COMMON QUESTIONS ABOUT EGGS by Jacquie Jacob and Tony Pescatore
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Egg Allergy: the Facts
Egg Allergy: The Facts Egg is a common cause of allergic reactions in infants and young children. It often begins in the child’s first year of life and in some cases lasts into the teenage years – or even into adulthood for a few people. Children who develop allergy to foods such as egg often have other allergic conditions. Eczema and food allergy often occur in early infancy and later on there may be hay-fever, asthma or both. This Factsheet aims to answer some of the questions which you and your family may have about living with egg allergy. Our aim is to provide information that will help you to understand and minimise risks. Even severe cases can be well managed with the right guidance. Many cases of egg allergy are mild, but more severe symptoms are a possibility for some people. If you believe you or your child is allergic to egg, the most important message is to visit your GP and ask for allergy tests and expert advice on management. Throughout this Factsheet you will see brief medical references given in brackets. If you wish to see the full references, please email us at [email protected]. Symptoms triggered by egg The symptoms of a food allergy, including egg allergy, may occur within seconds or minutes of contact with the culprit food. On occasions there may be a delay of more than an hour. Mild symptoms include nettle rash (otherwise known as hives or urticaria) or a tingling or itchy feeling in the mouth. More serious symptoms are uncommon but remain a possibility for some people, including children. -
Embryonated Duck ("Balut") Eggshell Aspiration in a One -Year -Old Boy
Case Report Singapore Med J 2009; 50(5) : e170 Embryonated duck ("balut") eggshell aspiration in a one -year -old boy Lapeña J F Jr ABSTRACT A one -year-old boy with two months' chronic cough and dysphonia, unresponsive to therapy for pneumonia, had a radiopaque, wedge-shaped tracheal foreign body noted on anteroposterior, but not lateral radiographs, and he eventually became aphonic. Laryngoscopy yielded a subglottic embryonated duck eggshell. Foreign body aspiration should be considered in the presence of chronic cough. Radiopaque airway R foreign bodies may be metallic or calcific. The patient was fond of sucking soup from a partially - shelled embryonated duck egg. The last occasion occurred immediately before the onset of cough. The hard egg white of the same delicacy is a commonly -ingested oesophageal foreign body in the Philippines, but the preceding slurping of the Fig. I Frontal radiograph shows a radiopaque subglottic foreign body. amniotic fluid predisposes one to unusual eggshell aspiration. With the continuing global migration of overseas workers and their families, healthcare CASE REPORT providers with Asian and Southeast Asian Two months prior, a one -year-old boy began coughing, clients should consider such cultural practices in with hoarseness and loss of appetite after a few days. assessing symptoms suggestive of aerodigestive He was treated for pneumonia twice, with worsening foreign bodies. hoarseness and stridor evolving into an aphonic cry five days before admission. He was referred to us Keywords: "balut", embryonated duck egg, with the impression of a "tracheal metallic object" eggshell, foreign body aspiration, laryngotracheal on chest radiograph. Repeat radiographs confirmed a foreign body radiopaque, calcific, subglottic foreign body (Fig. -
Safest Choice™ Pasteurized Shell Eggs
Safest Choice™ Pasteurized Shell Eggs Cage Free also available Safest Choice™ Pasteurized Shell Eggs Safeguard your customers…and your reputation! Product Specs ™ Safest Choice Pasteurized Shell Eggs eliminate the risk of Storage Temp 33-40°F Salmonella from your egg dishes. The all-natural, patented pasteurization process destroys Salmonella, as well as avian Pallet Tie-Layer 12x5=60 Cases per pallet flu viruses. Safest Choice™ eggs are safe to use in any recipe Net Shipping Weight 1350 lbs. Full Pallet (22.5 lbs/cs) even undercooked or raw. Discover: Case Dimensions (LxWxH) 12x12x13.5 • Nature’s most versatile comfort food tasty, nutritious eggs Case Cube 1.15 • A simple recipe ingredient customers crave Dozens per Case 15 • Farm fresh, wholesome flavor Shelf Life Sell By 67 Days (Exceptions: CA Sell By 30 Days, • A top culinary performer adaptable to all menus and recipes Best Before 67 Days. IL Sell by 45 Days) • A perfect fit in any production/service system Product Codes UPC code Description Pack Size A Top Culinary Performer! 7-63514-41430-4 Medium – Pasteurized Shell Eggs 1/15 Dozen ™ Use Safest Choice Pasteurized Shell Eggs in: 7-63514-41420-5 Large – Pasteurized Shell Eggs 1/15 Dozen • Retail breakfast/all-day breakfast service 7-63514-41410-6 X-Large – Pasteurized Shell Eggs 1/15 Dozen • Grill/cook to order 7-63514-42420-4 Large – Pasteurized Cage 1/15 Dozen • Ethnic specialties (e.g., huevos rancheros) Cage Free Shell Eggs Free • Room service • Retail service Cage Free and Certified Humane Safest Choice™ Cage Free Eggs are Certified • Sandwich stations Humane,® meeting rigid animal welfare • Casseroles & quiches standards towards the goal of improving the lives of millions of farm animals. -
