Always Cook Your Eggs Properly

Apart from blood spots, you should always store and cook your eggs properly. If your eggs are store-bought, you should keep them in the fridge. Farm fresh eggs can be left at room temperature, however, make sure that where they are stored doesn’t have too much light and isn’t too warm. Don’t consume eggs with cracks in the shells – this is a prime opportunity for bacteria to enter that egg. Once cooked, eggs can last in the fridge for up to one week.

When you cook, always wash your hands before handling the eggs. Wash them afterward, as well. Cook the eggs until both the egg yolk and white are firm. Consuming any amount of raw egg increases your risk of salmonella poisoning. If you are making a recipe that requires the use of undercooked or raw eggs, be sure to use eggs that have been pasteurized to treat salmonella and other bacteria. This will also help to reduce your risk of developing food poisoning.

When transporting eggs, it’s important to keep them at the right temperature. If you’re packing them in a lunchbox or picnic basket, make sure they’re in a cooler or placed next to an ice pack to keep them cold. Also, avoid exposing them to direct sunlight.
Lastly, be aware of the signs of food poisoning, which include vomiting, diarrhea, and stomach cramps. Other flu-like symptoms, such as muscle aches, headaches, and fever, may also occur. If you experience these symptoms, see a doctor who can provide the necessary treatment for your illness. Be sure to rest and stay hydrated. It’s also a good idea to report your food-borne illness to the FDA, as it may be a one-time occurrence or part of a larger issue that could affect many people.

« Previous Next »