BAC is Eager for Easter
We want everyone to have a safe and healthy Easter. But we just got intel that BAC is planning to show up at your feast.
Instead of hiding eggs, BAC is planning to hide microscopic, odorless,and tasteless bacteria in your food. These pathogens can make you sick if you don't practice safe food handling.
Don't worry - we've got the rules you need to make sure BAC doesn't spoil your Easter egg dishes: - Always cook eggs until the yolks and whites are firm
- Cook cheesecakes, lasagna, baked pasta and egg dishes to an internal temperature of 160 ºF
- Keep hard-cooked Easter eggs chilled on a shelf inside the refrigerator, not in the refrigerator door
- Remember that hard-boiled eggs are only safe to eat for one week after cooking
Hungry for more egg-info? This USDA resource has everything you want to know!
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