Statement from the American Egg Board: America's Egg Farmers Urge Proper Food Handling and Cooking of Eggs

PARK RIDGE, Ill., Aug. 24 /PRNewswire/ -- America's egg farmers are deeply concerned about the recent recall of eggs due to possible salmonella contamination. America's egg farmers are continuing to work closely with government officials to help ensure the safety and quality of the egg supply. Providing consumers with only the highest quality, safest products available has always been a top priority for America's egg farmers. 

While potentially affected eggs have been identified and removed from store shelves, America's egg farmers are urging people to thoroughly cook their eggs as salmonella is destroyed by the heat of cooking. Eggs should be cooked until the whites and yolks are firm or, for dishes containing eggs, until an internal temperature of 160 degrees Fahrenheit is reached. Thoroughly cooked eggs are thoroughly safe eggs, according to the Center for Disease Control (CDC) and the Food and Drug Administration (FDA).  

In addition to thorough cooking, other safe food-handling practices include the following simple steps:

  • Thoroughly clean your hands, as well as the surfaces and utensils that come into contact with raw eggs – an important step for avoiding cross-contamination. 
  • Separate eggs from other foods in your grocery cart, grocery bags and in the refrigerator to prevent cross-contamination.
  • Keep eggs in the main section of the refrigerator at a temperature between 33 and 40 degrees Fahrenheit, and eggs accidentally left at room temperature should be discarded after two hours, or one hour in warm weather.

When cooked properly, eggs are always a safe, wholesome and convenient food for you and your family to enjoy. Eggs are all-natural and packed with a number of nutrients. One egg has 13 essential vitamins and minerals in varying amounts, high-quality protein and antioxidants, all for 70 calories.

For more information and recommended handling, cooking and storage guidelines, visit or

Contact: Cindy McGarrigle of American Egg Board, +1-847-296-7043

SOURCE American Egg Board


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