Food safety and preparation guidelines for eggs

Guidelines for handling and storing eggs emphasize maintaining the natural protective layer on the shell to prevent bacterial contamination. Experts advise against washing eggs before refrigeration, as this can damage the shell and allow bacteria to enter. If eggs are soiled, they should be cleaned dry or washed immediately before use.

To ensure safety, eggs should be stored in a cool, dry place or a refrigerator, kept separate from other foods. A water test can help estimate freshness, where fresh eggs sink and older ones float, though this is not a definitive safety indicator. When cooking, egg-based dishes should reach an internal temperature of at least 75 degrees Celsius.

To mitigate salmonella risks, especially in raw preparations like mayonnaise, using pasteurized egg products is recommended. Additionally, hands, utensils, and surfaces used during preparation must be thoroughly cleaned to prevent cross-contamination.