The Facts About Egg Safety
It's that 'egg-citing' time of year spring! It's the season to enjoy the great
outdoors and celebrate special occasions. Although eggs are eaten throughout the
year, they are an important part of springtime events such as egg hunts.
Eggs are perishable, just like raw meat, poultry and fish. To protect you and your
family from a foodborne illness, be sure to handle and prepare eggs safely. Here
are some of the most common questions, and their answers, consumers have about egg
safety.
Why is egg safety important?
Unbroken fresh shell eggs may contain Salmonella Enteritidis bacteria that cause
foodborne illness. While the number of eggs affected is quite small, there have been
cases of foodborne illness in the last few years.
Are the bacteria in the yolk or the white?
Unfortunately there isn't an either/or answer to this question. Researchers say if
the bacteria are present, it's usually in the egg yolk. However, bacteria may also be
in the egg white. The bottom line - cook the entire egg until it's firm whites and
yolks.
Can shell eggs be pasteurized?
Yes, shell eggs can be pasteurized by a processor if the US Food and Drug
Administration approves the process. Pasteurized shell eggs are available in
some parts of the country, but aren't yet available nationwide. Because special
equipment is needed to pasteurize eggs in the shell, it isn't possible to
do it at home.
What should I look for when buying eggs?
Always buy refrigerated eggs. Look for Grade A or AA eggs that are clean and have
uncracked shells. Check the freshness date. Take eggs straight home and store them
immediately in the refrigerator. Store them in the grocery carton in the coldest
part of your refrigerator.
Should I wash eggs before storing or cooking?
No. When eggs are processed, they are carefully washed and sanitized using a special
detergent. The eggs are then coated with a tasteless, natural mineral oil to protect
them. How long will eggs be safe in the refrigerator? Use raw shell eggs within
three to five weeks. Hard-cooked eggs will keep one week if refrigerated.
Are there special recommendations for handling eggs?
Handle eggs as you would any other perishable food such as raw meat or poultry. Wash
hands, utensils, equipment and kitchen surfaces with warm, soapy water before
and after contact with eggs and dishes containing eggs.
How do I know when cooked eggs are safe?
any cooking methods can be used to cook eggs safely, including poaching, hard cooking,
scrambling, frying and baking. However, eggs must be cooked thoroughly until yolks are
firm. Scrambled eggs shouldn't be runny. Casseroles and other dishes containing eggs
should be cooked to 160 degrees F. Use a food thermometer to be sure.
How can I keep eggs safe during an egg hunt?
Here are some step-by-step instructions from the FightBAC! food safety
website www.fightbac.org
- Wash your hands before and after handling eggs at each step of the process.
- Use only uncracked, refrigerated eggs.
- To cook the eggs, place a single layer of eggs in a saucepan. Add water to at least one inch above the eggs. Cover the pan, bring the water to a boil, and carefully remove the pan from the heat. Let the eggs stand (18 minutes for extra large eggs, 15 minutes for large). Immediately run cold water over the eggs. When the eggs are cool enough to handle, place them in an uncovered container in the refrigerator where they can air dry.
- When decorating, be sure to use food grade dyes. It's safe to use commercial egg dyes, liquid food coloring, and fruit-drink powders. When handling eggs, be careful not to crack them. Otherwise, bacteria could enter the egg through the cracks in the shell.
- Keep hard-cooked Easter eggs refrigerated until just before the hunt. Keep them fully chilled by storing them on a shelf inside the refrigerator not in the refrigerator door.
- Consider preparing one set of eggs for decoration only and another set for eating.
- Hide the eggs in places protected from dirt, pets and other potential sources of bacteria.
- The total time for hiding and hunting eggs should not exceed two hours.
- Refrigerate 'found' eggs until eaten.
Catherine Violette, UNH Cooperative Extension Extension Specialist, Food and Nutrition