Egg and Food Safety
Wonderful of eggs

The egg is a highly nutritious and functional food. It contains one of the highest quality proteins you can buy. It is also low in sodium, and contains a large variety of vitamins and minerals. Egg protein has just the right mixture of essential amino acids needed by humans to build a strong body.

Next to mother's milk, it is the second most nutritious food for human consumption. Repeated studies have failed to correlate the general dietary claim that a moderate consumption (one a day) has a direct and significant positive correlation with the risk of coronary heart disease or stroke in either healthy men or women.

Egg Safety Facts

The egg with clean, uncracked shells may occasionally contain bacteria called Salmonella that can cause an intestinal infection. Researchers say that if present, the Salmonella enteritidus bacteria are usually in the yolk or "yellow." But they cannot rule out the bacteria being in egg whites. So everyone is advised against eating raw or undercooked egg yolks, whites or products that contain eggs. But, with pasteurized eggs, this does not apply.

To avoid the possibility of foodborne illness, fresh eggs must be handled carefully.

To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.

Egg Handling & Safe Keeping

. Like other perishable food, eggs should be refrigerated.
. To prevent eggs form absorbing other odors and flavors, keep them in their original carton.
. Although most refrigerators today have egg trays on the door, avoid keeping eggs in this area as it is often not cold enough. The temperature also fluctuates when the refrigerator door is opened and closed.
. Do not wash the eggs before use as that would remove the protective layer which covers the pores of the shell during the hen laid the eggs. This will increase the potential for bacteria on the shell to enter the egg.
. Proper refrigeration, cooking, and handling should prevent most egg-safety problems.

Some of the egg's safe handling guidelines are:

. Wash utensils, equipment, and work areas with hot, soapy water before and after contact with eggs.
. Don't keep eggs out of the refrigerator more than 2 hours.
. Raw eggs and other ingredients, combined according to recipe directions, should be cooked immediately or refrigerated and cooked within 24 hours.
. Serve cooked eggs and dishes containing eggs immediately after cooking, or place in shallow containers for quick cooling and refrigerate at once for later use. Use within 3 to 4 days.