Learn More
leftimage www.foodsafety.govrightImage

Academy of Nutrition and Dietetics
If you're an Academy of Nutrition and Dietetics member, join our webinar!

Friday, March 23, 12pm EST
Foodborne Illness Outbreaks: Who Investigates Them? Who
Experiences Them?

Handle Eggs with Care! 


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:

  1. Keep eggs refrigerated at 40 �F or below at all times.  
  2. Discard cracked or visibly dirty eggs.
  3. Wash hands and kitchen surfaces with soap and water after contact with raw eggs.
  4. 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.
  5. Do not keep eggs at room temperature for more than 2 hours.
  6. Refrigerate leftover egg-containing foods promptly at  40 �F or below.

The non-profit Partnership for Food Safety Education saves lives and improves public health through
research-based, actionable, consumer food safety initiatives that reduce foodborne illness
fightBack2011 Partnership for Food Safety Education