Playing It Safe With

What Consumers Need To Know

Eggs

whole eggs, beat yolks and whites together.

Egg whites can also be frozen by themselves.

● Refrigerate leftover cooked egg dishes and

use within 3-4 days. When refrigerating a large

amount of a hot egg-containing leftover, divide

it into several shallow containers so it will cool

quickly.

On the Road

● 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 a hot 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.

*

 The Safe Handling Statement must appear on all cartons of

untreated shell eggs by September 2001.

T

 FDA also requires that, by June 2001, untreated shell eggs sold at

stores, roadside stands, etc., must be stored and displayed under

refrigeration at 45°F (7°C).

For more information on handling Eggs and

other foods safely call toll-free,

U.S. FOOD AND DRUG ADMINISTRATION

Center For Food Safety and Applied Nutrition

Food Information Line 24 hours a day, or visit

 FDA’s Food Safety Website:

www.cfsan.fda.gov

1 (888) SAFEFOOD
To avoid the possibility of foodborne illness,

fresh eggs must be handled carefully. Even

eggs with clean, uncracked shells may occasionally contain bacteria called Salmonella that

can cause an intestinal infection. 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. That

is why the U.S. Food and Drug Administration

(FDA) requires that all cartons of shell eggs

that have not been treated to destroy Salmonella must carry the following safe handling

statement:

Safe Handling Instructions

To prevent illness from bacteria: keep eggs

refrigerated, cook eggs until yolks are firm,

and cook foods containing eggs thoroughly.*

Following these instructions is important for

everyone but especially for those most vulnerable to foodborne disease—children, the

elderly, and persons with weakened immune

systems due to steroid use, conditions such as

AIDS, cancer or diabetes, or such treatments

as chemotherapy for cancer or immune

suppression because of organ transplants

Eggs that have been treated to destroy

Salmonella—by in-shell pasteurization, for

example—are not required to carry safe

handling instructions.

Buy Right

● Buy eggs only if sold from a refrigerator or

refrigerated case. T

● 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.

Keep Everything Clean

Before preparing any food, remember that

cleanliness is key!

● Wash hands, utensils, equipment, and

kitchen work surfaces with hot, soapy water

before and after they come in contact with

eggs and egg-containing foods

Cook Thoroughly

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 160oF (72oC).

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.

Serve Safely

Bacteria can multiply in

temperatures from 40oF

(5oC) to 140oF (60oC),

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 165o F

(74o C) before serving.

Chill Properly

● 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.

● Use hard-cooked eggs (in the shell or

peeled) within one week after cooking

● Use frozen eggs within one year. Eggs

should not be frozen in their shells. To freeze