Chapter 7 Food Safety Fact Sheets
Food Safety Fact Sheets Kitchen Food Safety Tips How safe is your kitchen? Did you know that most foodborne illness results from poor food handling at home? Your kitchen could be a high risk environment. Bacteria can thrive in food that is improperly stored or handled. Reduce the risks by following these tips from Canada’s food safety experts. Play it “food safe” in your kitchen! Get off to a CLEAN start! • Handwashing is one of the best ways to prevent the spread of foodborne illness. Do you wash your hands for at least 20 seconds with soap and warm water before and after handling food? Wash again when you switch from one food to another. • Are your countertops and utensils clean and sanitized? Sanitizing reduces bacteria and can prevent foodborne illness. It’s important to thoroughly clean everything that comes in contact with your hands or your food! Don’t forget about kitchen cloths . faucet handles . sink drains . garbage disposals . can opener blades . refrigerator handles . small appliances . utensils, and so on. BLEACH SANITIZER • Combine 2 mL (1/2 tsp) of liquid chlorine for every 1 litre of H20 to make a disinfection solution of 100 mg/lor 100ppm. • After cleaning, spray sanitizer on the surface/utensil and let stand briefly. • Rinse with lots of clean water, and air dry (or use clean towels). Eight quick tips for the kitchen (at home, work, school, etc.) 1. Keep separate cutting boards for raw meat, poultry and seafood and a different one for ready-to-eat and cooked foods. Clean and sanitize cutting boards after each use. -
Egg-Free Diet
Maternal and Child Program Egg-Free Diet An egg-free diet is for people who are allergic to eggs. This diet is free of all eggs and foods made with eggs. What is an egg allergy? An egg allergy is when the immune system reacts to egg proteins. The main proteins that cause an egg allergy are those found in egg whites. Proteins in egg yolks can also cause an egg allergy. It is very difficult to separate the egg yolk egg white from What should I do if I have an allergic the egg yolk, so if you have an egg reaction to eggs? allergy, do not Try to prevent allergic reactions by staying away eat egg whites or egg whites from eggs and foods made with eggs. Talk to your egg yolks. doctor as soon as possible about medicines you can take if you have an allergic reaction. When you bake an egg, such as in a muffin or cake, the proteins can change. The egg needs to be baked in an oven at a temperature of at least 350°F to 375°F, for at least 30 minutes to change the What are the possible signs of proteins. Some people do not react to eggs baked an allergy? this way. Talk to your allergist or doctor to see if Signs or symptoms of an allergy can be: you can eat baked eggs. • A flushed face, hives or a rash, red and itchy skin What will happen if I eat eggs? • Swelling of the eyes, face, lips, throat If you eat eggs, you will get symptoms of an allergic and tongue reaction. -
Consumer Advisory
County of Santa Clara Department of Environmental Health Consumer Protection Division 1555 Berger Drive, Suite 300 San Jose, CA 95112-2716 (408)918-3400 FAX (408)258-5891 www.EHinfo.org/CPD CONSUMER ADVISORY Introduction The California Retail Food Code (CalCode) Section 114093 requires a “Consumer Advisory” for animal foods, including beef, eggs, fish, lamb, milk, pork, poultry, or shellfish served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to- eat food. A retail food facility permit holder shall inform consumers of the significantly increased risk of consuming such foods. CalCode requires the permit holder to provide a “Consumer Advisory” using a DISCLOSURE and REMINDER. 1. A DISCLOSURE is a clearly written statement that includes either: a. A description of the animal-derived foods, such as “oysters on the half shell (raw oysters)”, “raw-egg Caesar salad” and “hamburger (can be cooked to order).” or b. Identification of the animal derived foods marked by an asterisk (*) directing to a footnote that states that the items are served raw or undercooked, or contain or may contain raw or undercooked ingredients. 2. A REMINDER is a written statement that identifies the animal-derived foods by an asterisk that marks a footnote that includes either of the following disclosure statements: a. Written information regarding the safety of these food items is available upon request. b. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. -
Safe Handling of Eggs
