Foods prepared with raw shell eggs have often been associated with Salmonella bacteria food poisoning outbreaks.
- 54% of restaurants pooled raw shell eggs for later service.
- These pooled eggs were held a median of 4 h for scrambled eggs, 5.5 h for omelets, and 6 h for pancakes and French toast.
- Nearly 26% of restaurants reported storing eggs at room temperature.
- 5% stored eggs on ice or in cold-water baths before cooking.
- Generally, eggs were cooked to 72 to 83°C, which is above the recommended final cook temperature of 63 to 68°C.
- Employees reported sanitizing utensils used to prepare eggs less than once every 4 h in 42% of restaurants.
The authors conclude: “Several areas were identified in which further emphasis might reduce egg-associated SE (Salmonella) infections in accordance with Healthy People 2010 goals.”
If I translate this study for you I conclude that there is at least a 26% chance the raw eggs have been at room temperature before they are used and if you order pancakes or French toast they may have been on the countertop for beyond 6 hours. WOW. I am going to start making French toast at home.