What You Need To Know About Egg Safety


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{/googleAds} Handle with Care:

• Look through cartons of eggs to find a package that has uniformly colored shells, no shells should be discolored or have opaque spots.

• Don’t purchase a carton with an egg that is cracked.

• The breed of the hen determines the color of her eggs, nutrient levels are not significantly different in white and brown shell eggs.

• If you're packing your own groceries, wrap the eggs in an extra bag if you are concerned they might break.

• When grocery shopping, make sure eggs aren't on the bottom of the cart or bag so they don’t get crushed.

• It's not necessary or recommended for consumers to wash eggs.

Keep Them Cool:

• Although egg containers may recommend storing below 45, but to address food safety for all types of products in the refrigerator, 40 degrees should be the upper limit.

• Keep the eggs in the main part of the refrigerator in the original carton, not on the door which can be a different temperature due to opening and closing or in the separate egg container that sometimes comes with refrigerators.

• A cold egg left out at room temperature can sweat, facilitating the movement of bacteria into the egg and increasing the growth of bacteria.

• Eggs always have a date on the carton and may have a date stamped on the egg itself.

• Eggs will typically last about four or five weeks.

Cook Them Through:

• There are some kinds of bacteria that can get into the egg while it is being formed, specifically a type of Salmonella that can make people sick, especially small children.

• Cook eggs until the yolks are solid, not runny.

• Don’t eat raw cookie dough that has the eggs in the batter, or other uncooked foods that contain raw eggs.

• Egg white powder is dried egg white and because it is pasteurized, can be used safely without cooking or baking it.

• There are also pasteurized liquid eggs in containers similar to milk pints or quarts, and there are a few companies that pasteurize eggs in the shell; these can also be consumed without heating, although they will not whip up to form a meringue.

• Casseroles and other dishes containing eggs should be cooked to a safe minimum internal temperature of 160°F as measured with a thermometer.