To avoid contracting foodborne illness, handle fresh eggs carefully. Even eggs with clean, uncracked shells may occasionally contain bacteria called Salmonella that can cause an intestinal infection. The U.S. Food and Drug Administration (FDA) requires that egg producers obtain chicks that are certified Salmonella free, that the hens are kept in houses that are free from rodents and other Salmonella carrying sources, that the houses are continually tested for Salmonella, and that the eggs are stored at temperatures that retard Salmonella growth. The FDA also requires that all cartons of shell eggs that have not been treated to destroy Salmonella carry the following safe handling instructions—To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.
These instructions are particularly important for those most vulnerable to foodborne disease—children, the elderly, and persons with weakened immune systems due to steroid use, conditions such as AIDS, cancer or diabetes, or such treatments as chemotherapy for cancer or immune suppression because of organ transplants. Eggs that have been treated to destroy Salmonella—by in-shell pasteurization, for example—are not required to carry safe handling instructions.
Purchasing
* Buy eggs only if sold from a refrigerator or refrigerated case.
* Open the carton and make sure that the eggs are clean and the shells are not cracked.
* Refrigerate promptly.
* Store eggs in their original carton and use them within 3 weeks for best quality.
Cleanliness
* Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods
Cook Thoroughly
* Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
* Casseroles and other dishes containing eggs should be cooked to 160°F (72°C). Use a food thermometer to be sure.
* For recipes that call for eggs that are raw or undercooked when the dish is served—Caesar salad dressing and homemade ice cream are two examples—use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products. Treated shell eggs are available from a growing number of retailers and are clearly labeled, while pasteurized egg products are widely available.
Safe Serving
* Serve cooked eggs and egg-containing foods immediately after cooking.
* For buffet-style serving, hot egg dishes should be kept hot, and cold egg dishes kept cold.
* Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165°F (74°C) before serving.
Proper Chilling
* Cooked eggs, including hard-boiled eggs, and egg-containing foods should not sit out for more than 2 hours.
* Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking
* Use frozen eggs within one year. Eggs should not be frozen in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
* Refrigerate leftover cooked egg dishes and use within 3-4 days. When refrigerating a large amount of a hot egg-containing leftover, divide it into several shallow containers so it will cool quickly.
Traveling with Food
* Cooked eggs for a picnic should be packed in an insulated cooler with enough ice or frozen gel packs to keep them cold.
* Don't put the cooler in the trunk—carry it in the air-conditioned passenger compartment of the car.
* If taking cooked eggs to work or school, pack them with a small frozen gel pack or a frozen juice box.
Contact the Center for Food Safety and Applied Nutrition at (888) 723-3366 for additional questions or information.
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