Nevada County Picayune and Gurdon Times Newspaper Archive

Egg Cartons To Offer Handling Tips

Like the trays in the meat department, egg cartons may soon carry safe handling requirements, says Extension food safety specialist Pamela Brady.

The labeling proposal was among a trio made by the Food Safety and Inspection Service (FSIS) and Food and Drug Administration in an effort to combat foodborne illness caused by the Salmonella enteritidis (SE) bacteria.

"SE outbreaks have been attributed to undercooked eggs or foods containing undercooked eggs," Brady said. "Those infected with SE microorganisms may experience diarrhea, fever, abdominal cramps, headache, nausea and vomiting. Children, the elderly and those with weakened immune systems may develop severe or even life-threatening illness."

In addition to the labels, "there will be a uniform federal requirement that all eggs and egg products packed for consumers be refrigerated at 45 degrees or below," Brady said. "FSIS is issuing a directive applying the refrigeration requirement to warehouses and other distribution locations that store shell eggs packed into containers destined for consumers, including transport vehicles. The directive takes effect August 27."

A third proposal gives a November 1 deadline for the President's Council on Food Safety to develop a plan to improve the safety of shell eggs and processed egg products.

"Eggs are a good source of protein and can be a healthy and economical contribution to a well-balanced diet," said Health and Human Services Secretary Donna E. Shalala. "However, they need proper handling or they could potentially be the source of foodborne illness."

Until the proposals go into effect, Brady has some tips for handling eggs safety.

• Keep eggs clean and cold. Put eggs in the refrigerator promptly. Refrigerate leftover egg yolks or whites in a covered container and use within a day or two.
• Buy eggs only from refrigerator cases. Do not buy eggs from non-refrigerated displays.
• Eggs may contain harmful bacteria. They should be used only in foods that are to be thoroughly cooked. Avoid foods containing raw or lightly cooked eggs.
• Quickly cool hot foods containing a high proportion of eggs if they are not to be served hot. Set dishes of custards and puddings in ice water. Place pans and large batches of pudding in ice and stir to speed cooling. Then refrigerate until time to serve.
• Always keep foods containing eggs in the refrigerator.
• Refrigerate cream, custard and meringue pies and foods with custard fillings, including cakes, cream puffs or eclairs. Do not allow them to stand at room temperature after they cool slightly. If you take foods of this type on summer outings, keep them in a cooler until served.