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Eggs: Where Sound Nutrition and Egg Safety Intersect

  • September 19th, 2014

Approaches to nutrition counseling today are continually expanding to embody a holistic approach. Wellness is a lifestyle choice that includes nutrition and many other healthy choices. This means food safety as well. The USDA/HHS Dietary Guidelines for Americans 2010 note, “A healthy eating pattern also embodies food safety principles to avoid foodborne illness.”

Food safety can be an important part of everyone’s health routine. Every year, 1 in 6 Americans gets a foodborne illness, according to CDC estimates. Avoiding foodborne illness can be challenging, especially at certain stages of life.

CDC data relates that pregnant women and individuals in the golden years of life are particularly vulnerable to foodborne illness. The same is true for small children. In fact, 1 in 5 Americans is at heightened risk for foodborne illness, according to 2011 research.

The FDA and the CDC are increasingly focusing on egg safety in particular. This is because eggs, while nutritious (containing protein, vitamins A, D, E, iron, choline, lutein and zeaxanthin), represent a high- risk food. The quick facts:

Among foodborne pathogens, Salmonella causes the most illnesses—more than 1 million per year, according to the CDC.
4 out of 5 Salmonella Enteritidis illnesses are linked to eggs that are raw or undercooked, […]

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  • March 3rd, 2014

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