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It's spring -- the season to enjoy the great outdoors and celebrate special occasions, like Easter, Passover, and graduation! While eggs are used all year ’round, they are especially important for many spring and summertime activities. They are used for cooking festive delights and for decorating and hiding just before the big Easter egg hunt.
Like all perishable foods, such as meat, poultry, seafood and produce, eggs need to be handled properly to prevent foodborne illness. Occasionally, eggs with clean, uncracked shells can be contaminated with bacteria. Eating foods containing harmful bacteria can give you a foodborne illness. That's why it's important to cook eggs thoroughly and use a food thermometer to make sure that food containing eggs reaches a safe internal temperature. Here's what YOU can do to have a safe and egg-cellent spring and summer! Clean Up, Clean Up... - Before you begin preparing holiday dishes, remember that clean hands are key! Always wash hands with warm water and soap before and after food preparation, as well as when you're handling raw animal products, such as raw eggs.
- Beware of cross-contamination. Foodborne illness can occur when kitchen equipment is not thoroughly washed between uses. Always wash surfaces and cooking equipment, including blenders, in hot, soapy water before and after food preparation.
Cook and Keep Cool... - Bacteria can multiply in moist foods, including desserts and salads containing high-protein foods. Refrigeration slows bacterial growth, so it's important to refrigerate eggs and egg-containing foods. Your refrigerator should be at 40 °F or below. Use a thermometer to monitor.
- Remember the 2-Hour Rule: Don't leave perishables out at room temperature for more than two hours. Bacteria love to grow in protein-rich foods.
- Whether you like your breakfast eggs scrambled or fried, always cook eggs until the yolks and whites are firm.
- Tasting is tempting, but licking a spoon or tasting raw cookie dough from a mixing bowl can be risky. Bacteria could be lurking in the raw eggs.
- Cook cheese cakes, lasagna, baked pasta and egg dishes to an internal temperature of at least 160 ºF. Use a food thermometer to check.
If you have questions or concerns about eggs, contact -- If you have questions or concerns about food safety, contact: - The U.S. Department of Agriculture (USDA) Meat and Poultry Hotline at 888-MPHotline (888-674-6854). The TTY number for the hearing impaired is 800-256-7072.
- The U.S. Food and Drug Administration (FDA) Food Information Line at 888-SAFE-FOOD.
Easter Egg Hunts |
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