In an Easter-themed egg advisory, the department stressed that the potential to pick up food-borne illnesses like salmonella from eggs requires careful handling of this food.
THE ADVICE INCLUDES:
- Keep eggs cold. Eggs should be refrigerated within two hours of purchase and should be stored in the coldest section of the fridge in their original carton. Egg salad sandwiches that are going in a lunch bag need an icepack or a frozen juice box to keep them cold.
- Choose carefully. Don’t buy cracked eggs or eggs with shells that aren’t clean. Check the best-before date.
- Keep it clean. Washing hands, counters, knives, cutting boards and other utensils before and after handling eggs cuts down on the risk of spreading food-borne illnesses.
- Cook them through. Eggs and egg-based foods should be cooked thoroughly. Raw batter and cookie dough containing eggs shouldn’t be eaten.
- Don’t eat the decorations. Painted, hard boiled eggs shouldn’t be eaten unless they have been stored in the fridge. When painting eggs destined to be eaten, use a non-toxic dye on eggs with uncracked shells.
PHOTO: Sponge Painted Eggs