Keeping Your Eggs Safe to Eat


Eggs are inexpensive, tasty and nutritious, which makes them so popular. However, they need to be handled, prepared and stored properly to prevent food poisoning. According to the US Food and Drug Administration 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) reports that about 142,000 illnesses each year are caused by consuming eggs contaminated with Salmonella. FDA has put regulations in place to help prevent contamination of eggs on the farm and during shipping and storage. But consumers play a key role in preventing illness associated with eggs. In fact, the most effective way to prevent egg-related illness is by knowing how to buy, store, handle and cook eggs — or foods that contain them — safely.
Most people infected with Salmonella develop diarrhea, fever, abdominal cramps, and vomiting 12 to 72 hours after infection. Symptoms usually last 4 to 7 days and most people get better without treatment. However, in some people, the diarrhea may be so severe that they need to be hospitalized. In these patients, the Salmonella infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated quickly with antibiotics. Certain people are at greater risk for severe illness and include pregnant women, young children, older adults and people with weakened immune systems.

FDA requires all cartons of shell eggs that have not been treated to carry the following safe handling statement: 

Safe Handling Eggs

To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly. Eggs that have been treated to destroy Salmonella — by in-shell pasteurization, for example — are not required to carry safe handling instructions.

You can help keep eggs safe by making wise buying decisions at the grocery store.

  • 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.

Before preparing any food, remember that cleanliness is key!

  • Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with eggs and egg-containing foods.

Thorough cooking is perhaps the most important step in making sure eggs are safe.

  • 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.

Bacteria can multiply in temperatures from 40°F (5°C) to 140°F (60°C), so it’s very important to serve foods safely.

  • 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.
  • Cooked eggs, including hard-boiled eggs, and egg-containing foods, should not sit out for more than 2 hours. Within 2 hours either reheat or refrigerate.

Storing Eggs

  • Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking.
  • Use frozen eggs within 1 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 to 4 days. When refrigerating a large amount of a hot egg containing leftover, divide it into several shallow containers so it will cool quickly.

Transporting Eggs

  • 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.

Taking steps to handle, prepare and store eggs is critical to preventing food poisoning.

Source: USDA


The Holiday Buffet

holiday Holiday buffets are a popular way to entertain, but these kinds of food service, where foods are left out for long periods of time, can be a health hazard.

Here are some tips from the U.S. Department of Agriculture Meat and Poultry Hotline to help you have a safe holiday party.

Safe Food Handling
Always serve food on clean plates — not those previously holding raw meat and poultry. Otherwise, bacteria which may have been present in raw meat juices can cross contaminate the food to be served.

Cook Thoroughly
If you are cooking holiday foods ahead of time for your party, be sure to cook foods thoroughly to safe minimum internal temperatures.

  • Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
  • Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
  • Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.

Use Shallow Containers to Store Holiday Foods
Divide holiday cooked foods into shallow containers to store in the refrigerator or freezer until serving. This encourages rapid, even cooling. Reheat hot foods to 165 °F. Arrange and serve food on several small platters rather than on one large platter. Keep the rest of the food hot in the oven (set at 200-250 °F) or cold in the refrigerator until serving time. This way foods will be held at a safe temperature for a longer period of time. REPLACE empty platters rather than adding fresh food to a dish that already had food in it. Many people’s hands may have been taking food from the dish, which has also been sitting out at room temperature.

The Two-Hour Rule for Holiday Buffets
Holiday foods should not sit at room temperature for more than two hours. Keep track of how long foods have been sitting on the buffet table and discard anything there two hours or more.

Keep Hot Foods HOT And Cold Foods COLD
Hot foods should be held at 140 °F or warmer. On the buffet table you can keep hot foods hot with chafing dishes, slow cookers, and warming trays. Cold foods should be held at 40 °F or colder. Keep foods cold by nesting dishes in bowls of ice. Otherwise, use small serving trays and replace them.

Foodborne Bacteria
Bacteria are everywhere but a few types especially like to crash parties. Staphylococcus aureus, Clostridium perfringens and Listeria monocytogenes frequent people’s hands and steam tables. And unlike microorganisms that cause food to spoil, harmful or pathogenic bacteria cannot be smelled or tasted. Prevention is safe food handling.

If illness occurs, however, contact a health professional and describe the symptoms.

Staphylococcus aureus
Staphylococcus (“staph”) bacteria are found on our skin, in infected cuts and pimples, and in our noses and throats. They are spread by improper food handling. Prevention includes washing hands and utensils before preparing and handling foods and not letting prepared foods — particularly cooked and cured meats and cheese and meat salads — sit at room temperature more than two hours. Thorough cooking destroys “staph” bacteria but staphylococcal enterotoxin is resistant to heat, refrigeration and freezing.

Clostridium perfringens
Perfringens” is called the “cafeteria germ” because it may be found in foods served in quantity and left for long periods of time on inadequately maintained steam tables or at room temperature. Prevention is to divide large portions of cooked foods such as beef, turkey, gravy, dressing, stews and casseroles into smaller portions for serving and cooling. Keep cooked foods hot or cold, not lukewarm.

Listeria monocytogenes
Because Listeria bacteria multiply, although slowly, at refrigeration temperatures, these bacteria can be found in cold foods typically served on buffets. To avoid serving foods containing Listeria, follow “keep refrigerated” label directions and carefully observe “sell by” and “use by” dates on processed products, and thoroughly reheat frozen or refrigerated processed meat and poultry products before consumption.

Keep your holiday safe by practicing food safety guidelines.


