Egg Safety!
Wednesday, July 20, 2016
• Cook an egg or egg-containing food product to an internal temperature of at least 145 deg; F (63 deg; C) to kill bacteria.
• Foods containing raw eggs, such as homemade ice cream, cake batter, mayonnaise, and eggnog, carry a Salmonella risk, but their commercial counterparts don't.
•Commercial products are made with pasteurized eggs; that have been heated sufficiently to kill bacteria, and also may contain an acidifying agent that kills the bacteria.
•Commercial preparations of cookie dough are NOT a food hazard.
•If you want to sample homemade dough or batter or eat other foods with raw-egg-containing products, consider substituting pasteurized eggs for raw eggs.
•Pasteurized eggs are usually sold in the grocer's refrigerated dairy case.
•Buy ONLY refrigerated eggs, and keep them refrigerated until you are ready to cook and serve them.
•Cook eggs thoroughly until both the yolk and white are firm, not runny, and scramble until there is no visible liquid egg.
•Cook pasta dishes and stuffings that contain eggs thoroughly.
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