Consumers Reminded to Be Safe With Eggs This Holiday Season

The Kansas Department of Health and Environment (KDHE) Food Safety Program reminds consumers that with the approach of the holiday season, the preparation of favorite holiday foods containing eggs requires special attention to ensure safety.

The Centers for Disease Control and Prevention (CDC) estimates that 118,000 illnesses nationwide per year are caused by eating eggs contaminated with Salmonella enteriditis (SE) bacteria. Foods such as cookie dough, homemade eggnog, and some types of stuffing are made with eggs. If these foods are not adequately cooked, foodborne illness could be the result.

To avoid egg-related foodborne illness from holiday foods:

Do not eat unbaked cookie dough.
Cook egg-containing dishes to a minimum of 160 degrees F.
Make recipes that call for raw or undercooked eggs, like eggnog, with eggs that have been treated to destroy Salmonella or with pasteurized egg products.
Keep eggs refrigerated and cook until the yolks are firm.
To prevent other food-related illness during the holidays:

Wash hands before handling foods.
Refrigerate all leftover foods within two hours after eating.
Cook meats and foods containing eggs thoroughly.
Prevent cross contamination by ensuring that raw meat juices do not come into contact with ready-to-eat foods and produce.
Following these instructions is important for the safety of everyone, but especially for those most vulnerable to foodborne illness, such as young children, the elderly and persons with weakened immune systems.

By The Kansas department of health and environment