Eggs
Eggs can be a part of a healthy diet. However, they are perishable just like raw meat, poultry, and fish. To be safe, they must be properly refrigerated and cooked.
- Tips to Reduce Your Risk of Salmonella from Eggs: CDC
A bacterium, Salmonella Enteritidis, can be on both the outside and inside of eggs that appear to be normal, and if the eggs are eaten raw or undercooked, the bacterium can cause illness.
- Coloring Eggs
MDH food safety fact sheet on handling eggs safely before, during, and after the hunt.
- Egg Product Preparation: USDA
USDA fact sheets on egg and egg product safety.
- Eggs and Egg Products: Foodsafety.gov
Food safety information on handling and preparing eggs safely from foodsafety.gov.
- Homemade Eggnog: Make it Safely: Foodsafety.gov
This will help you update eggnog recipes to avoid the risk of foodborne illness.
- Playing it Safe With Eggs: What Consumers Need to Know: FDA
The US FDA fact sheet about eggs.
Spotlight
Keeping Food Safe During Buffets or Picnics
Buffets or picnics can be a means to transmit disease among your guests if care is not taken in how the food is handled.
Preventing Illness Associated with Animal Contact
How to stay healthy around household pets, petting zoos and fairs.
Waterborne Illness
Waterborne illness is caused by recreational or drinking water contaminated by disease-causing microbes or pathogens. Of note, many waterborne pathogens can also be acquired by consuming contaminated food or beverages, from contact with animals or their environment, or through person-to-person spread.
There's No Such Thing as "Stomach Flu" (PDF)
Complaints of "stomach flu" are usually norovirus, the most common cause of gastrointestinal illness.
Food Safety Basics: Preventing Foodborne Illness
There's a lot you can do to handle and prepare your food safely. Learn what you can do to prepare, serve and store food safely.
If you have questions or comments about this page, please use our Food Safety Comment Form.
