Posted on 12/26/2019 2:56:51 PM PST by Libloather
A hard-boiled egg recall has expanded to products sold at Walmart and Trader Joe's following a deadly listeria outbreak.
Almark Foods broadened the recall to include all hard-boiled egg products manufactured at its facility in Gainesville, Georgia, due to potential listeria contamination.
The listeria outbreak has been linked to seven cases, including one death and four hospitalizations, the Centers for Disease Control and Prevention reported. The outbreak is contained to five states, but the recalled products were shipped nationwide.
The expanded recall includes popular brands and organic fare, like Egglands Best, Pete & Gerry's and Vital Farms.
Trader Joe's egg and potato salads were recalled, too, because Almark Foods provided broken egg whites used in their production.
(Excerpt) Read more at msn.com ...
That’s the routine I follow, with inconsistent results. Eggs no less than a week after purchase, and left out to come to room temperature. I put some salt in the water, but I might try baking soda per the recommendation of an earlier poster.
Eggshells are definitely thinner than they were some years ago, and I wonder if the membrane sticking to the white is somehow related to this change.
Wow. You might like this: https://www.thespruceeats.com/boiling-points-of-water-1328760
Thanks. The temperature required to kill off Listeriosis is 165F, or 74C. which temps pasteurized products reach. But all that freezing food can do is delay the growth of the bacteria. Once un-thawed, the germs continue to multiply inside of the food.
Store-bought sanitisers, especially ones that contain quaternary ammonia or chlorine solutions, are effective in killing listeria. They recommend scrubbing food preparation surfaces with bleach, or the aforementioned sanitisers before cooking.
They advise waiting 10 minutes before rinsing down the surfaces, then allowing them to ‘air-dry’. All cutting boards should be vigorously washed in hot, soapy water, and food preparation washables like aprons, dishcloths and tea-towels must be washed regularly on a maximum heat setting. https://www.thesouthafrican.com/news/how-to-kill-listeriosis-listeria-bacteria/
For most healthy people, the infection doesn’t pose much of a threat, even if it makes you sick for a day or two. But for some people, the [Listeria] infection can be serious or even life-threatening, particularly pregnant women and their babies, people whose immune systems aren’t working right, and seniors. If you belong to any of those groups, you need to be extra cautious.
When you get a listeria infection, the signs typically include: Diarrhea Nausea Achy muscles Fever They could appear a few days after you eat the bad food, or they might take a couple of months to show up. If you have any of those symptoms, contact your doctor. If the infection spreads to your nervous system, it’s more serious. This severe form, called listeriosis, is fatal for 20% of people who have it. This happens most often with the very young, the very old, and people with weakened immune systems. https://www.webmd.com/food-recipes/food-poisoning/what-is-listeria#1
5 Foods Most Likely to Be Contaminated
1. Canned and raw seafood. 2. Fruits of all kinds. 3. Foods that are refrigerated for long periods of time. 4. Preserved and smoked meats. 5. Root vegetables and ground-grown vegetables like squash.https://www.forbes.com/sites/melaniehaiken/2011/10/21/the-latest-on-listeria-where-the-germs-lurk/#4c2e313a7b37
“”I was at a restaurant in Tennessee that had deep fried deviled eggs.””
You’re brave. How were they?
Traveling through the south one time, I remember my puzzlement when I saw a sign along the road - “Boiled Peanuts.” Didn’t try any then and since moving to the south, don’t intend to! They’re even less appealing when you hear a southerner pronounce the words.
“”You need old eggs””
This thread is the first I’ve heard of that.. How do you get old eggs? Buy them and don’t use them for how long?
Spicy boiled peanuts on a hot day in the sun are wonderful! I wasn’t a fan of such until I had to sit through a few sweltering days watching softball games. But I was hungry and needing salt. Those things hit the spot, and husband and I enjoy them every now and then. Mmm
They were actually very tasty.
I don’t like boiled peanuts either. Love Virginia peanuts They are larger with higher oil content.
Deep fried peanuts are very tasty. Eat em shells and all
I was gonna ask....how hard is it to hard boil your own darn eggs?!?!
Throw some baking soda in there. Most of the time the shells just slide right off. It’s the only thing I’ve found that works.
My fave is hard boiled eggs with Pappy’s on them.
https://www.pappysfinefoods.com/seasonings/pappys-choice-seasoning-5oz
bump
Start with cold water...
Eggs should be started in water that’s *already boiling*. The instant blast of heat seems to fuse the membrane to the shell (rather than the white) which is what you need for easy peeling.
The only other thing that works is using old eggs. Old eggs tend to peel easily regardless of whether you start with cold or boiling water. The problem is you can’t always wait a few weeks for a batch of eggs to get old.
Here’s an article that explains it:
https://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html
Be sure to see the pic showing a dozen eggs, half of which were cooked each way. Six were started in cold water, six were started in boiling water. The difference in peeling is dramatic.
Throw some baking soda in there.
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I’m going to try that too. Never heard of doing that!
But how does the bacteria get through the (unbroken) shell into the egg?
Back in the days of fifteen cent draughts at the little saloon down the street, they kept a bowl of hard-boiled eggs on the bar, for snacking, at a nickel apiece. Never heard of anybody dying from them. Or from peanut butter in school, either.
Did you immerse them in cold or ice water immediately after cooking, and wait until they were room temperature to peel them?
I assume the final product was peeled eggs.
There has to be human contact at some point, but I don’t know how the hard-boiled eggs are shelled. Listeria must be in the equipment somewhere.
Thanks loads. I think the starting in cold water was one of the first things I ever learned. It wouldn’t explain why I have had some successes and some failures doing it that way. I’ll take a look at the link - thanks a lot.
Who would want to take a chance on letting eggs sit out of refrigeration until they’re old enough to make peeling boiled eggs easier? I would think that would be inviting bacteria and why eggs are kept on refrigerated shelves in stores.
It’s as bad as the hints/advice people hand out to eliminate leg cramps - one I loved was keeping a bar of soap under your bottom sheet. Believe it or not, I actually tried it and whether it worked, I really couldn’t say if it did or if it was mind over matter. Actually over the years, I’ve gone from one idea to another. The product on the market now (Theraworx) - advertised on TV is a big help but I think Vitamin B Complex is doing it better!
The reason for your mixed success is probably that you’ve had newer and older batches of eggs without really paying attention to it. The same method — starting with cold water — can yield drastically different results depending on the eggs. New eggs that the grocer stocked in his cooler just yesterday will be a bear to peel. Eggs that have been sitting in the cooler (or your refrigerator) for several weeks will peel easily. You don’t have to take the eggs out of refrigeration for them to become old. The consistency of the albumen changes over time even when they’re chillin’ in the fridge. For whatever reason, the membrane doesn’t seem to adhere as readily to the runnier whites in older eggs which makes them easier to peel.
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