The folks at FightBac.org are offering some tips for keeping your food safe during spring celebrations. Easter and Passover feature lots of eggs, which can be contaminated with Salmonella bacteria, especially Salmonella enteritidis.
Clean hands are key. Always wash your hands with soap and warm water for 20 seconds before and after food handling. Be careful about cross-contamination. Always wash utensils, food contact surfaces, cooking equipment, blenders, cutting boards, etc. in hot water and soap between uses.
Since bacteria grow in moist, protein-rich foods, always refrigerate eggs and foods made with egg. Make sure your refrigerator is set at 40°F or below, and always use a refrigerator thermometer to monitor the temperature. Remember the two hour rule: after two hours, refrigerate or discard any perishable foods.
When cooking eggs, always cook to 160°F. That means the yolks and whites should be firm, whether you are poaching, boiling, frying, or scrambling eggs. Don’t eat any foods containing raw or undercooked eggs. Use a food thermometer to make sure foods containing eggs are cooked to a safe temperature.
If you are using hard cooked eggs for your Easter egg hunt, only use eggs that have been refrigerated. Wrap eggs in plastic wrap before hiding so they don’t get dirty, and hide in places that are protected from dirts and pets. When decorating eggs for Easter, only use food-safe dyes. Commercial egg dyes, liquid food coloring, and fruit-drink powders are all safe. Keep hard cooked eggs refrigerated at all times inside the refrigerator, not in the refrigerator door. Hard cooked eggs are only safe to eat for 1 week after cooking.
