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Egg-stra care for Easter

  • Published
  • By Staff Reports
  • 82nd AMDS Public Health

            Spring is back, and with it comes Easter, barbeques, and graduation.  During Easter, a plethora of eggs are used, whether it’s for cooking festive meals, decorating, or hiding them for the Easter egg hunt!  Eggs are considered poultry, and like meat, poultry needs to be handled properly to prevent contamination and illness.  Even clean eggs that have an uncracked shell can still be contaminated with bacteria, more specifically; they can be contaminated with Salmonella.  Below are different tips that can be used to have an egg-cellent Easter!

            Keep it clean:

  • Keep your hands clean! Make sure you always wash your hands with warm water and soap for at least 20 seconds before and after you handle food.

  • Cross-contamination is an easy way to spread bacteria between foods.  Be sure to always wash food contact surfaces and cooking equipment, in hot water and soap before and after they are used.


    Once cooked, keep cool:


  • Be sure to refrigerate eggs and egg-containing food.  Refrigeration slows the bacterial growth on the eggs.  Your refrigerator should be at 41 ºF or below.

  • Don’t leave your eggs at room temperature for more than two hours.

  • Make sure you always cook your eggs until the yolks and white are firm.

  • Cook cheesecakes, lasagna, baked pasta and egg dishes to an internal temperature of 160 ºF by using a food thermometer.


    Tips for the egg hunt:

  • When decorating, be sure to use food-grade dyes. It is safe to use commercial egg dyes, liquid food coloring, and fruit-drink powders.  When handling eggs, be careful not to crack them. Otherwise, bacteria could enter the egg through the cracks in the shell.

  • Keep hard-cooked Easter eggs chilled on a shelf inside the refrigerator, not in the refrigerator door.

  • Remember the two-hour rule, and make sure the “found” eggs are back in the refrigerator or consumed within two hours.

  • Remember that hard-boiled eggs are only safe to eat for one week after cooking.


    If you have any other questions or concerns about food safety, please contact the 82nd AMDS Public Health at 676-1874/3052 or visit the Gateway to Government Food Safety information at