Second in a series of three.
Like all raw foods, eggs are perishable and need to be handled properly to reduce risk of foodborne illness. Occasionally, eggs with clean, uncracked shells can be contaminated with bacteria, specifically Salmonella Enteritidis.
Here's what you can do to reduce your risk:
- Keep eggs refrigerated at 40 �F or below at all times.
- Discard cracked or visibly dirty eggs.
- Wash hands and kitchen surfaces with soap and water after contact with raw eggs.
- Eggs should be cooked until both the yolk and white are firm. Recipes containing eggs should be cooked to an internal temperature of 160�F.
- Do not keep eggs at room temperature for more than 2 hours.
- Refrigerate leftover egg-containing foods promptly at 40 �F or below.