Linda B. Bobroff and Jennifer Hillan2
Fresh eggs may contain bacteria that can cause salmonellosis. This foodborne illness causes vomiting and diarrhea. It can be severe and even fatal in older adults. Reduce your risk for this foodborne illness by following these guidelines.
Do not buy cracked eggs.
Purchase eggs before the date on the carton and use within three to five weeks.
Refrigerate raw eggs right after buying them. Keep them in the original carton in the coldest part of the refrigerator.
Cook eggs until both the yolk and white are firm. Scrambled eggs should not be runny.
Cook casseroles and other egg dishes to 160°F.
Do not eat foods made with raw or lightly cooked eggs, such as homemade ice cream, Caesar salad dressing, or hollandaise sauce; they can make you sick. You can use pasteurized eggs in recipes that include raw eggs so that the foods are safe to eat.
Use hard-cooked eggs within one week after cooking.
Refrigerate leftover egg dishes right away and use within three days.
Reheat leftover egg dishes to 165°F before eating.
This document is FCS8635 (la versión español de este documento es Seguridad Alimentaria: Juegatela seguro con los huevos (FCS8635-Span)), one of a series of the Department of Family, Youth and Community Sciences, UF/IFAS Extension. Original publication date February 2000. Revised June 2013. Reviewed February 2017. Visit the EDIS website at http://edis.ifas.ufl.edu.
Originally written by Jennifer Hillan, MSH, RD, LD/N, former ENAFS nutrition educator; revised by Linda B. Bobroff, RD, LD/N, professor, Department of Family, Youth and Community Sciences; UF/IFAS Extension, Gainesville, FL 32611.
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U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.