Egg Safety Tips
March 23, 2009 by Sandy Mitchell
Filed under Recipes
In light of the recent recall of eggs by den Dulk farms due to Salmonella, California-based food safety expert Jeff Nelken is strongly advising Americans, especially pregnant women, children and those 55 or older, to take precautions when eating eggs at home or in restaurants.
Among these are:
1. Cook your foods to the proper temperatures; eggs need to reach 160
degrees throughout. Cook eggs to a point where yolks and whites are
solidified. Use a thermometer to be sure.
2. Purchase pasteurized eggs — make sure the label says pasteurized –
and enjoy a full range of foods such as eggs over easy, cookie dough or
Caesar salad, without the risk associated with non-pasteurized eggs.
3. Wash hands frequently when handling raw egg products and before and
after handling eggs.
4. Refrigerate eggs. Make sure not to expose eggs to the “danger zone”
temperatures of between 41-135 degrees Fahrenheit.
5. Don’t be afraid to ask how food is prepared when dining out. Make sure
kitchens practice food safety preparation. Kitchens should not save
egg wash, use batter containing eggs from one meal to the next or pool
eggs. Don’t eat eggs that are prepared in lightly cooked styles unless
pasteurized shell eggs are used.
(photo credit: stock xchng)
