SALMONELLA One of several types of bacteria which can cause food poisoning (salmonellosis) if ingested in large numbers. It is found in the intestinal tract of animals, birds, insects, reptiles, seafood, and people. The bacteria can easily be passed from the intestinal tract to the hands and on to food.

Although the inside of the egg was once considered almost sterile, Salmonella enteritidis (Se) has been found recently inside a small number of eggs (much less than 1%). If an egg does contain Se, the numbers in it freshly laid egg probabiy will be small and, if the eggs are properly refrigerated, will not multiply enough to cause illness in a healthy person.

The majority of salmonellosis outbreaks have been attributed to foods other than eggs - chicken, beef, and fish - to human carriers and through them. utensils and other foods during preparation. Of the outbreaks involving eggs. almost all have ocurred in the foodservice sector and have been the result of inadequate refrigeration and insufficient cooking.

Se will not grow at temperatures below 40 degrees F. and is killed at 160 degrees F. Temperatures between 40 degrees F. and 141 degrees F., known as the danger zone, are ideal for rapid growth.

Illness from Se can be avoided through adequate refrigeration, proper cooking and sanitary kitchen and food handling procedures. -see Buying, Cooking Methods, Raw Eggs, Storing