Including eggs as part of our diet can be a good choice as they are a source of protein, Vitamins A, B2, B12, and D, folate and iodine. However, there are food safety problems associated with eggs, therefore we need to make sure the eggs are of good quality and safe for consumption. Below are five guidelines to ensure the safety of eggs to minimise food poisoning associated with the consumption of eggs.
1. Check the source of eggs: Verify the source of eggs before purchasing by checking the label to see the conditions in which hens were raised to make a good and informed choice for yourself. Knowing the source can also help you know when the eggs were laid to calculate the freshness of the egg.
2. Test for the freshness of the eggs: As much as possible, we like to consume quality foods. The freshness of an egg tells how old an egg has spent on the shelf and serves as a good indicator to determine the quality of an egg. Eggs lose their quality over time hence consuming eggs that are not too old is much preferred. Where possible check the production date (day the egg was laid) from the source to calculate how fresh it is, or check the best before date, the further the best before date, the fresher the egg. The best before date is usually 28 days from when the egg was laid. And if this is not possible, test for the freshness of an egg, by placing the egg in a bowl or glass of water. Then observe whether the egg sinks, floats or stands upright. When it sinks, it is fresh and may be a few days old when it stands. However, eggs that float are too old and should be discarded.
3. Properly wash eggs: Eggs should be properly washed and cleaned before use. Eggs from the farm are mostly associated with Salmonella (bacteria that causes foodborne illness) due to contamination of egg shells through faecal matter from where eggs are laid. Washing eggs with warm water and then rinsing under running water is a recommended method of washing eggs.
4. Storing eggs: After you have checked the source of the egg, tested its freshness and properly washed, it is best to store in the fridge. The fridge helps keep the eggs at constant temperature. They can also be frozen – cracking the egg into a plastic container. You can choose to separate the yolk and white, if you intend to use it for baking or beat it together if the end use will be an omelette, before freezing.
5. Cook eggs thoroughly: Cooking helps to eliminate harmful bacteria in eggs. Moreover, studies show cooking can deactivate some harmful antibiotic residues that may be present in eggs due to poor farming practices. Antibiotic residues above certain levels may cause antibiotic resistance and trigger allergic reactions. Cooking eggs thoroughly is therefore the best way to eliminate any food poisoning. If you want to use or consume raw or lightly cooked eggs, make sure you have checked off points 1 to 4 and you are not on a medically supervised diet. Also note that infants, children, pregnant women and elderly people are more at risk of food poisoning from raw and lightly cooked eggs. As much as possible go for thoroughly cooked eggs.
Enjoy eggs as part of a healthy, balanced diet but ensure its safety to avoid food poisoning.
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Written by Benedict Owusu-Doubreh
Last page review: 22/12/2021
Next page review: 31/12/2024