Easter Egg Safety (2)
Easter egg decorating and hunting is a popular activity for families. To ensure an enjoyable experience with your family, it is important to remember that eggs can be hazardous if they are not handled properly. Eggs must be stored, prepared and handled properly to prevent cross contamination, growth of bacteria and food borne illness. Eggs are porous and can be contaminated with harmful bacteria including Salmonella. This bacterium can cause illness including symptoms of nausea, diarrhea, abdominal pain and fever.
To have a safe Easter egg hunt and to protect your family from possible food borne illness, follow these simple food safety tips:
- Wash your hands with soap and warm water for 20 seconds before and after handling any eggs.
- Clean and sanitize your work area before and after working with your Easter eggs. Clean food contact surfaces with warm water and a detergent. Rinse with water and sanitize using a bleach solution of 200 ppm (1 teaspoon of bleach / 1 litre of water).
- Cool hard boiled eggs after boiling by running cold water over the eggs and refrigerating them immediately.
- Use only clean, uncracked eggs.
- When colouring use non-toxic food grade dyes (liquid food colouring, fruit drink powders), and store eggs in a covered container.
- Refrigerate eggs at 4°C or less before and after dyeing. Eggs should never be left out at room temperature for longer than two hours if you intend to eat them.
- Coloured eggs can be safely refrigerated for up to one week.
- When hiding the eggs, keep them away from potential sources of contamination including pets or dirty surfaces.
- Discard eggs that are visibly dirty, cracked or that have not been stored in the refrigerator within two hours.
For additional food safety information, please call Region of Waterloo Public Health, Food Safety Program, 519-575-4400 or visit our Food Safety website.
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Media contact: Andy Hong, Public Health Inspector, 519-575-4400 Ext. 5410