How do you prevent salmonella food poisoning when using eggs?

Salmonella is a type of bacteria that can cause food poisoning. It is commonly found in raw or undercooked eggs. To prevent salmonella food poisoning, follow these steps when using eggs:

1. Buy Quality Eggs:

- Purchase fresh, clean, and refrigerated eggs from reputable sources.

2. Proper Storage:

- Keep eggs refrigerated at or below 40°F (4°C) to slow the growth of bacteria.

3. Avoid Raw Eggs:

- Salmonella can survive in raw eggs. Cook eggs thoroughly to an internal temperature of 160°F (71°C) or higher to kill the bacteria.

4. Cooking Tips:

- Cook egg yolks until firm and avoid sunny-side-up eggs.

- Cook egg dishes until they are steaming hot throughout.

- Ensure that egg-based sauces, like mayonnaise, are made with pasteurized eggs.

5. Wash Hands:

- Wash hands with soap and water before and after handling raw eggs or egg dishes.

6. Separate:

- Separate raw eggs from other food items to prevent cross-contamination.

7. Use Pasteurized Eggs:

- For recipes that require raw or partially cooked eggs, use pasteurized eggs or a pasteurized egg product to reduce the risk of salmonella.

8. Handle Leftovers Carefully:

- Store leftover egg dishes promptly and refrigerate within two hours of cooking.

- Reheat leftovers to an internal temperature of 165°F (74°C) or higher before serving.

9. Check Expiration Dates:

- Always check the expiration dates on egg containers and discard any eggs past their expiration date.

10. Educate Others:

- Share information about salmonella prevention and food safety with others, especially those who are vulnerable, such as children, pregnant women, and the elderly.

By following these guidelines, you can help prevent salmonella food poisoning and enjoy eggs safely.