Colorado State University Extension
SafeFood Rapid Response Network


SAFEFOOD NEWS - Winter/Spring 2001 - Vol 5, No. 2/3

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Eggs to Carry Safe Handling Instructions

Add eggs to the latest group of foods being required to carry safe handling instructions. The egg, long known for its high quality protein and versatility in cooking, has received a beating in recent years. Not only has it become known as a food laden with artery-clogging cholesterol, but it's also become known as a carrier of dangerous disease-causing Salmonella enteritidis (SE) bacteria. Many of its best features, like ease of use, good taste, functionality and low cost, have been lost in the stir.

Industry and government groups are working hard to bring respectability back to the egg. Besides finding ways to improve the fat and cholesterol profile of eggs by altering the way chickens are produced and fed, they have sought to improve the safety of egg production and distribution through regulation and recommendations in the hen house and during distribution.

Examples of quality assurance measures that have been adopted by many egg producers include using SE-free chicks and pullets, cleaning and disinfecting hen houses between flocks, adopting strict rodent control measures, washing eggs properly, and refrigerating eggs between transport and storage. At the distribution and retail level, two recommendations that have been adopted by many states and are about to become regulations nationwide are: 1) keeping eggs at refrigerator temperatures during transit and storage, and 2) providing safe handling instructions on egg cartons for consumers.

As of June 2001, all untreated shell eggs sold at stores, roadside stands, or other places will need to be stored and displayed under refrigeration at 45 degrees F or cooler. While refrigeration slows the growth of Salmonella, it does not stop it all together. Cooking is the critical control measure that kills Salmonella enteritidis.

To encourage cooking, the FDA is requiring by September 2001 that all cartons of shell eggs that have not been treated to destroy Salmonella must carry the following label:

"Safe Handling Instructions:

Eggs that have been treated to destroy Salmonella, by in-shell pasteurization, for example, will not be required to carry safe handling instructions.

Following these instructions is important for everyone, but especially for those most vulnerable to foodborne disease-children, the elderly, and persons with weakened immune systems due to steroid use, conditions such as AIDS, cancer or diabetes, or such treatments as chemotherapy for cancer or immune suppression because of organ transplants.

The FDA recommends the following safe food handling practices when using eggs:

• Buy right. Buy eggs only if sold from a refrigerator or refrigerated cases. Check to make sure the eggs are clean and shells are not cracked.
• At home, store eggs in the refrigerator in their original container. Use within three weeks for best quality.
• Wash hands, utensils, equipment and work surfaces with warm, soapy water before and after they come in contact with eggs and egg-containing foods.
• Cook eggs until both the yolk and white are firm. Scrambled eggs should not be runny.
• Cook casseroles and other dishes containing eggs to 160 degrees F. Use a food thermometer to be sure.
• Use pasteurized eggs or egg products in recipes that call for eggs that are raw or undercooked when the dish is served.
• Do not let cooked eggs, including hard-boiled eggs, sit out for more than 2 hours without refrigeration.
• Use hard-cooked eggs within one week after cooking.
• Refrigerate leftover cooked egg dishes and use within 3-4 days.

Sources: FDA Center for Food Safety and Nutrition. Playing it Safe with Eggs. February 2001. Available at: http://www.cfsan.fda.gov/~dms/fs-eggs.html. P. Kurtzweil. Safer Eggs: Laying the Groundwork. FDA Consumer. Revised Jan. 1999. Available at: www.cfsan.fda.gov/~dms/fdaceggs.html

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Updated Monday, August 29, 2011