HOME & GARDEN INFORMATION 1-888-656-9988 HGIC 3507 http://hgic.clemson.edu CENTER Safe Handling of Eggs SHELL EGG SAFETY recipes in which the raw egg ingredients are not Eggs can be a part of a healthy diet. However, they cooked. These egg-based recipes should be updated are perishable just like raw meat, poultry and fish. to start with a cooked base or so that commercially To be safe, they must be properly stored, handled prepared pasteurized eggs or egg substitutes are and cooked. used. Use a thermometer and make sure the temperature of the cooked base reaches 160 °F. Concern for Egg Safety: Some unbroken fresh shell eggs may contain Salmonella enteritidis Buy Clean Eggs from a Refrigerator Display bacteria that can cause foodborne illness. While the Case: Do not purchase eggs anywhere that are not number of eggs affected is quite small, there have refrigerated. Any bacteria present in the egg can been some scattered outbreaks in the last few years. grow quickly if stored at room temperature. At the Currently the government, the egg industry and the store, choose Grade A or AA eggs with clean, scientific community are working together to solve uncracked shells. the problem. Safe Storage of Eggs at Home: Take eggs straight Researchers say that if present, the Salmonella home and store them immediately in the refrigerator enteritidus bacteria are usually in the yolk or at 40 °F or slightly below. Store them in the gro- “yellow.” But they cannot rule out the bacteria cery carton in the coldest part of the refrigerator, not being in egg whites. -
Egg White Foam
BAFFLING BEATERS Background Egg White Foam Egg white foam is a type of foam (a colloid in which a gas is dispersed or spread throughout a liquid) used in meringues, souffl és, and angel food cake to make them light and porous (airy). To prepare an egg white foam, egg whites are initially beaten (with a wire wisk or electric mixer) until they become frothy. Then an acid (such as cream of tartar) is added. Depending on the application, the beating of the egg white continues until soft (when the peaks stand straight and bend slightly at the tips) or stiff peaks (when the peaks stand straight without bending) are formed. Salt and sugar may also be added. How It Works: Egg whites are made up of water, protein, and small amounts of minerals and sugars. When the egg whites are beaten, air is added and the egg white protein, albumen, is denatured. Denaturation is the change of a protein’s shape under stress (in this case, beating). The denatured protein coats the air bubbles and holds in the water, causing them to References Food Mysteries Case 4: Protein Puzzlers. 1992. Originally developed by 4-H become stiff and stable. When an acid such as cream of tartar is added, Youth Development, Michigan State University Extension, East Lansing. the foam becomes even more stable and less likely to lose water (a process known as syneresis). Himich Freeland-Graves, J and Peckham, GC. 1996. Foundations of Food Preparation. 6th ed. Englewood Cliffs: Prentice Hall. 750 pgs. Several factors affect the formation and stability of egg white foams, including: • Fat: The addition of even a small amount of fat will interfere with the formation of a foam. -
Nebraska Food Code
Nebraska Food Code REQUIREMENTS FOR FOOD ESTABLISHMENTS IN NEBRASKA Including the FOOD CODE as adopted by reference pursuant to Nebraska Revised Statutes, section 81-2,257.01 and selected sections of the NEBRASKA PURE FOOD ACT Nebraska Revised Statutes, section 81-2,239, et seq. The Food Code is taken from the 2017 Recommendations of the United States Public Health Service, Food and Drug Administration. The sections taken from the Pure Food Act are designated by the numbers 81-2,272.01 to 81-2,292. ii Preface iii Contents PREVIOUS EDITIONS OF CODES ........................................................................................... iii INTRODUCTION PREFACE ........................................................................................................................ i CHAPTER 1 PURPOSE AND DEFINITIONS ...................................................................... 1 CHAPTER 2 MANAGEMENT AND PERSONNEL ............................................................ 29 CHAPTER 3 FOOD .......................................................................................................... 59 CHAPTER 4 EQUIPMENT, UTENSILS, AND LINENS .................................................. 113 CHAPTER 5 WATER, PLUMBING, AND WASTE ........................................................... 156 CHAPTER 6 PHYSICAL FACILITIES ............................................................................. 176 CHAPTER 7 POISONOUS OR TOXIC MATERIALS ...................................................... 193 CHAPTER 8 COMPLIANCE AND ENFORCEMENT -
The Authentic Balut: History, Culture, and Economy of a Philippine Food Icon Maria Carinnes P
