Handling Eggs Safely (2280)

You can 't tell by looking if an egg contains salmonella bacteria. Although salmonella have been found inside clean, unbroken eggs, the risk of getting sick from salmonella is small. Salmonella infection, however, can be dangerous, especially for the very young, the elderly and those weakened by illness. Here are some tips for safely handling eggs:

- Keep eggs refrigerated. Avoid leaving eggs at room temperature for more than 2 hours. Rapid bacterial growth can occur at room temperature. Store eggs in the carton in the main part of the refrigerator rather than the door. Avoid using eggs with cracked shells.

- Cook eggs until the white and the yolk are firm, not runny. Thorough cooking kills salmonella bacteria. As eggs can become recontaminated, keep cooked eggs at room temperature no longer than 2 hours to prevent new bacterial growth.

- Do not eat raw eggs or foods that contain them. Such foods are Caesar salad, hollandaise sauce, and homemade versions of mayonnaise, ice cream, and eggnog. Safely prepare these foods by using pasteurized eggs or egg substitutes. These products are often found in the refrigerator or freezer section of the supermarket. Use them as you would fresh, whole eggs. Keep foods made with these products at room temperature less than 2 hours.

- Easter eggs are safe to eat if they've been outside the refrigerator for less than 2 hours. It's possible for bacteria to re-enter the eggs through cracks occurring during cooking and handling. Hard-cooked Easter eggs can be safely stored in the refrigerator for up to 7 days.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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