Please wash eggs to ensure proper sanitation. Salmonella, a harmful bacteria can cause severe illness. Wash and rinse eggs in warm to hot water. Water temperature in the 90-120oF range is best; hot tap water is generally 120oF. The temperature should be at least 20 degrees warmer than the egg. If “freshly laid” eggs are gathered, use temperatures at the warmer end of the range. Eggs are typically 105oF when laid. Warm to hot water causes the egg contents to expand, which helps prevent bacteria from being pulled in through the pores. Colder temperatures will cause egg contents to contract, pulling in any bacteria on the shell surface.

• Wash off any visible contamination. Wash eggs individually. Do not soak eggs in the water. Unscented soap or detergent can aid this process. Fragrance soaps should be avoided. Eggs can absorb the fragrance and develop an off-flavor.

• Avoid cleaning eggs in the kitchen sink. This will help to prevent contamination of kitchen surfaces. If this is not possible, disinfect all surfaces and the sink after cleaning the eggs. SANITIZE THE EGGS • After washing (and rinsing) eggs, it is important to sanitize them. • To do this, make a sanitizing solution using 1 tablespoon bleach:1 gallon of water.

• First, dip the eggs completely into the solution, then remove them from the solution and rinse them off. • Last, dry the eggs with a clean towel and promptly store them in a refrigerator set at 35-40oF. WASH HANDS AFTER HANDLING EGGS Poultry feces can harbor several disease-causing organisms such as Salmonella and Campylobacter. Handling eggs can contaminate hands and lead to possible ingestion of these organisms. After handling fresh eggs, always wash your hands thoroughly with soap and warm water.