PRACTICING EGG-CELLENT FOOD SAFETY

Eggs are common food in terms of nutrition but might contain high levels of bacteria, especially known as Salmonella which is a great contributor of food borne illness. Salmonella can be present both inside and outside of normal-looking eggs. Foods containing eggs are usually recognised as dangerous such as mayonnaise, raw egg desserts, raw egg sauces etc.

Buying or receiving eggs

Few tips to be noted when buying or receiving eggs are:

Try to buy eggs from a reputable supplier. Do not buy eggs which are cracked, stained, or dirty. Try to use pasteurised egg products instead of raw eggs in ready to eat products. Storing and handling eggs

Store eggs in the refrigerator. Store eggs in the carton as we will get to know its expiry date. Try to follow First in First out principle for storing eggs, that is use the eggs received earlier, and then use eggs which are received later. Preparing and cooking eggs

While preparing eggs, make sure that the egg white cling to the yolk and the yolk doesn’t break up easily. Try to use the mixture immediately while mixing two or more eggs together. Make sure to cook foods containing eggs to at least 74°C as the yolk should be hard for safer consumption of food. Always try to clean and sanitize surfaces and utensils before and after preparing batches of eggs. While preparing an egg dish or Easter eggs, make sure not to leave them out at room temperature for more than 2 hours. Once the eggs are hard boiled, dye them and store in refrigerator.

Eggs are mostly considered as hazardous food, which means they are a host for bacteria and other microorganisms like Salmonella. Henceforth, it is not recommended for the elderly people, children, pregnant women and other high-risk groups to eat raw eggs as they are more likely to contract a food-borne illness, and might experience severe symptoms if they do.