Farm Fresh Eggs
Raising hens for eggs or buying eggs from a farm can help people understand where their food comes from and can contribute to a healthy food system. Handling and preparing farm fresh eggs safely can prevent illness.
How to reduce the risk of food poisoning from eating farm fresh eggs? |
| Eggs are usually clean when laid, however can be contaminated with bacteria that can cause food poisoning. Most bacteria is found on the shell, but the bacteria can sometimes get inside the egg or can already be inside the egg when it is laid. |
Check
- Purchase refrigerated eggs with uncracked shells.
- Look for defects such as abnormal shape, spots, cracks or other irregularities.
Clean
- Wash your hands before and after cleaning the eggs.
- Clean shells using a dry cleaning method (sandpaper, brush or emery cloth). If the shells get wet, bacteria can pass through the shell.
- Avoid cross-contamination: wash items that came into contact with raw eggs - counter tops, utensils, dishes, and cutting boards.
Cook
- Wash hands before and after handling eggs.
- Eggs should be cooked to an internal temperature of at least 74oC (cook eggs until both the yolk and white are firm).
- Cook all egg containing food thoroughly.
- Refrigerate eggs up to the time they will be served or handled.
- Cooked eggs or foods made with eggs should not be left out for longer than 2 hours.
| How to reduce the risk of food poisoning from live poultry? |
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