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(FDA Consumer 1992)
                       Handling Eggs Safely at Home
 
Eggs are perishable food and must be properly stored and cooked.
Raw eggs that were contaminated with Salmonella enteritidis
bacteria have caused some outbreaks of foodbourne illness. Most
outbreaks appear to be related to pooling (commingling) of eggs,
time/temperature abuse, and incomplete cooking.
 
Most eggs do not contain Salmonella enteritidis and the risk of
contracting salmonellosis from raw or undercooked eggs is extremely
small. Scientists have concluded that Salmonella enteritidis can
get inside the egg shell. Just how or when this contamination
occurs is still unclear, but scientists are working to better
understand the problem and find solutions.
 
Proper refrigeration at 40xF or below limits the growth of
Salmonella enteritidis and proper cooking at 140xF or above
destroys the organism. Therefore, consumers must follow safe food-
handling practices when preparing eggs.
 
Special precautions are needed when eggs are served to people who
are particularly vulnerable to Salmonella enteritidis infections.
High-risk groups are the very young, the elderly, pregnant women
(because of risk to the fetus), and people already weakened by
serious illness or whose immune systems are weakened.
 
 
                            Consumer Guidelines
 
Consumers should take the following precautions when handling both
raw eggs and foods in which eggs are an ingredient, such as quiche
or baked custard.
 
1.   Avoid eating raw eggs and foods containing raw eggs: Homemade
caesar salad, homemade hollandaise sauce, and homemade mayonnaise,
for example. Likewise, homemade ice cream and homemade eggnog
should be avoided unless made with a cooked, custard-type base.
Commercial forms of these products are safe to serve since they are
made with pasteurized liquid eggs. Commercial pasteurization
destroys Salmonella bacteria.
 
2.   Cook eggs thoroughly until both the yolk and the white are
firm. This is especially important for people most at risk for
foodbourne Those electing not to consume hard-cooked eggs can
minimize their risk by cooking the egg until the white is
completely firm and the yolk begins to thicken but is not hard.
Fried eggs should be cooked on both sides or in a covered pan.
Scrambled eggs should be cooked until firm throughout.
 
3.   Realize that eating lightly cooked foods containing eggs, such
as meringues, and French toast, may be risky for people in high-
risk groups.
 
 
Consumers should also follow the usual safe food-handling practices
for eggs:
 
1.   Buy refrigerated grade AA or A eggs with clean, uncracked
shells.
 
2.   At home, keep eggs in their original carton and refrigerate as
soon as possible at a temperature no higher than 40xF. Do not wash
eggs before storing or using them. Washing is a routine part of
commercial egg processing and rewashing is unnecessary.
 
3.   Use raw shell eggs within 5 weeks after bringing them home.
Use hard-cooked eggs (in the shell or peeled) within 1 week after
cooking. Use leftover yolks and whites within 4 days after removing
them from the shell.
 
4.   Avoid keeping raw or cooked eggs and egg-containing foods out
of the refrigerator for more than 2 hours, including time for
preparing and serving (but not cooking). If you hide hard-cooked
eggs for an egg hunt, either follow the 2-hour rule or do not eat
the eggs.
 
5.   Wash hands, utensils, equipment, and work areas with hot,
soapy water before and after they come in contact with eggs and
egg-containing foods.
 
6.   Review traditional recipes that, when served, contain raw or
under-cooked eggs. Replace with recipes that, when served, contain
thoroughly cooked eggs.
 
7.   Serve cooked eggs and egg-containing foods hot, immediately
after cooking; or hold for buffet-style serving at 140xF or higher;
or refrigerate at 40xF or below for serving later. Use within 3-4
days.
 
8.   When refrigerating a large amount of a hot egg-containing food
or leftover, divide it into several shallow containers so it will
cool quickly.
 
 
For more information on handling eggs safely, call USDA's Meat and
Poultry Hotline, 1-800-535-4555.  In the Washington, D.C. area call
(202) 720-3333.  Hours are from 10 a.m. to 4 p.m. Eastern Time.
 
 
USDA/FDA Consumer Bulletin:  January 1992