Ensure the well-being of your clients with smoothies, shakes, and more!

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Blueberry Smoothie

2½ cups fresh or frozen blueberries, thawed
1¼ cups apple juice
1 cup vanilla ice cream or frozen yogurt
2 Davidson’s Safest Choice® Pasteurized Shell Eggs
¼ cup 2% milk
¾ tsp. ground cinnamon

In blender, combine blueberries, apple juice, ice cream, eggs, milk and cinnamon until smooth. Serve immediately.

Serving size: 1 cup
Yield: 5 servings

Nutrition Info (per serving, using regular ice cream)
Kcal: 158
Protein: 4.3 gm
Fat: 5.7 gm
Carbohydrate: 23.5 gm
Dietary fiber: 2.4 gm
Calcium: 73 mg
Iron: 0.61 mg
Sodium: 60 mg
Vitamin C: 26 mg
Vitamin A: 245 IU

Dysphagia Diet Notes:
Generally classifies as Spoon-Thick Liquid level on NDD. Note this will become thinner as it thaws.

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Orange Strawberry Smoothie

6 cups of orange juice (can substitute with other juice flavor of preference)
2 cups strawberries (fresh or frozen)
1 banana
2 Davidson’s Safest Choice® Pasteurized Shell Eggs (raw)
1 tsp. sugar

In a kitchen blender, fill two-thirds with crushed ice (equivalent of 18 ice cubes). Add, juice, fruit, 2 whole Davidson’s Safest Choice® raw eggs (yolk and white) and sugar to taste. Blend until smooth. Can substitute fruit to whatever person likes and increase the amount of fruit by decreasing amount of crushed ice.

Serving size: 1 cup
Yield: 11 servings

Nutrition Info (per serving)
Kcal: 97
Protein: 2.5 gm
Fat: 1.3 gm
Carbohydrate: 20.0 gm
Dietary fiber: 1.1 gm
Calcium: 26 mg
Iron: 0.73 mg
Sodium: 15 mg
Vitamin C: 75 mg
Vitamin A: 268 IU

Dysphagia Diet Notes:
Generally classifies as Thin Liquid level on NDD. To make it thicker, reduce ice (making the product more nutrient dense), and/or use frozen fruit, and/or add commercial thickener.

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Great Grape Smoothie

1 cup California seedless grapes
½ cup frozen cherries
½ cup frozen strawberries
½ cup peeled and sliced orange
½ cup peeled and sliced banana
1 Davidson’s Safest Choice® Pasteurized Shell Egg

In blender, combine all ingredients until smooth. Serve immediately.

Serving size: 1 cup
Yield: 3 servings

Nutrition Info (per serving)
Kcal: 112
Protein: 3.2 gm
Fat: 1.9 gm
Carbohydrate: 22.8 gm
Dietary fiber: 2.7 gm
Calcium: 33 mg
Iron: 0.98 mg
Sodium: 26 mg
Vitamin C: 237 mg
Vitamin A: 426 IU

Dysphagia Diet Notes:
Generally classified as Thin Liquid level on NDD. To make it thicker, reduce ice (making the product more nutrient dense), and/or use frozen fruit, and/or add commercial thickener.

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Sunshine Berry Smoothies

2½ cups fresh or frozen strawberries, thawed
5 cups orange juice
1 tbsp. vanilla
2 Davidson’s Safest Choice® Pasteurized Shell Eggs
2 bananas
Ice

Fill blender half full of ice (12 ice cubes). Add strawberries, orange juice, vanilla, eggs, and bananas, blend until smooth. Serve immediately.

Serving size: 1 cup
Yield: 10 cups

Nutrition Info (per serving)
Kcal: 158
Protein: 4.3 gm
Fat: 5.7 gm
Carbohydrate: 23.5 gm
Dietary fiber: 2.4 gm
Calcium: 73 mg
Iron: 0.61 mg
Sodium: 60 mg
Vitamin C: 26 mg
Vitamin A: 245 IU

Dysphagia Diet Notes:
Generally classifies as Thin Liquid level on NDD. To make it thicker, reduce ice (making the product more nutrient dense), and/or use frozen fruit, and/or add commercial thickener.

Sample HACCP Plan: Fresh Smoothie
(recipe containing raw eggs)

 

Download this as Word doc >

Potential Hazards:

• Salmonella enteritidis contamination in raw shell eggs
• Contamination from employees (hygiene & health)
• Contaminated food-contact surfaces

Controls / SOPs:

• Receive & store eggs at/below 45°F
• Receive & store frozen fruit and other frozen ingredients at/below 0°F
• Check dates; practice FIFO
• Raw fruit: wash under cool running water before beginning preparation
• Start preparation with clean, sanitized work area, equipment, and utensils
• Employees: wash hands per established procedure
• Employees: follow established employee health policies
• Prevent bare-hand contact with food; use sanitary gloves and/or utensils
• Immediately following preparation, label and date-mark product

Critical Control Points (CCPs):

• Purchase pasteurized shell eggs
• Cold holding of finished product at/below 41°F

Corrective Actions:

• If shell eggs are not pasteurized, do not serve, esp. to highly susceptible population. (2005 FDA Food Code Section 3-801.11)
• If product temperature exceeds standard, discard.

