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
Prevent Cross- Contamination
Preventing cross-contamination is a key factor in preventing foodborne illness.
Refrigerator and Freezer Storage Chart
This chart gives short, conservative storage times to protect you from food spoilage (what you risk in long refrigeration) and from taste loss (what happens when food is left too long in the freezer).
Norovirus Infection
Noroviruses are members of a group of viruses called caliciviruses also known previously as “Norwalk-like viruses.” Learn more about Norovirus, how to minimize your risk of acquiring norovirus infection, required reporting information, clinical features, laboratory diagnosis, treatment and more.
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.
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