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4 Steps to Food Safety
4 Steps to Food Safety
Prevent food poisoning! Handle eggs safely.
Prevent food poisoning! Handle eggs safely.

Eggs, Spring and Food Poisoning

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March 22, 2013 — The egg has been associated with festivals celebrating spring for many centuries. Decorating eggs for Easter is a tradition that dates back to the 13th century or earlier. Eggs were formerly a forbidden food during the Lenten season, and there are rituals in many countries involving painting and decorating them to mark the end of the period of penance and fasting, and then eating them as a celebration of Easter.

However, eating eggs that are not handled with proper care can cause food poisoning, also called foodborne illness. Salmonella, an organism that causes nausea, vomiting, diarrhea, cramps, and fever, can be found on both the outside and the inside of eggs that look perfectly normal. In otherwise healthy people, the symptoms generally last a couple of days and taper off within a week. But Salmonella can cause severe illness and even death in at-risk individuals, such as pregnant women, young children, older adults and persons with weakened immune systems.

That’s why it’s important to handle eggs properly by following these safety tips:

Refrigerate Eggs Promptly

Keep Clean

Cook Eggs Thoroughly

Separate

Eating Out

For more information visit:
Playing It Safe with Eggs
FDA Improves Egg Safety

Contact:

FDA Office of Media Affairs: 1-301-796-4540
FDA Food Information Line: 1-888-SAFEFOOD (toll free)