Handling eggs with care.

Eggs are a delicious and nutrient-rich part of a balanced diet. But be sure to handle them properly before, during, and after preparation to help keep everyone safe. Since chickens and other live poultry may carry Salmonella bacteria, it’s important to follow food safety guidelines to avoid spreading germs.

Overall guidelines.

• Use soap and water to wash hands and any items that touch raw eggs. This includes countertops, utensils, dishes, and cutting boards.
• Discard any cracked eggs from the carton.

Keep them cold.

• Always keep eggs refrigerated at 40°F or colder.
• Eat or refrigerate eggs and foods containing eggs within two hours (or within one hour if eggs are exposed to temperatures above 90°F, such as during a summer outdoor gathering).

Cook thoroughly.

• Eggs should be cooked until both the yolk and white are firm.
• Cook egg dishes to at least 145°F.
• Never consume raw dough or batter made with raw eggs.
• Use pasteurized eggs—which are heated to a high enough temperature for long enough to kill Salmonella—in recipes that contain raw or lightly cooked eggs.

Publix carries a variety of eggs and egg substitutes for all of your recipe and preparation needs. Add eggs to your shopping list!

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Source

Salmonella and Eggs. FoodSafety.gov. Accessed November 23, 2024.