According to the US Food and Drug Administration, fresh eggs, even those with clean, unbroken shells, may contain Salmonella that can cause foodborne illness. In the United States, 79,000 cases of foodborne illness and 30 deaths each year are caused by eating Salmonella-contaminated eggs. Protect yourself and your family by following these safe handling tips when buying, storing, preparing, and serving eggs:
1. Open the carton and make sure that the eggs are clean and the shells are not cracked.
2. Keep eggs refrigerated at a temperature of 4.44 °C (40 °F) or below.
3. Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
4. Wash hands, utensils, equipment, and work surfaces with warm, soapy water before and after they come in contact with raw eggs and raw egg-containing foods.
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