OTTAWA - Peter Cottontail will be hopping down the bunny trail this weekend, bringing plenty of Easter eggs to girls and boys. But the celebrations can be marred if improper handling or storage of fresh eggs causes someone to become ill.
Eggs can occasionally be contaminated with salmonella or other microorganisms that can make you sick. It is also possible to contaminate eggs with bacteria from other foods.
Health Canada and the Canadian Food Inspection Agency offer some safety tips to reduce your risk of contracting food-borne illness from eggs.
Decorating hard-boiled eggs at Easter is a popular activity. Decorated eggs that have been left out on display are not safe to eat. If you want to eat the eggs you decorate hard-boil them thoroughly and then cool them (either by immersing them in cold tap water or leave on the counter until they have reached room temperature) before placing them in the fridge.
Use a non-toxic colouring dye on eggs. Be sure that eggs are kept cold before and after dyeing. Between dyeing and cooling, they should be out of the refrigerator for no more than two hours in total. Coloured eggs can be stored in a covered container in the refrigerator for up to one week.
When buying eggs, choose only refrigerated eggs with clean and uncracked shells. Check the "best before" date on the package.
Eggs should be refrigerated within two hours of purchase and should be placed in the coldest section of the refrigerator in their original carton. The carton helps protect the eggs from damage and odours. Don't crack the shell of an egg until you want to use it. Hard-boiled eggs and pickled eggs can be stored in the refrigerator for up to one week. If you include eggs in your lunch, make sure to include an icepack to keep the eggs cold.
Wash your hands, utensils, cutting boards, and counters carefully with soap and warm water before and after handling raw eggs to prevent potential cross-contamination.
Eggs and egg-based foods should be cooked thoroughly. This includes the yolk, which should not be runny. Serve egg dishes immediately after cooking and store any leftovers in containers and refrigerate them within two hours.
Uncooked cookie dough and batters made with raw eggs can contain salmonella and should not be tasted or eaten until they are cooked thoroughly. You should use pasteurized egg products instead of raw eggs when you are preparing uncooked homemade foods that use raw eggs, such as icing or caesar salad dressing.
