How should raw eggs be handled?

Handling raw eggs requires a careful approach to ensure food safety and prevent the risk of foodborne illnesses, such as Salmonella. The correct answer emphasizes the importance of two key practices: preventing cross-contamination and cooking eggs to a safe temperature.

When dealing with raw eggs, it is vital to prevent cross-contamination, which can occur when raw eggs come into contact with other foods or surfaces that will not be cooked before consumption. This risk is particularly relevant in kitchens where both raw and ready-to-eat foods are present. By taking care to separate raw eggs from other ingredients and using clean utensils, the chances of spreading harmful bacteria are significantly reduced.

Cooking raw eggs to a safe temperature is also crucial. The USDA recommends cooking eggs until both the whites and the yolks are firm, which typically means reaching an internal temperature of 160°F (72°C) or higher. This level of cooking effectively kills any potentially harmful bacteria that may be present in the eggs, ensuring that they are safe to consume.

While cooking the eggs immediately can be a safe practice, it doesn’t address the aspect of cross-contamination, making it less comprehensive. Storing raw eggs at room temperature is not advisable, as this can promote bacterial growth. Mixing raw eggs with cooked