Egg and Egg Product Safety
Source: USDA Consumer Information, October 1996

Eggs can be part of a healthy diet. However, they are perishable 
just like raw meat, poultry, and fish. To be safe, they must be 
properly refrigerated and cooked.

Concern for egg safety
Today some unbroken fresh shell eggs may contain certain bacteria 
that can cause foodborne illness. The bacteria are Salmonella 
enteritidis. While the number of eggs affected is quite small, 
there have been scattered outbreaks in the last few years. 
Currently the government, the egg industry and the scientific 
community are working together to solve the problem.

What part carries bacteria?
Researchers say that if present, the salmonella bacteria are usually 
in the yolk or "yellow". But they can't rule out the bacteria being 
in egg whites. So everyone is advised against eating raw or uncooked 
egg yolks, whites or products containing them.

Who should be extra careful?
People with health problems, the very young, the elderly and pregnant 
women (the risk is to the unborn child) are particularly vulnerable to 
Salmonella enteritidis infections. A chronic illness weakens the 
immune system making the person vulnerable to foodborne illnesses.

Taking Steps at Home
Proper refrigeration, cooking and handling should prevent most egg-safety
 problems. Persons can enjoy eggs and dishes containing eggs if these 
safe handling guidelines are followed.

1. Don't Eat Raw Eggs
This includes "health-food" milk shakes with raw eggs, Caesar salad, 
hollandaise sauce and any other foods like homemade mayonnaise, ice 
cream or eggnog made from recipes in which the raw egg ingredients 
are not cooked.

2. Buy Clean Eggs
At the store, choose Grade A or AA eggs with clean, uncracked shells. 
Make sure they've been refrigerated in the store. Any bacteria present
in an egg can multiply quickly at room temperature.

3. Refrigerate Eggs
Take eggs straight home and store them immediately in the refrigerator 
set at 40°F or slightly below. Store them in the grocery carton in the 
coldest part of the refrigerator, not in the door. Don't wash eggs. 
That could increase the potential for bacteria on the shell to enter 
the egg.

4. Use Eggs Promptly
Use raw shell eggs within 3 to 5 weeks. Hard-cooked eggs will keep in 
the refrigerator for 1 week. Use leftover eggs and whites within 4 days.

If eggs crack on the way home from the store, break them into a clean 
container, cover it tightly, and keep refrigerated for use within 2 
days.

5. Freeze Eggs for Longer Storage
Eggs should not be frozen in their shells. To freeze whole eggs, beat 
yolks and whites together. Egg whites can be frozen by themselves. Use 
frozen eggs within a year.

If eggs freeze accidentally in their shells, keep them frozen until 
needed. Defrost them in the refrigerator. Discard any with cracked 
shells.

Unopened cartons of egg substitutes can be frozen for 1 year.

6. Handle Eggs Safely
Wash hands, utensils, equipment and work areas with warm, soapy water 
before and after contact with eggs and egg-rich foods.

Don't keep eggs - including Easter Eggs - out of the refrigerator more 
than 2 hours. Serve cooked eggs and egg-rich foods immediately after 
cooking, or place in shallow containers for quick cooling and refrigerate 
at once for later use. Use within 3 to 4 days.


7. Cooked Eggs
Hard cooked eggs should be safe for everyone to eat. Those "at risk" 
for foodborne illness should avoid eating soft-cooked or "runny" eggs.

However, healthy persons may choose to eat eggs that are less than totally 
firm. Use the following cooking times:

*Fried eggs - cook 2 to 3 minutes on each side; 4 minutes in a covered pan.

*Scrambled eggs should be cooked until firm throughout.

*Poached eggs - 5 minutes over boiling water.

*Soft-cooked eggs - 7 minutes in the shell in boiling water.


8. Use Safe Egg Recipes
Egg mixtures are safe if they reach 160°F, so homemade ice cream and 
eggnog can be made safely from a cooked base. Heat the egg-milk mixture
gently. Use a thermometer or be sure the mixture coats a metal spoon.

Dry meringue shells are safe. So are divinity candy and 7-minute frosting, 
made by combining hot sugar syrup with beaten egg whites.
Meringue-topped pies should be safe if baked at 350°F for about 15 minutes.
Chiffon pies and fruit whips made with raw, beaten egg whites cannot 
be guaranteed safe. Substitute whipped cream or whipped topping.

To make key lime pie safely, heat the lime (or lemon) juice with the 
raw egg yolks in a pan on the stove, stirring constantly, until the 
mixture reaches 160°F. Then combine it with the sweetened condensed 
milk and pour it into a bake pie crust. For meringue topping, bake as 
above.

For egg dishes such as quiche and casseroles, insert a knife in the center. 
It should come out clean.


Egg Product Safety
The term "egg products" refers to eggs that have been removed from their 
shells for processing. Basic egg products include whole eggs, whites, 
yolks and various blends, with or without non-egg ingredients that are
processed and pasteurized. They may be available in liquid, frozen and 
dried forms.


What are some buying tips?
· Containers should be tightly sealed.
· Frozen products should show no sign of thawing.
· Purchase refrigerated products kept at 40°F or below.
· Avoid hardened dried egg products.


Are egg Products Pasteurized?
Yes. The 1970 Egg Products Inspection Act requires that all egg products
distributed for consumption be pasteurized. They are rapidly heated and 
held at a minimum required temperature for a specified time. This destroys 
Salmonella but it does not cook the eggs or affect their color, flavor,
nutritional value or use. Dried egg white are pasteurized by heating in
the dried form.

Can egg Products Be Used in Uncooked Foods?
Egg products can be used in baking or cooking (scrambled eggs, for example)
They have been pasteurized but are best used in a cooked product. Consumers 
should be sure that the internal temperature of the cooked dish reaches
160°F.

Egg products can be substituted in recipes typically made with raw eggs
that won't be cooked to 160°F., such as Caesar Salad and homemade 
mayonnaise. Although pasteurized for optimal safety, it is best to 
start with a cooked base, especially if serving a high-risk person.


Storage Times for Egg Products
· Frozen egg products - 1 year
· If the container for liquid products bears a "use by" date, observe 
  it.

· For liquid products without an expiration date, store unopened cartons
  at 40°F or below for up to 7 days (not over 3 days after opening).
· Don't freeze opened cartons.
· Unopened dried egg products can be stored at room temperature as 
  long as they are kept cool and dry. After opening, keep refrigerated.
· Use reconstituted products immediately or refrigerate and use that day.

Other Egg-type Items
Certain egg-type items are not presently considered egg products. These
items, which are under FDA jurisdiction, include freeze-dried products,
imitation egg products and egg substitutes. Inspected, pasteurized egg 
products are used to make these items.

No-cholesterol egg substitutes consist of egg whites, artificial color 
and other non-egg additives. Direct questions about egg substitutes to 
the manufacturer or the FDA.

