at home

at home
Egg safety advice
To avoid food poisoning from eggs at home follow these
safety tips:
• Never buy or use cracked, damaged or dirty eggs.
Egg safety advice
• Always store eggs in the fridge in their own cartons.
• When storing, handling and preparing eggs, take the same precautions as you would with chicken, meat, seafood or dairy products:
- Always buy and use eggs before the best–before date.
- Thoroughly clean your hands, food areas, work
surfaces, dishes, utensils and cleaning cloths after working with eggs and especially after egg spills.
- Serve hot dishes containing eggs straight away, or cool them quickly in the fridge, and keep them
refrigerated until they are eaten.
• Cook eggs and foods containing eggs until they are hot all the way through.
•
at home
Further information on egg safety can be found at:
www.betterhealth.vic.gov.au
www.dpi.vic.gov.au
www.vff.org.au
Uncooked foods that contain raw eggs (e.g. homemade mayonnaise) are higher risk. Consider alternative
recipes that do not require raw eggs, especially when serving to young children, the elderly and those with poor immune systems.
Remember to always
treat eggs safely, as you would chicken, meat, seafood and dairy products – ensure
eggs are clean, intact and fresh, then store
them cool, cook them
well and ENJOY!
Eggs need TLC
Buy Clean - Keep Cool - Cook Well
Authorised by the State Government of Victoria,
50 Lonsdale Street, Melbourne. October 2008. IMMUN0003.
How to buy, store and prepare eggs safely
Enjoying your eggs
Store eggs in the fridge in their own cartons
Eggs are a nutritional powerhouse providing 13 vitamins
and minerals, high quality protein and important
antioxidants. Along with their nutritional value, eggs are
tasty, convenient and good value for money making them
an excellent inclusion in a well balanced diet. However,
as with chicken, meat, seafood and dairy products there
can be health risks if eggs are not handled, stored and
prepared safely.
• The best-before date on the carton assumes you are storing your eggs in the fridge. You will need to use eggs that aren't stored in the fridge much sooner.
Some eggs may be contaminated with bacteria which can
cause serious food poisoning (diarrhoea and vomiting).
By following these tips you will significantly reduce the
chances of you or your family becoming ill from bacteria
in or on eggs.
Avoid cracked or dirty eggs
Bacteria from dirt or chicken poo on the outside of the
shell can enter the egg through cracks that are sometimes
too fine to see. Once inside the egg, bacteria can grow
rapidly, increasing the risk of illness.
• Open the carton and check the eggs look clean and are not cracked before purchasing.
•
Don’t buy ‘self-serve’ eggs (where you select individual eggs from a bulk display) – you won’t know where the eggs are from, how they have been stored and handled or their best-before date.
• Consider that larger eggs have
thinner shells and are more likely
to crack and let in bacteria.
• If you find a dirty or cracked
egg throw it out.
•
Don’t wash eggs as the shell
becomes more porous when
wet, making it easier for
bacteria to get in.
•
Egg shells are porous and can become tainted by
strong smelling foods in your fridge. Keeping them in the carton makes this less likely to happen.
•
Usually the best-before date is on the carton –
if you take the eggs out of the carton you won’t know when the date
has passed.
Take the same precautions with
eggs as you would with chicken, meat,
seafood or dairy products
• Buy and use eggs before the best-before date.
• Thoroughly clean your hands, food areas, work surfaces, dishes, cleaning cloths and utensils after working with eggs and especially after egg spills.
• Serve hot dishes containing eggs straight away, or cool them quickly in the fridge, and keep them
refrigerated until they are eaten.
Cook eggs and foods containing eggs
until they are hot all the way through
• Cooking eggs thoroughly kills bacteria, however, bacteria can survive if food is not cooked until it’s hot all the way through.
• The more thoroughly cooked the egg, the less likely bacteria can survive.
• Foods containing eggs that are thoroughly cooked, like cakes, firm quiches and biscuits are generally safe.
Uncooked food that contains raw eggs
is a higher risk
Common examples of homemade foods containing raw
eggs that are often linked to food poisoning include:
• homemade mayonnaise and dressings
• béarnaise and hollandaise sauces
• milkshakes with a raw egg(s)
• homemade ice cream
• egg butter, mousses and tiramisu
• uncooked pancake batter, cake mix, pastry or
biscuit dough.
Commercially available versions of these foods (that
you buy off the shelf) will almost certainly have been
produced using pasteurised egg or will have been heat
treated and are therefore safe. To check, read the label
or get in touch with the manufacturer.
Consider alternatives, especially for
those at greater risk of getting sick
•
Consider alternative recipes for uncooked foods that would usually contain raw eggs, especially when serving to young children, the elderly and those with poor immune systems.
• Food related illnesses can affect anyone, but it is
more common in children under five and young adults. The symptoms are often worse in pregnant
women, the elderly and people with impaired immune systems.
• Consider using pasteurised egg products instead
of shell eggs – ask about pasteurised egg at your supermarket.
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