2016
DOI: 10.3390/foods5030045
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Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed

Abstract: Many consumers do not follow recommended food safety practices for cooking egg dishes, such as pies, quiches, and casseroles, potentially leading to foodborne illnesses such as Salmonellosis. The United States Department of Agriculture (USDA) recommends cooking egg mixtures until the center reaches 71 °C (160 °F). The objectives of this study were to determine what endpoint temperature information consumers receive from egg dish recipes, and if recipes would lead to safe temperatures when followed. Egg dish re… Show more

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Cited by 14 publications
(10 citation statements)
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“…There are several methods of high-temperature heat-treatment of semi-finished products at temperatures of 150… 280 °С. The main ones are boiling and frying; and combined ones are baking and boiling with subsequent frying [15,16].…”
Section: Literature Review and Problem Statementmentioning
confidence: 99%
“…There are several methods of high-temperature heat-treatment of semi-finished products at temperatures of 150… 280 °С. The main ones are boiling and frying; and combined ones are baking and boiling with subsequent frying [15,16].…”
Section: Literature Review and Problem Statementmentioning
confidence: 99%
“…There are no data on the proportion of eggs that are used in meals that include raw eggs in their preparation or are consumed raw, but it is expected to be a very small fraction of the total number of table eggs consumed in the EU. The United States Department of Agriculture recommends cooked above the recommended temperature before the consumer considers them done (Godwin et al, 2016). Hardcooked eggs should be cooked at a temperature between 80°C and 85°C (McGee, 1984).…”
Section: Consumptionmentioning
confidence: 99%
“…For baking semi-products, based on milk-protein concentrates (MPC), there are used heating chambers of different constructions with low or upper heating, natural or forced circulation of hot air or overheated water steam. One-portion semi-products, such as casserole, are thermally processed at temperature 180...250 °С up to 30 min [2,3].…”
Section: Introductionmentioning
confidence: 99%