It's (almost) spring -a season to enjoy the great outdoors and celebrate special occasions, like Easter, Passover, and other family celebrations! While eggs are used all year 'round, they areprominent in spring-and-summertime recipes.We see them infestive delights, and for decorating and hidingfor the big egg hunt.
Like all perishable foods - such as meat, poultry, seafood, and produce - eggs need to be handled properly to prevent foodborne illness. Even eggs with clean, uncracked shells can potentially be contaminated with bacteria. If foods containing harmful bacteria are consumed, they can cause illness. Here are some hints to keep you and your family safe.
Clean Up, Clean Up . . .
-- Before you begin preparing holiday dishes, remember that
clean hands are key! Always wash hands with hot, soapy water
before and
after food preparation, as well as when you're handling raw animal products, such as raw eggs.
--Beware of
cross-contamination. Foodborne illness can occur when kitchen equipment is not thoroughly washed between uses. Always wash surfaces and cooking equipment, including blenders, in hot, soapy water
before and
after food preparation.
Cook and Keep Cool . . .
--Bacteria can multiply in moist foods, including desserts and salads containing high-protein foods. Refrigeration
slows bacterial growth, so it's important to refrigerate eggs and egg-containing foods.
--Remember the 2-Hour Rule:
Don't leave perishables out at room temperature for more than 2 hours. Bacteria love to grow in protein-rich foods (that includes hard-boiled eggs)!
--Tasting is tempting, but licking a spoon or tasting raw cookie dough from a mixing bowl can be risky. Bacteria could be lurking in the raw eggs.
--Whether you like your breakfast eggs scrambled or sunny-side-up, always cook eggs until the yolks and whites are firm.
--Cook cheesecakes, lasagna, and egg-containing dishes to an internal temperature of at least 160º F. Use a
food thermometer to check.
Our Niagara Falls and Lockport offices can offer other tips. We can also tell you about how your family might qualify for FREE nutrition and cooking classes. Call 278-8131 for more information!
Adapted from http://www.fightbac.org/spring_fact.cfm
Reprinted from Cornell Cooperative Extension's Family, Food, and Finance Newsletter.
Submitted by Katherine Streeter, RD, MBA