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As Easter approaches, families nationwide are prepping celebrations, complete with beloved traditions and mouthwatering meals. However, amid the excitement of decorating eggs and sharing meals, it’s crucial to prioritize food safety and mitigate the risk of foodborne illness.
Egg safety
Eggs take center stage during Easter, symbolizing new beginnings and renewal. Whether they’re used in decorating eggs or incorporated into dishes like potato salads, eggs are an integral part of holiday fare. However, improper handling can lead to salmonella contamination, a common bacteria causing food poisoning.
Children often store eggs in their Easter baskets, alongside candy and other treats, posing a risk. Additionally, eggs added to salads or other dishes can harbor bacteria if not handled properly.
Helpful tips
Choose clean and fresh eggs and wash hands thoroughly before and after handling them.
If you’re planning on eating Easter eggs that have been dyed, make sure make sure to use safe, edible dyes Most store-bought Easter egg kits have food-safe dyes, so you can usually eat the eggs after they’ve dried. Just be sure to check the label to make sure the dye is safe to eat. One way to avoid this concern completely is to use natural dyes.
You can make natural dyes for Easter eggs by following these steps:
- Choose foods with coloring properties, such as:
- Chopped beets for pink or red hues
- Purple or red cabbage for blue hues
- Yellow onion skins for orange hues
- Spinach for green and brown hues
- Blueberries for a purple-silverish hue
- Add a quart of water and 2 tablespoons of white vinegar to a medium pot and bring to a boil.
- Add the chosen dye ingredients and let it boil before reducing the heat to simmer for 30 minutes.
- Let the dye cool, then strain it.
- Add the eggs to the dye mixture and allow them to soak for a minimum of 30 minutes. The longer they soak, the brighter the color they will have.
- Use tongs to remove the eggs and pat them dry.
It’s also important to store eggs properly in the refrigerator at 40 degrees F or below, and to avoid cross-contamination with other foods. When cooking with eggs, they should be cooked until both the egg white and yolk are firm, and dishes containing eggs should be cooked to a safe internal temperature of 160 degrees F (71 degrees C).
If a recipe calls for lightly cooked eggs, pasteurized egg products can be used to reduce the risk of pathogenic contamination. It’s also important to refrigerate eggs or egg-containing dishes within 2 hours of cooking to prevent the growth of harmful bacteria.
These guidelines can also be helpful when preparing other spring holiday dishes, such as Easter ham. It’s important to cook it to an internal temperature of at least 145 degrees F (63 degrees C) before serving and let it rest for at least three minutes before carving.
Pickled eggs
Pickled eggs add a unique touch to holiday spreads, but caution is warranted to avoid foodborne illness. While commercially pickled eggs are safe if refrigerated and consumed promptly, homemade versions can pose risks if not prepared and stored correctly.
Home cooks are advised to follow safe recipes to ensure proper storage and prevent illness. Canning pickled eggs at home is discouraged due to the risk of botulism, a severe form of food poisoning.
For those interested in making their own pickled eggs, the National Center for Home Food Preservation (NCHFP) provides safe recipes on their website. It’s essential to follow the directions carefully to ensure safe storage and prevent foodborne illness.
Additional Holiday Food Safety Tips
In addition to eggs, safe cooking practices are crucial when preparing other holiday dishes like ham, brisket or lamb. Cook meats to their recommended internal temperatures and prevent cross-contamination with other foods.
Ham: When preparing your Easter ham, ensure it reaches an internal temperature of at least 145 degrees F (63 degrees C) if it’s fresh and uncooked. Allow the ham to rest for a few minutes before serving. Always take precautions to avoid cross-contamination from countertops, knives, dishes, and pots and pans. Do not let the uncooked ham come into contact with foods you plan to eat raw.
Beef Brisket: Beef brisket is a popular Passover dish enjoyed by many. To prepare it properly, cook the brisket for a long time due to its toughness. Set the oven temperature to 350 degrees F or no lower than 325 degrees F. Place the brisket fat-side up in a cooking pan, ensuring it is almost covered with water, and then cover the pan with a lid. Cook the brisket for approximately one hour per pound of meat until it reaches a safe internal temperature of 145 degrees F (63 degrees C). Take care to prevent cross-contamination from the uncooked meat.
Lamb: Lamb is a favored dish for both Easter and Passover celebrations. When cooking lamb, ensure it reaches an internal temperature of at least 145 degrees F. Allow the lamb to rest for a few minutes before serving. As always, take precautions to avoid cross-contamination with uncooked meat and juices.
Leftovers should be refrigerated promptly and stored in airtight containers to maintain freshness and prevent spoilage. Guests should be reminded to refrigerate leftovers promptly upon returning home to ensure their safety.
Guidance and more advice
Resources like the USDA’s Food Safety and Inspection Service and organizations like Stop Foodborne Illness offer valuable information and tips for those seeking more guidance on food safety.
By following these guidelines, families can enjoy a safe and enjoyable holiday celebration, free from the worry of foodborne illness. With proper precautions and safe handling practices, everyone can savor a happy and healthy holiday season.
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