Caution with Easter Eggs, April 13

Eggs are a potentially hazardous food, but there is no reason consumers can’t enjoy them safely this Easter holiday season. Like other perishable food items, all it takes is a little common sense when it comes to handling, preparing, and storing eggs. “Eggs are an animal product, just like any other meat product, and are exposed to food pathogens,” says Sarah Schwab, food safety specialist with the Oregon Department of Agriculture. “That’s why it is important to keep them properly refrigerated and to cook them thoroughly.” Just like meat, an increase in pathogens can be slowed or controlled through refrigeration. Pathogens can be eliminated with thorough cooking. “Easter brings eggs to the forefront,” says Schwab. “But throughout the year, all of us should be conscientious about how we handle eggs.” Cooking potentially hazardous foods is the key. Heat will destroy the organism that would make someone sick. Still, there are many recipes that call for raw eggs as an ingredient. Consumers should be aware those foods can also cause illness.