Notes:
This is a sample plan only. Please adapt to meet applicable foodservice sanitation regulations and standards and your own foodservice systems.

Real flavor comes only from fresh foods like Davidson's Safest Choice® Pasteurized Eggs. Try for yourself and compare.

Click for a sample Product Evaluation Form (MS Word document) and set up your own taste panel. We encourage you to compare a fresh smoothie with some of your nutrition supplement beverages as well. If you are paying nearly $40/case for these products, try a cost and nutrient comparison in conjunction with your taste test. Regsitered Dietitian Kathleen Goodwin encourages a close look at ingredients and points out that real foods (such as the fruits in these smoothies) are not only less expensive; they provide the added benefit of phytonutrients. To see her cost and nutrient of supplements versus real recipes, see: www.thedietchannel.com/scoopon.htm.

Why not try your own comparisons? Do fresh, safe, and nutritious smoothies have a place in your meal service?

 

Complete the form below to ask your boss for his or her approval to purchase Davidson's Safest Choice® Pasteurized Shell Eggs.

Your Name: 

Your Email: 

Boss's Name: 

Boss's Email: 

Outgoing Message:

I would like to purchase Davidson's Safest Choice Pasteurized Shell Eggs for our operation, and am writing to ask for your approval. As you may already know, Salmonella enteritidis bacteria cause about 1.4 million cases of foodborne illness in the US every year, and about 80% of these illnesses share a common culprit -- eggs. About two-thirds of Salmonella illnesses trace to retail operations (e.g., food service). This risk concerns me, as CDC data indicate elderly clients are 10 to 100 times more likely to die from foodborne illness (compared with younger Americans). I feel in all, the risks are too great to ignore. The FDA agrees. The 2005 FDA Food Code specifies we should serve pasteurized eggs to our highly susceptible populations because of these very risks. Let's consider the risk analysis and true costs of our egg purchasing decisions. These eggs cost a little bit more per carton than other shell eggs. That small increment represents our insurance -- insurance against a foodborne illness outbreak among our clients and the suffering that would generate; insurance against potential litigation targeting our organization, and insurance against devastating destruction of our reputation. This is our choice in managing the risk of Salmonellosis, and why I'm requesting the authority to purchase Davidson's Safest Choice pasteurized eggs. Do you agree? Thank you for considering this urgent matter.

All fields are required.

 

reprinted with permission from DIETARY MANAGER Magazine, April 2009
by Sue Grossbauer, RD

If you are serving an aging population, you are no doubt keenly aware aging Americans are among those at greatest risk of foodborne illness (FBI) caused by Salmonella enteritidis and other pathogens. Older individuals are more vulnerable to FBI due to a variety of factors. With age, common conditions such as illness, decline in gastrointestinal function, poor nutrition, and weakened immune systems may come into play.

Another focus of concern in the longterm care setting is the consequences of FBI. Whereas a young, ordinarily healthy person can generally recover from illness, the impact changes for a senior in a nursing home. Hospitalizations for Salmonellosis are more common, as are protracted illness and long-term complications.

Compared with the general population, an elderly resident is 10 to 100 times more likely to die from FBI, according to the US Department of Agriculture (USDA). In fact, the Centers for Disease Control (CDC) points out that most of the deaths caused by Salmonella enteritidis have occurred among the elderly in nursing homes. Also at risk are very young children, and many hospitalized patients, AIDS patients, and anyone with an impaired immune system.

Opening the “FBI File” on Salmonella

Why should the food-safe dietary manager focus on Salmonella? And why eggs? First of all, among bacteria, Salmonella species are the number-one culprit in foodborne illness. Here are more facts for your “FBI” (foodborne illness) file:

• Salmonella causes about 1.4 million cases of FBI in the US every year.
• Salmonella causes more deaths than any other foodborne bacteria, according to CDC estimates.
• About 4 of every 5 Salmonella FBI cases share a common culprit— eggs.
• One of every 50 consumers could be exposed to a Salmonella-contaminated egg each year, according to CDC analysis.
• One in 20,000 eggs is contaminated with Salmonella—or one in 10,000 in the Northeastern US.
• Statistically, a pallet of fresh shell eggs from a foodservice receiving dock is likely to include at least one egg that is contaminated with Salmonella bacteria. (A typical pallet contains 60 cases of eggs, at 15 dozen cartons per case, or 10,800 eggs.)
• About 2 of every 3 Salmonellosis cases stems from food eaten away from home…Think food service!

Salmonellosis symptoms—fever, diarrhea, abdominal cramps, and headache— typically emerge 6-72 hours after eating a contaminated food. As few as 15 bacterial cells can cause illness.

Illness lasts a few days, and sometimes longer. Diarrhea and dehydration are among the reasons hospitalization may be warranted. Recovery time depends on the exact strain of Salmonella bacteria and a patient’s overall health.

