Egg safety begins at the grocery store. Keila Ketchersid is a dietitian with Covenant Medical Center. She says, "To prevent any egg related illness you have to be careful with the purchase, storing, cooking and handling of the eggs." That's because eggs are potentially hazardous and can support the growth of a bacteria called salmonella. "If you become infected with salmonella in the case of food bourne illness, basically you'll see signs and symptoms like abdominal cramps, diarrhea, headaches and fever."
To prevent such problems, follow these simple Safety Solutions this Easter. Ketchersid says, "Be sure to buy your eggs from a refrigerator or refrigerated case. Go ahead and open the eggs and make sure they don't have any cracks. After you purchase the eggs, you should get them home and refrigerate them in original carton and that's to prevent any further handling which can contaminate."
It's best to store your eggs in the coldest part of the refrigerator, like on a shelf and not in the door. The temperature fluctuates when you open and close the refrigerator door.
When you get ready to make hard-boiled eggs for decorating, the first step is wash your hands. Next, boil the water and the eggs. Ketchersid says, "This is probably the most important safety step, making sure the egg is cooked throughly. Usually for an hard boiled egg that's seven minutes, you want to make sure the yolk as well as the white is firm." It's best to crack open one egg and make sure it's boiled completely. If any eggs cracked while boiling, throw them away.
Only dye crack-free eggs. After dying, store the eggs back in the original container and refrigerate until you are ready to hide them for Easter. Leaving the eggs unrefrigerated for more than two hours can lead to salmonella. When hiding, make sure the eggs are placed in safe areas. "It's best to avoid any areas where there are pets or maybe reptiles."
When the baskets are full of eggs, make sure the eggs are eaten promptly. Hard boiled eggs spoil quicker than raw eggs, so they need to be refrigerated and consumed within two to three days. The same goes for any dish you may make out of the eggs, like deviled eggs.
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