|  | Diet Nutrition | Nutrition

What Are the Bacteria Found in Frozen Egg Products?

Eggs are inexpensive, easy to find, and, depending on what side of the debate you are on, nutritionally beneficial. Americans consume eggs and egg products, or eggs removed from the shell, in numerous other foods, such as ice cream, cakes and mayonnaise. Some people freeze their eggs by removing them from the shell, beating the egg and yolk together, and placing them in an airtight container. Though the FDA and USDA have strict guidelines as to how eggs are handled and sanitized before they reach the market, there are some bacterial risks involved when eggs and egg products reach your home and your freezer.

  1. Salmonella

    • One of the most widely recognized types of bacteria is salmonella. Salmonella can be present in the yolk and the egg whites and can escape through cracks in the eggshell. If an egg or egg product is frozen and already contains salmonella, it will still be in the product after it is thawed.

    Staphylococcus aureus

    • Staphylococcus aureus is a bacteria that causes vomiting, fatigue, nausea and abdominal cramping in humans. It is not limited to eggs and egg products; it also occurs in dust, water, food and food equipment, air, sewage and milk. Overly washing eggshells causes the shells to become more porous, increasing the chance that bacteria will enter the egg contents.

    Listeria Monocytogenes

    • Eggs can also pick up dust from the hen's nest and feathers, or microorganisms, such as Listeria monocytogenes, from the workers and machines that handle the eggs at the processing plants. Listeria monocytogenes can also be found in birds, mammals, animal feed and soil. Most of these bacteria are eliminated before they leave the processing plant, but there are occasions when the bacteria will linger. Listeria monocytogenes is an especially hardy bacteria. Good hygiene and proper egg product storage will eliminate most of the risk.

    Household Germs

    • The FDA mandates that all eggs intended for market be properly washed and sanitized, however, humans can spread bacteria and germs through poor hygiene after the sanitation process. It is important to wash your hands thoroughly and to store eggs in the refrigerator or egg products in the freezer. Eggs should not be out of the refrigerator for more than two hours at a time. Good hygiene is important when handling frozen egg products as well, as they could also be contaminated by human contact.

Nutrition - Related Articles