A few weeks after initial illness, some patients (about 1 in 50) develop reactive arthritis, also called Reiter’s Syndrome. Reiter’s is a form of inflammation that is thought to follow certain bacterial infections. It brings on symptoms such as urinary inflammation, incontinence, conjunctivitis (irritation in the eyes), joint pain, and sometimes skin lesions. This illness may continue for months in some people.

Which Comes First—the Chicken or….?

Wonder how Salmonella enters the egg supply? For once there is an answer to the “Which came first…” question. It really is the chicken! Experts say that chickens may carry the bacteria in their own bodies, and pass Salmonella along to the egg while it is forming in the ovaries. Chickens can also pass bacteria to the eggshell— and through the shell pores into the inner egg—when the egg is laid. Chickens harboring Salmonella are usually not sick themselves.

Eggs involved in Salmonellosis are almost always Grade A commercial shell eggs. Although safe receiving practices specify that shell eggs should be received intact, cracked shell eggs are not responsible for the Salmonella problem. An intact shell by no means guarantees safe eggs. Likewise, cagefree, free-range, organic, or brown eggs are in no way exempt from the Salmonella risk.

Any part of the egg can harbor bacteria, and both whites and yolks have been implicated in FBI. However, the yolk is the most common source, according to the USDA. The common element: Eggs were served raw or undercooked. Per USDA regulations, egg processing plants undergo washing and sanitization. However, these practices do not eliminate Salmonella contained within the egg.

The USDA also mandates labeling of shell egg cartons as follows: “Safe Handling Instructions: To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.” Pasteurized shell eggs are exempt from this labeling.

Egg HACCP and Your Menu

Eggs continue to be popular menu items in all segments of food service. Menu features such as chorizo scrambled eggs, huevos rancheros, breakfast sandwiches, omelets, eggs Benedict, eggs Florentine, and French toast all ranked within the top 15 breakfast menu trends in the 2009 Chef Survey of the National Restaurant Association.

FBI facts and figures make it clear that all these favorite egg dishes deserve plenty of attention in your HACCP plan. Unfortunately, eggs contaminated with Salmonella enteritidis don’t offer any telltale signs of contamination; they look and taste the same as other shell eggs. This makes safe practices based on hazard analysis and control essential to your clients’ well-being.

The FDA Food Code (2005) provides a great deal of guidance about eggs. It states, for example, that:

• Eggs that have not been specifically treated to destroy Salmonella should be labeled to include safe handling instructions. (Section 3-201.11).
• Eggs should be received and stored at a temperature of 45°F or less. (The Food Code Supplement, issued in 2007, clarifies this standard applies to pasteurized shell eggs as well as to standard raw shell eggs.)
• The foodservice manager (person in charge) must be able to identify major allergens—including eggs— on the menu.

The FDA Food Code also specifies that if you are serving a highly susceptible population:

“Pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of foods such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages, and recipes in which more than one egg is broken.” (Section 3-801.11)

All of this guidance merits incorporation into your standard operating procedures and your HACCP plan. Also be aware that for a traditional egg cooked to-serve, endpoint time/ temperature standard is 145°F held for 15 seconds. The result is a dry and hard yolk. However, a pasteurized shell egg can be served over-easy, soft-cooked, as eggs Benedict, or even uncooked, e.g., as part of an eggnog, fruit smoothie, or Hollandaise sauce.

Egg Beverages and HACCP

Growing numbers of dietary managers today are aiming to reduce food costs, but increasingly use nutritional supplements for healthcare clients. Eggs offer high-quality protein with the added benefits of vitamins and minerals, fresh taste, convenience, and affordability.

If you are serving egg-based beverages such as eggnog, shakes, or smoothies for nutrition supplementation, remember that starting with a safe egg is the first step. In the FDA Process HACCP model designed for food service, uncooked egg beverages classify as “Process 1,” meaning there is no further cooking. Critical control points, therefore, trace all the way back to purchasing in your flow of food. Purchasing pasteurized shell eggs becomes a critical control point (CCP). If you include fresh fruit in your egg beverages and serve a highly susceptible population, also keep in mind that the Food Code specifies juice HACCP procedures as well.

Beyond purchasing, effective HACCP controls for egg beverages and smoothies include enforcing personal hygiene and hand washing; starting with clean and sanitized utensils; and temperature control following preparation and during service.

Understanding Pasteurization

Pasteurized shell eggs offer foodsafe advantages for healthcare foodservice operations. Pasteurization is a century-old process that destroys pathogens through simple heat, and is well-known for its role in making milk and juices safe for consumption. The science for pasteurizing fresh eggs in their shells was developed in the 1980s, but only scaled up commercially in the past few years. The egg pasteurization process is entirely natural and ensures elimination of Salmonella bacteria as well as viruses (e.g., Avian influenza or “bird flu”). The shell egg pasteurization process does not cook the egg, so quality and fresh flavor are preserved.

According to the US Department of Agriculture, “In-shell pasteurized eggs may be used safely without cooking.” The FDA has incorporated the latest egg safety science into Food Code Guidance, which is being adopted by individual health jurisdictions throughout the nation. With attention to hazards and controls and through targeted purchasing practices, you can keep your residents enjoying egg favorites while also enjoying the security of safe and wholesome food for your residents.