Waterloo (KWWL) - Easter brunches and dinners shouldn't lead to food-borne illness. Some simple safety tips can keep eggs and ham from turning you green.
Like to dye eggs? It takes a delicate touch to handle these fragile foods, but here's something else to think about. Eggs can carry bacteria, like Salmonella, so you need to take precautions. Keep eggs refrigerated. Wash your hands regularly when handling eggs. Use only food-grade dyes to decorate. Once they're hard boiled, color and then refrigerate.
If you need to display them, don't leave them out for more than two hours. Never eat a cracked or dirty egg. And if you hide them, keep them out of reach of animals and pets and make sure the lawn you place them in is not treated with chemicals.
If you are cooking a ham for the holidays, make sure you cook it long enough to avoid food-borne illnesses. Set oven temperature to 325 F. Both cook-before-eating cured and fresh hams should be cooked to 160 F. Reheat cooked hams packaged in USDA-inspected plants to 140 F and all others to 165 F. Items like spiral-cut cooked ham and vacuum-packed and canned hams can be eaten cold.
Online Producer: Maria Magner