Australian eggs are amongst the safest in the world providing they are well-cooked and properly handled, says the Australian Egg Corporation Limited (AECL).

Shoppers have been advised that well-cooked and handled eggs are safe to eat and Australian regulations maintain “a high standard of food safety compared to other countries”.

“However, like all perishable foods, eggs need to be handled carefully,” AECL managing director James Kellaway said.

“Correctly handling and storing eggs and following the simple rules will maximise the safety, quality and freshness of eggs."

• Always buy eggs that are clean and not cracked.
• Always place and keep eggs in the refrigerator as soon as possible after purchase.
• Keep eggs in their original carton (cartons reduce water loss and protect flavours from other foods being absorbed into the eggs).
• Allow no more than two hours at room temperature for preparation and serving.
• Eggs should be cooked thoroughly. If a dish requires eggs to be undercooked or raw then the dish should be consumed immediately and leftovers discarded. Always use eggs within the best before date as stated on the carton.
• Always practice good food safety in the kitchen by washing your hands, food contact surfaces and cooking utensils with soap and water before and after preparing food.”

The AECL is also running a Salmonella initiative with a dedicated member of staff to inform the supply chain about the bacterial risks for consumers.

The AECL stated that all Australian eggs are produced in compliance with the Food Standards Code as regulated by Food Standards Australia and New Zealand. All eggs are stamped, enabling traceability and sale of cracked or dirty eggs is prohibited.