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EGG SAFETY
Author(s) -
Lynn Christina D.,
MD Joanne Lynn,
DA Sylvia Silver,
ANC Mary Sklencar
Publication year - 1997
Publication title -
journal of the american geriatrics society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.992
H-Index - 232
eISSN - 1532-5415
pISSN - 0002-8614
DOI - 10.1111/j.1532-5415.1997.tb03793.x
Subject(s) - dieticians , medicine , toxicology , zoology , food science , nursing , biology
Like dairy foods, egg is a protein food and needs to be handled carefully. They must be thoroughly cooked at moderate temperatures until the whites and yolks are firm, and should be served right after cooking. Eggs and egg-rich foods, such as custards or cream pies, should not set out for longer than two hours, including serving time. Remember to use leftovers made with eggs within two or three days.