Alejandria et al. Journal of Ethnic Foods (2019) 6:16 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0020-8 ORIGINAL ARTICLE Open Access The authentic balut: history, culture, and economy of a Philippine food icon Maria Carinnes P. Alejandria1* , Tisha Isabelle M. De Vergara1 and Karla Patricia M. Colmenar2 Abstract The practice of making and eating fertilized duck eggs is a widely known practice in Asia. In the Philippines, “balut” is a popularly known Filipino delicacy which is made by incubating duck eggs for about 18 days. However, criticisms against its authenticity and the unstable demand for balut in the market pose challenges to the development of the Philippine balut industry. Consequently, this research aims to trace the history of balut production and consumption in the Philippines by specifically looking into the following. First, it explores the factors that contribute to the discovery and patronage of balut. Second, it identifies the localities that popularized the balut industry. Third, this includes the key industries that started the large scale production of balut. Fourth, it discusses the local ways of balut-making practices in the country. Lastly, it also provides an account of the ways of balut consumption. Through content analysis of secondary data, this research argues that balut remains an authentic Filipino food despite shared patronage in several Asian countries through the localized meanings associated with its consumption, preparation, and distribution. Keywords: Authenticity, Balut, Consumption, Culture, Delicacy, Philippines Introduction “hairy egg,” as feathers are still visible when it is cooked. Balut is a popularly known Filipino delicacy made from In Vietnam, a similar food preparation is called as hot incubated duck eggs. -
Protection of Washed and Pasteurized Shell Eggs Against Fungal Growth by Application of Natamycin-Containing Shellac Coating
Protection of Washed and Pasteurized Shell Eggs against Fungal Growth by Application of Natamycin-Containing Shellac Coating THESIS Presented in Partial Fulfillment of the Requirements for the Degree Master of Science in the Graduate School of The Ohio State University By Yang Song Graduate Program in Food Science and Technology The Ohio State University 2016 Master's Examination Committee: Dr. Ahmed Yousef, Advisor Dr. Dennis R. Heldman Dr. Luis Rodriguez-Saona Copyrighted by Yang Song 2016 Abstract Mold contamination of commercial shell eggs can potentially cause significant economic loss to the egg industry during storage. Studies indicated that molds from varies sources can propagate on commercial eggs when storage condition is less ideal. The current egg processing procedures such as commercial washing and pasteurization can weaken the egg shell, which is the primary defense of egg content, and expose processed eggs to contaminations. Generally, processed eggs are coated with mineral oil to overcome this problem. However, oil application is not very effective when used to protect eggs against mold contamination during storage. The food grade anti-fungal agent natamycin can be used to improve egg defense against mold contamination; however, direct application on egg surface will cause it to lose activity rapidly. Therefore, incorporation of natamycin and a food-grade coating is necessary to extend its anti-fungal effectiveness. As a food-grade coating, shellac can retain egg quality better compare to other coating materials; moreover, it can also serve as a matrix for natamycin to treat egg surface. Research is needed to investigate whether natamycin can remain effective in shellac coating; determine the minimum inhibitory concentration (MIC) of natamycin in shellac coating against typical mold contaminants, and whether the natamycin-shellac coating is effective when used on commercial washed eggs and pasteurized eggs. -
Egg Drop Project Grade 7
Egg Drop Project Grade 7 GRADE 7 REGULATIONS AND MATERIALS Hold an egg at ceiling's height. Drop it. What happens? Can you design a container that will prevent the egg from breaking or cracking? That's not really so hard if you think about what you will use inside the container to cushion the egg's fall. That is the focus of the experiment, and that will be the fun part – a really “eggscellent” activity! Before you begin designing your project, however, you should review the materials provided so that you get a good idea of the science involved in the experiment. Read over all of the information provided in this packet before you start so you don’t “crack” under pressure. The more knowledge you have about the science behind the experiment, the better your results will be. I am sure that we will see some very “eggstravagant” projects, and have lots of fun in the process. INTRODUCTION Gravity is a powerful force that has a fundamental impact on the way we live our lives. Even walking, which we take for granted, is not possible without gravity. Gravity provides the necessary downward force on our bodies which creates friction between our feet and the ground, allowing us to walk (push our body weight forward with one leg and then the other). When astronauts tried to walk on the moon, they found it extremely difficult, as the gravity on the moon is approximately one sixth of what it is here on earth. When we jump into the air, even though it is only for a second or two, we can be said to be momentarily overcoming the force of gravity.