Whole eggs are nutritional powerhouses.
  They are considered complete proteins. They contain all nine essential amino acids our body requires — nutrients our body doesn’t make, but needs and must be obtained through our diet.
  They are economical and stay fresh long when stored correctly. And, just as importantly, they keep us full for a while after eaten.      
  But should the recent recall of eggs stop you from eating them at home or ordering dishes at restaurants that contain them?
  Last week, we were informed of eggs from two farms in Iowa that were contaminated with salmonella enteritidis (SE) and making people sick.
  Who’s to blame? Government? Egg producers? Restaurants?
  Should we consider ourselves lucky every time we order eggs sunny side up at Louie’s Cafe and don’t  get sick?
  Consuming eggs in 2010 has now become even more dangerous than before because federal agencies can’t effectively monitor the safety of U.S. food production. From March 1 to Aug. 25, there has been 2,403 reported illnesses because of SE — that’s a four-fold increase compared to normal incidences.
  The spread of SE is a consequence of overcrowded egg farms that facilitate the spread of bacteria. Although keeping chickens confined to an area is essential because of predators and wandering chickens, hens piled on top one another in small, battery cages smothered by feathers and feces is a recipe for the spread of diseases.
  Ninety-eight percent of consumers are choosing eggs produced in this fashion.
  What about those more expensive, fancy packaged eggs located right next to the regular ones in the grocery store?
  A brown egg isn’t safer than a white egg. It is just a different breed of hen.
  “Cage free” chickens don’t guarantee non-contaminated eggs.
  A “Certified Humane” egg can still have SE.
  A “USDA Certified Organic” egg doesn’t guarantee an SE-free egg.
  The only things that guarantees no contamination are pasteurized eggs and pasteurized egg products.
  If eggs can be “Certified Humane,” why can’t they be “Certified SE Free?”  
  Is it a tougher task? Probably.
  Is it achievable? Absolutely.
  Maybe the government has finally realized it is important to keep commercially produced foods, which are widely available safe for consumers. They are finally going at the big egg producers.
  As recently as July 9, 2010, the federal government is now requiring egg producers with more than 50,000 hens to take strict measures to prevent SE in their facilities. Previously, all the focus was placed on the post-production of eggs to prevent the spread of SE.
  The feds were a little late, judging by this current outbreak of SE. I hope we see a full investigation and find out soon if the farms that produced these contaminated eggs were breaking any of the new laws passed or if this newly coordinated strategy between the Food and Drug Administration and the U.S. Department of Agriculture’s Food Inspection Service has failed us once again.
  These are the same agencies that were persuaded by the major egg producers in 2005 to remove the safe handling instructions from the outside of the carton and place them inside — essentially hiding them from consumers.
  Is consuming eggs risky? 
  Cooked and handled properly, they can be eaten and enjoyed with no worries.
  I ordered mine scattered, covered, smothered with a side of Bert’s Chili.
    Michael Sandoz is 27-year-old nutritional sciences junior from Mandeville. Follow him on  Twitter @TDR_MSandoz.       —-
Contact Michael Sandoz at [email protected]