Contaminated eggs can compromise food safety. Here’s how to handle and store eggs | more lifestyle | Hindustan Times
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Contaminated eggs can compromise food safety. Here’s how to handle and store eggs

From washing hands after handling raw eggs to refrigerating eggs only after they have been washed, here are 8 ways you can avoid contamination.

more lifestyle Updated: Sep 12, 2017 10:37 IST
Containers that have been used to process raw eggs must not come in contact with ready-to-eat food.
Containers that have been used to process raw eggs must not come in contact with ready-to-eat food.(AFP)

Eating eggs have numerous health benefits. It even aids children’s growth. However, according to a research study, Indian poultry farms lack the technical know-how of European nations and also follow poor rearing practices. Unhygienic rearing practices and lack of quality control measures can easily lead to egg contamination. It is not just the poultry farmers, even consumers are unaware of the health risks of egg contamination.

A number of surveys have been conducted which suggest that consumers have less awareness of food safety risks of eggs as compared to other foods. Most people will follow the hygienic practices when handling chicken meat and fish but will overlook the recommended practices for eggs. It is not a wrong observation that people do not wash their hands after handling eggs or even after breaking raw eggs when cooking.

This is probably because of the perception that eggs are generally safe. They are indeed safe if they have been cooked properly, which means that they must be cooked till their yolks and whites have become firm. Dishes that contain eggs as ingredients must reach an internal temperature of 160 Degree Fahrenheit which is the temperature required for salmonella to be destroyed through cooking. Besides cooking eggs thoroughly there are other food safety practices that you need to follow when handling eggs to prevent cross-contamination:

Separate eggs in the grocery bags when shopping and in the refrigerator when storing. (Reuters)

1) Egg handlers must wash hands with soap and clean surfaces and utensils that have come in contact with raw eggs.

2) Containers that have been used to process raw eggs must not come in contact with ready-to-eat food.

3) Separate eggs in the grocery bags when shopping and in the refrigerator when storing.

4) Temperature of the refrigerator must be maintained at 33 to 40 Degree Fahrenheit

5) If eggs are left outside after refrigeration then they need to be discarded within two hours.

6) Refrigerate eggs only after they have been washed.

7) Eggs must be consumed within two weeks.

8) It is advisable not to eat raw eggs.

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