Colorado State University Extension
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Safety of Eggs and Egg Products

Edited by: Mary Schroeder, M.S., R.D. & Pat Kendall, Ph.D., R.D., Colorado State - Spring 2003

Although Easter is over, egg safety is still a concern. Many may still be looking for ways to use up some of those leftover eggs. Popular foods such as hollandaise and barnaise sauce, mousse, souffl, meringue, and homemade ice cream can present a common health risk. If made with raw or possibly undercooked eggs, these foods may contain the bacteria Salmonella Enteritidis.

While illnesses linked to Salmonella Enteritidis have remained steady since 1999, The Centers for Disease Control and Prevention (CDC) reports that when a food source is identified in a Salmonella outbreak, undercooked and raw shell eggs are the most common culprits. Salmonella can cause intestinal infections that can be quite serious (or even deadly) for groups of individuals considered to be at higher risk of foodborne illness, including young children, the elderly, and those with weak immune systems.

If present, Salmonella Enteritidis is usually contained in the yolk; however, researchers can't rule out the bacteria being in egg whites too. So, everyone is advised against eating raw or undercooked egg yolks and whites, or products containing raw or undercooked eggs.

Here are some safe handling tips for foods made with eggs:

• Only buy clean, refrigerated eggs with uncracked shells.
• Wash hands, utensils, equipment and work areas with hot, soapy water before and after contact with eggs. Don't keep eggs out of the refrigerator for more than two hours.
• Egg mixtures are safe if they reach 160ºF. Start with a cooked base by heating gently over low heat while stirring constantly until the mixture reaches 160ºF in the center.
• Meringue that tops a pie should be safe if baked at 350ºF for about 15 minutes.
• Chiffon pies and fruit whips made with raw, beaten, uncooked egg whites may not be safe. To reduce the risk, substitute pasteurized dried egg whites, whipped cream or whipped topping.
• Casseroles and other dishes containing eggs should be cooked to 160ºF as measured with a food thermometer.

Sources:

1. Egg and Egg Product Safety. FSIS-USDA Fact Sheet, April 2001. Available at www.fsis.usda.gov/OA/pubs/eggfacts.htm
2. Focus on Shell Eggs. FSIS-USDA Fact Sheet, rev. Feb. 2003. Available at: www.fsis.usda.gov/OA/pubs/shelleggs.htm.

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