July 19, 2002, Newsletter Issue #54: FOOD SAFETY FACTS ABOUT EGGS

Tip of the Week

To dry heat pasteurize your dry foods, place food loosely in a 2" or less deep pan and place in a preheated (175 degree) oven. Pasteurize for 15 minutes. Cool your dry products, package, and store.

Do not attempt to dry eggs at home. It is safer for you and your family to buy commercially dried eggs. When pickling eggs, make sure that your eggs are completely done in the center.

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