Eggs and Egg Mixtures

Historically, the contents of whole, clean, uncracked shell eggs were considered free of bacteria. Now it is known that, in rare cases, a certain bacteria, Salmonella enteritidis, can be found inside eggs. Salmonella enteritidis can live inside a laying hen and can be deposited in the white of the egg before the shell is formed. Although only a small number of eggs produced in the United States are likely to carry this bacteria, all untreated shell eggs are considered to be a potentially hazardous food because they are able to support the rapid growth of microorganisms. As a consequence, eggs should be purchased fresh and should be stored and handled properly. Eggs should be kept at an ambient (air) temperature of 45F (7C) or lower until immediately before use. Special handling precautions for eggs are described below.

Use clean bowls, whisks, blenders, and other equipment when working with eggs and other potentially hazardous food items. To prevent cross-contamination, promptly clean and sanitize all equipment and utensils used with eggs. Place freshly made batters or sauces in clean containers. Never reuse containers that held raw eggs, even to replenish the same recipe.

Food containing eggs that receive little or no cooking – such as Caesar salad dressing meringue, mayonnaise, hollandaise sauce, and eggnog – should be prepared with great care. Follow the directions precisely and monitor temperatures using a thermometer. Many jurisdictions now require operators to post a notice to consumers when raw eggs are used as an ingredient in these types of food. The use of pasteurized shell eggs or pasteurized egg products may be a safer alternative when preparing these types of dishes.

Eggs that are cracked open and combined in a container (pooled eggs) must be handled with special care because bacteria present in one egg can be spread to the rest. Cross-contamination from one pooled egg mixture to another may also be a hazard if the food is not prepared or handled properly. Shell eggs must be kept at an ambient (air) temperature of 45F (7C) or lower until immediately before use. Pooled eggs, if used, must be cooked promptly after mixing or stored at 41F (5C) or lower. Containers that held pooled eggs must be washed and sanitized before being used again. There should be no carryover of egg residue from one food batch to another, even if it is the same recipe.

Federal public health officials require that operations serving highly susceptible populations – such as those in nursing homes and hospitals – use only pasteurized shell eggs or pasteurized egg products. This is recommended for all types of eggs and egg dishes served to these people and is required when liquid egg mixtures are prepared, when eggs are cooked and held for service, and when egg-containing food will receive little or no cooking.

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