Questions from our readers...

Q I am one of those people who is sensitive to sodium and must restrict it. In an attempt to do so, I purchased a device that senses the amount of sodium in foods. How accurate are these items? N.P.

A       Sold as the Salt Sensor, this device is supposed to measure the amount of salt in your food. It does NOT measure sodium. It measures all salts, including potassium and calcium salts, and not just sodium salt. In tests by Consumer Reports, it was found to be very inaccurate as well as inconsistent.

Q I'm confused about the reports regarding salmonella in eggs. Is this a real concern? R.S.

A       Salmonella poisoning is the most frequent type of food poisoning. This bacteria is most often transmitted in restaurants as a result of poor hygiene and insufficient refrigeration. This is also true in the case of eggs. Salmonella may occur on the outside of the egg (on the shell) but not on the inside unless transmitted there by a contaminated utensil or finger while cracking on the egg. Salmonella poisoning at home is less common, but in the case of eggs, soft (or hard) boiling an uncracked egg will destroy any bacteria which may exist on the shell. Also, when buying and using eggs, avoid ones which are cracked.