|Take precautions with eggs to avoid salmonella|
A University of Nebraska-Lincoln food safety specialist says that eggs are safe when handled properly.
Julie Albrecht, UNL Extension and food safety specialist and federal food safety information recommends these actions to reduce salmonella:
• Keep eggs refrigerated at all times.
•Discard cracked or dirty eggs.
• Wash hands, cooking utensils and food preparation surfaces with soap and water after contact with raw eggs.
• Eggs should be cooked until both the white and the yolk are firm and eaten promptly.
• Do not keep eggs warm or at room temperature for more than two hours.
• Refrigerate unused or leftover egg-containing foods promptly.
• Avoid eating raw eggs.
• Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that calls for raw eggs.
• Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons and persons with weakened immune systems or debilitating illness.
For more information about eggs and egg safety visit the federal government’s food safety website at http://www.foodsafety.gov/keep/types/eggs/index.html.