04/06/01 Food Experts Provide Egg-Cellent Tips for a Safe Easter Celebration

Food Experts Provide Egg-Cellent Tips for a Safe Easter Celebration

FOR IMMEDIATE RELEASE 

Contact:

Lori Ferme
American Dietetic Association
800/877-1600, ext. 4802

Alison Baseley
Edelman Public Relations
312/240-2848

CHICAGO (April 4, 2001) - Hardboiled, dyed and decorated: at Easter time, eggs take center stage. The American Dietetic Association (ADA) and ConAgra Foods recommend the following egg safety guidelines to help ensure an enjoyable Easter celebration.

"Open cartons of eggs before you buy. Avoid cartons with cracked eggs," says Cleveland registered dietitian and ADA spokesperson Cindy Moore. "Whether preparing, serving or hunting for eggs, it’s easy for everyone to have a good time and stay safe."

Like other high-protein foods, eggs shouldn’t sit out at temperatures of 40 degrees Fahrenheit or higher for longer than two hours. "To minimize health risks, cook two sets of eggs - one for an Easter egg hunt and the other for eating. That way, the eggs you are eating can stay properly refrigerated," says Moore.

Here are some additional important Easter egg-safety tips from ADA and ConAgra Foods:

  • Wash hands thoroughly in warm, soapy water for about 20 seconds before handling eggs at every preparation step - cooking, cooling, dyeing and hiding.
  • Keep eggs, raw meats and ready-to-eat foods separate. "Starting in your grocery cart, keep eggs and other foods separate from raw meat, fish, seafood and poultry," Moore says. At home, refrigerate raw shell eggs in their cartons, keeping them away from meat that might drip juices or produce that might come into contact with eggshells.
  • Cook to proper temperatures. Avoid eating raw or undercooked eggs. To ensure doneness, cook egg dishes such as quiche or casseroles to 160 degrees Fahrenheit. It’s best to cook eggs slowly on the stovetop over gentle heat. Cook eggs until yolks are firm and not runny.
  • Refrigerate promptly below 40 degrees Fahrenheit. "Discard any Easter eggs that have been unrefrigerated for more than two hours," Moore says. "Hard-boiled eggs, in the shell or peeled, can be stored for up to a week. Keep them on a shelf inside the refrigerator, not in the door."

ADA and ConAgra Foods are partners in Home Food Safety…It’s in Your Hands, a nationwide program designed to educate consumers and provide them with solutions for easily and safely handling food in their own kitchens. The program complements government-sponsored food safety initiatives that speak to leading food-handling problems.

For more information, visit www.homefoodsafety.org or call ADA’s Consumer Nutrition Information Line at 800/366-1655, where recorded messages, both in English and Spanish, are available 24 hours a day.

The 70,000-member American Dietetic Association is the nation’s largest organization of food and nutrition professionals. With headquarters in Chicago, ADA serves the public by promoting optimal nutrition, health and well-being.

ConAgra Foods Inc. is one of the world’s largest and most successful food companies. ConAgra Foods is North America’s largest foodservice manufacturer and second-largest retail food supplier. This program is funded by the ConAgra Foundation, the philanthropic arm of ConAgra Foods, which works to improve the quality of life in communities across the U.S.