Foods to Avoid During Pregnancy developed and published the following message about foods to avoid while pregnant.

foodsBecause pregnancy affects your immune system, you and your unborn baby are more susceptible to the bacteria, viruses, and parasites that are in some foods and can cause foodborne illness. Even if you don’t feel sick, some “bugs” like Listeria and Toxoplasma can infect your baby and cause serious health problems. Your baby is also sensitive to toxins from the foods that you eat, such as mercury in certain kinds of fish.

Keep this checklist handy to help ensure that you and your unborn baby stay healthy and safe. Be sure to invest in a food thermometer to check the temperatures of cooked foods.

Don’t Eat These Foods Why What to Do
Soft CHEESES made from unpasteurized milk, including Brie, feta, Camembert, Roquefort, queso blanco, and queso fresco May contain E. coli or Listeria. Eat hard cheeses, such as cheddar or Swiss. Or, check the label and make sure that the cheese is made from pasteurized milk.
Raw COOKIE DOUGH or CAKE BATTER May contain Salmonella. Bake the cookies and cake. Don’t lick the spoon!
Certain kinds of FISH, such as shark, swordfish, king mackerel, and tilefish (golden or white snapper) Contains high levels of mercury. Eat up to 12 ounces a week of fish and shellfish that are lower in mercury, such as shrimp, salmon, pollock, and catfish.Limit consumption of albacore tuna to 6 ounces per week.
Raw or undercooked FISH (sushi) May contain parasites or bacteria. Cook fish to 145° F.
Unpasteurized JUICE or cider (including fresh squeezed) May contain E. coli. Drink pasteurized juice. Bring unpasteurized juice or cider to a rolling boil and boil for at least 1 minute before drinking.
Unpasteurized MILK May contain bacteria such as Campylobacter, E. coli, Listeria, or Salmonella. Drink pasteurized milk.
SALADS made in a store, such as ham salad, chicken salad, and seafood salad. May contain Listeria. Make salads at home, following the food safety basics: clean, separate, cook, and chill.
Raw SHELLFISH, such as oysters and clams May contain Vibrio bacteria. Cook shellfish to 145° F.
Raw or undercooked SPROUTS, such as alfalfa, clover, mung bean, and radish May contain E. coli or Salmonella. Cook sprouts thoroughly.

Be Careful with These Foods Why What to Do
Hot dogs, luncheon meats, cold cuts, fermented or dry sausage, and other deli-style meat and poultry May contain Listeria. Even if the label says that the meat is precooked, reheat these meats to steaming hot or 165° F before eating.
Eggs and pasteurized egg products Undercooked eggs may contain Salmonella. Cook eggs until yolks are firm. Cook casseroles and other dishes containing eggs or egg products to 160° F.
Eggnog Homemade eggnog may contain uncooked eggs, which may contain Salmonella. Make eggnog with a pasteurized egg product or buy pasteurized eggnog. When you make eggnog or other egg-fortified beverages, cook to 160°F
Fish May contain parasites or bacteria. Cook fish to 145° F.
Ice cream Homemade ice cream may contain uncooked eggs, which may contain Salmonella. Make ice cream with a pasteurized egg product safer by adding the eggs to the amount of liquid called for in the recipe, then heating the mixture thoroughly..
Meat: Beef, veal, lamb, and pork (including ground meat) Undercooked meat may contain E. coli. Cook beef, veal, and lamb steaks and roasts to 145° F. Cook pork to 160° F. Cook all ground meats to 160° F.
Meat spread or pate Unpasteurized refrigerated pates or meat spreads may contain Listeria. Eat canned versions, which are safe.
Poultry and stuffing (including ground poultry) Undercooked meat may contain bacteria such as Campylobacter or Salmonella. Cook poultry to 165° F. If the poultry is stuffed, cook the stuffing to 165° F. Better yet, cook the stuffing separately.
Smoked seafood Refrigerated versions are not safe, unless they have been cooked to 165° F. Eat canned versions, which are safe, or cook to 165° F.

Eat foods that are good for you and have a healthier pregnancy!


Wishing You and Your Family a Happy Halloween!

Have a happy and safe Halloween!

picture of Halloween scene

From All of Us at “Can Do” Street On Halloween!


Halloween Food Safety Tips


The Partnership for Food Safety Education ( offers the following tips for preventing foodbourne bacteria this Halloween:

  • Keep all perishable food chilled until serving time. These include, for example, finger sandwiches, cheese platters, cut fruit or tossed salads, cold pasta dishes with meat, poultry, or seafood, and cream pies or cakes with whipped-cream and cream-cheese frosting. Cold temperatures help keep most bacteria from multiplying.
  • To keep store-bought party trays cold, fill lids with ice and place trays on top.  Similarly, keep salads and other perishable items in bowls cold by nesting them in larger bowls of ice.
  • Arrange food on several small platters. Refrigerate platters of food until it is time to serve, and rotate food platters within two hours.
  • Bacteria will creep up on you if you let platters of food sit out for too long.  Don’t leave perishable goodies out for more than two hours at room temperature (1 hour in temperatures above 90°F).

  • When whipping up Halloween treats, don’t taste dough and batters that contain uncooked eggs.
  • Beware of  unpasteurized juice or cider that can contain harmful bacteria such as E.coli O157:H7 and Salmonella. Serve only pasteurized products at your Halloween party.
  • Remind kids (and adults too!) to wash their hands before and after eating to help prevent foodborne illness.
  • Bobbing for Apples – Try a new spin on bobbing for apples. Cut out lots of apples from red construction paper.  Write activities for kids to do on each apple, such as “say ABCs” or “do 5 jumping jacks”. Place a paper clip on each apple and put them in a large basket. Tie a magnet to a string or create a fishing pole with a dowel rod, magnet and yarn.  Let the children take turn “bobbing” with their magnet and doing the activity written on their apple.
  •  Give children a fresh apple for participating in your food safe version of bobbing for apples .


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