Contrary to what many people believe, eggs should be stored in the refrigerator to maintain egg quality and lengthen storage life. Egg whites and yolk can easily be contaminated with Salmonella bacteria located on the outside of the shell (just think of where they come from)!
To avoid food poisoning from eggs:
- Check your eggs before you buy and never purchase dirty, cracked or leaking eggs.
- Buy eggs from supermarkets or shops that store them refrigerated (if you can).
- Salmonella bacteria can be destroyed by cooking eggs thoroughly in the cooking process
- For raw eggs or lightly cooked egg foods and dishes, serve the food immediately and do not stand at room temperatures. Egg nogs, mayonnaises, desserts etc. containing raw eggs must be kept in the refrigerator until just prior to eating.
- Wash your hands before and after handling eggs.
- Use an egg separator not the shell of the egg to separate eggs.
- Thoroughly clean and dry equipment and surfaces used to prepare raw egg dishes before reusing them to avoid contaminating other foods.