A SURVEY ON INSTITUTIONAL USERS OF SHELL EGGS AND EGG PRODUCTS IN FLANDERS

A survey assessed the handling of shell eggs and processed eggs from purchase until serving to potentially vulnerable people in care homes, acute hospitals, handicapped institutions, and crèches (i.e. nurseries). In 94% of the institutions shell eggs are consumed at a weekly average of 1.1 ± 0.3 eggs for each person. In 52% of the institutions egg products are used. The shell eggs are held on average at 6.4C for 1–2 weeks. The questionnaire listed a series of egg dishes, which were classified afterwards in three risk categories. Of the high‐risk dishes, shell eggs are particularly used for addition to mashed potatoes, for preparing soft‐boiled eggs and eggs sunny‐side‐up and for inclusion in hot sauces. Of the medium‐risk dishes, shell eggs are used for preparing scrambled eggs and omelets. When egg products are bought next to shell eggs, relatively less high‐risk dishes and more low‐risk dishes on the total dishes were made from shell eggs. Thus, egg products are purchased on a rational base. The distribution of storage temperature, storage time and preparation frequency of high‐risk meals were combined using a Monte Carlo resampling technique, which indicated that the majority of the samples (98.5%) fell into a low‐hazard category.