Deviled eggs and potato salad are summer picnic staples, but they can also be a vehicle for food poisoning if they are left out too long. Bacteria, such as Salmonella, grows rapidly in warm weather and can reach high numbers on food left at room temperature for few hours causing illness.
Salmonella causes more hospitalizations and deaths in the U.S. than any other foodborne bacteria, according to the Centers for Disease Control and Prevention. Each year these Salmonella illnesses result in $365 million in direct medical costs.
Anyone can get Salmonella food poisoning, but older adults, infants, children and people with weakened immune systems, including pregnant women, are at increased risk for serious illness. Symptoms of a Salmonella infection, called salmonellosis, include fever, abdominal cramps, and diarrhea. They usually appear within 12 to 72 after eating the contaminated food and last four to seven days.
Salmonella can live on the inside or outside of an egg. An egg that has Salmonella on its shell or in its yolk won’t look on smell any different than one that doesn’t. There are some steps you can take to reduce your risk of Salmonella poisoning. Keep eggs refrigerated at or below 40° F (4° C) at all times. Only buy eggs from stores or other suppliers that keep them refrigerated. Throw out cracked or dirty eggs. Don’t keep eggs or other foods at room temperature for more than two hours. Don’t eat foods made with raw or lightly cooked unpasteurized eggs. Ask if a restaurant uses pasteurized eggs to make its Hollandaise sauce or Caesar salad dressing before ordering. Try using pasteurized eggs when making foods for parties or picnics.
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