Fresh eggs must be handled carefully to avoid the possibility of foodborne illness, often called “food poisoning,” the United States Food and Drug Administration (FDA) advices, for safe holiday celebrations.

Even eggs with clean, uncracked shells may occasionally contain bacteria called Salmonella that can cause an intestinal infection, cautions the regulator.

Regulations in place

The FDA estimates that 142,000 illnesses each year are caused by consuming eggs contaminated with Salmonella and it has put regulations in place to help prevent contamination of eggs on the farm and during shipping and storage.

Consumers also play a key role in preventing illness associated with eggs. In fact, 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.

In fact, the FDA requires all cartons of shell eggs that have not been treated to destroy Salmonella to carry safe handling instructions, such as, “To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.”

To consumers, the FDA says, to only buy eggs sold from a refrigerator or refrigerated case.

Open the carton and make sure the eggs are clean, shells are not cracked and refrigerate promptly, the regulator advices. Store eggs in their original carton and use them within 3 weeks for best quality, it adds. Pointing out that thorough cooking was perhaps the most important step in making sure eggs are safe, the FDA suggests safe methods to serve, store and travel — when eggs are on the menu.

Source: FDA

http://www.fda.gov/Food/FoodborneIllnessContaminants/BuyStoreServeSafeFood/ucm077342.htm

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