Joan Weinryb, MD
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To the Editors: I was struck by a statement made in the article by Mishu and coworkers (1) on the transmission of Salmonella enteritidis gastroenteritis via intact chicken eggs. The authors note that "traditional methods of cooking eggs . . . do not completely eliminate the risk for infection" and then mention that "Salmonella enteritidis survives in the liquid yolks of eggs that are boiled for 8 minutes." I have heard of 3-minute eggs and 4-minute eggs, but as far as I know, no one can boil an ordinary, domestically available chicken egg for 8 minutes and produce anything resembling
Weinryb J. Eggs and Salmonella enteritidis Transmission. Ann Intern Med. 1992;116:93–94. doi: https://doi.org/10.7326/0003-4819-116-1-93_2
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Published: Ann Intern Med. 1992;116(1):93-94.
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