, and people with weakened immune systems (such as transplant patients and individuals with HIV/AIDS, cancer, and diabetes).

                    FDA requires all cartons of shell eggs that have not been treated to destroy Salmonella to carry this safe handling statement:

                    Safe Handling Instructions
                    To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.

                    Eggs that have been treated to destroy Salmonella–by in-shell pasteurization, for example–are not required to carry safe handling instructions, but the labeling will usually say that they have been treated.

                    Buying

                    You can help keep eggs safe by making wise buying decisions at the grocery store.

                    • Buy eggs only if sold from a refrigerator or refrigerated case.
                    • Open the carton and make sure that the eggs are clean and the shells are not cracked.
                    • Store promptly in a clean refrigerator at a temperature of 40° F or below. Use a refrigerator thermometer to check.
                    • Store eggs in their original carton and use them within 3 weeks for best quality.

                    Storing

                    Proper storage of eggs can affect both quality and safety.

                    • Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking.
                    • Use frozen eggs within 1 year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
                    • Refrigerate leftover cooked egg dishes and use within 3 to 4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.

                    Preparing

                    Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw eggs and raw egg-containing foods.

                    • Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
                    • Casseroles and other dishes containing eggs should be cooked to 160° F. Use a food thermometer to be sure.
                    • For recipes that call for eggs that are raw or undercooked when the dish is served — like Caesar salad dressing and homemade ice cream — use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products.

                    Serving

                    Follow these serving guidelines for eggs and egg dishes.

                    • Serve cooked eggs (such as hard-boiled eggs and fried eggs) and egg-containing foods (such as such as quiches and soufflés) immediately after cooking. Cooked eggs and egg dishes may be refrigerated for serving later but should be thoroughly reheated to 165° F before serving.
                    • Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F. Bacteria that can cause illness grow quickly at warm temperatures (between 40° F and 140° F).
                    • For party planning, keep hot egg dishes hot and cold egg dishes cold:
                      • Keep egg dishes refrigerated until time to serve.
                      • Serve small platters of reheated egg dishes at a time to ensure the food stays at the proper temperature. Replenish as needed, or at least every 2 hours.
                      • Keep cold egg dishes on ice if they are going to stay out longer than 2 hours.

                      Transporting

                      • For picnics, pack cooked eggs and egg dishes in an insulated cooler with enough ice or frozen gel packs to keep them cold. Transport the cooler in the passenger compartment of the car, not in the much warmer trunk. At the picnic area, put the cooler in the shade if possible and keep the lid closed as much as you can.
                      • For school or work, pack cooked eggs with a small frozen gel pack or a frozen juice box.

                      About Foodborne Illness

                      Know the Symptoms

                      Consuming dangerous foodborne bacteria will usually cause illness within 1 to 3 days of eating the contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks later. Although most people will recover from a foodborne illness within a short period of time, some can develop chronic, severe, or even life-threatening health problems. Foodborne illness can sometimes be confused with other illnesses that have similar symptoms. The symptoms of foodborne illness can include:

                      • Vomiting, diarrhea, and abdominal pain
                      • Flu-like symptoms, such as fever, headache, and body ache

                      Take Action

                      If you think that you or a family member has a foodborne illness, contact your healthcare provider immediately. Also, report the suspected foodborne illness to FDA in either of these ways:

                      • Contact the Consumer Complaint Coordinator in your area.
                      • Contact MedWatch, FDA’s Safety Information and Adverse Event Reporting Program:
                        By Phone: 1-800-FDA-1088
                        Online: File a voluntary report at http://www.fda.gov/medwatch


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