Michigan Department of Agriculture's Easter Food Safety Tips: Keeping Your Holiday Feast Safe and Delicious
As Easter approaches, the Michigan Department of Agriculture and Rural Development is offering food safety tips for those celebrating the holiday. According to Food Safety Educator Kara Lynch, hard-boiled eggs should not be left out for more than two hours to prevent bacterial growth. It is recommended to keep separate sets of eggs for hunts and consumption.
When storing farm fresh eggs, refrigeration is advised, but not necessary. Lynch suggests placing hard-boiled eggs in ice water after boiling for 15 minutes and using edible food dyes when coloring eggs for consumption. Pre-cooked meats like ham or beef brisket should be thawed in the refrigerator and cooked to an internal temperature of 145 degrees before serving.
Hard-boiled eggs can be stored in the fridge for up to a week, while grocery store eggs have a shelf life of three to five weeks. Leftover Easter dinner should be consumed within four days to ensure freshness. It is important to follow these food safety guidelines to enjoy a safe and delicious Easter celebration.