Volume 9, Issue 1
Food Safety tips this Spring!
Spring is here, which means Easter is right around the corner. Egg recipes are common during this time of the year and we must remember to cook them properly to reduce the risk of getting sick. Eggs contain Salmonella, which can be found on both the outside and inside of the eggs. They are considered safe when you cook and handle them properly. Salmonella causes nausea, vomiting and diarrhea. If you are hosting dinner for your family or friends, foodborne illnesses should not be an added worry on your plate. Please use the following food safety tips to help prepare for the big day:
- The outside and inside of the eggs can be contaminated, always wash hands and all food kitchen surface areas with soap and warm water.
- Washing your hands for at least 20 seconds will help reduce the risk of spreading harmful bacteria.
- Throw away any cracked or dirty eggs.
- Cooking an egg thoroughly reduces the number of bacteria present.
- Scrambled eggs
o Cook until they are firm and not runny
- Boiled eggs
o Cook until both the white and the yolk are firm
- Eggs mixtures/ casseroles
o Cook until the center of the mixture reaches 160°F
- Refrigerate eggs after use.
- Eggs should be refrigerated at 41°F or below to prevent salmonella growth.
- Refrigerate your leftovers within 2 hours, leftovers may be placed inside the refrigerator for 3-4 days and in the freezer for about 2-6 months.
- Don’t let raw eggs come into contact with ready to eat foods.
Additional things to consider
- When purchasing eggs always check the expiration date and for any broken eggs.
- Consider making two sets of eggs; one for decorating and another for eating.
For more information regarding Easter eggs and food safety, please visit https://www.foodsafety.gov/keep/types/eggs/index.html