You are here: Exercise caution when blowing out Easter eggs The
correct handling of raw eggs helps to avoid Salmonella
infections At Easter raw eggs are blown out and decorated in
many families, schools and kindergartens. However, caution
should be exercised: Salmonella and other germs may be present
on the eggs. Children in particular can become infected. At
Easter eggs are not just used for decorative purposes, they are
also eaten. Hard-boiled eggs are especially popular and - when
it comes to Salmonella - they are also safe. Germs cannot
survive at the temperatures reached during boiling.
Nevertheless, hard-boiled eggs cannot be stored indefinitely.
The forthcoming Easter celebrations prompted the Federal
Institute for Risk Assessment (BfR) to draw attention to a few
simple hygiene rules for handling eggs. "The correct handling of
sensitive foods can avoid unpleasant and, in some cases, even
dangerous food infections. Correct storage extends the shelf
life of foods," says Professor Dr. Dr. Andreas Hensel,