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Easter egg safety
In an effort to prevent foodborne illness at Easter, health officials are reminding Canadians of the importance of proper handling and preparation of eggs.
Occasionally, eggs can be contaminated with salmonella, and sometimes, even with bacteria from other foods.
Here are some food safety tips from Health Canada you can follow to reduce your risk of contracting foodborne illness from decorated, hard-boiled eggs.
• Be sure to use a non-toxic (food safe) colouring dye if you want to eat the eggs you decorate
• Be sure that eggs are kept cold. Store the coloured eggs in a covered container in the refrigerator until ready to serve or up to one week
• Decorated eggs that have been out of the refrigerator for more than two hours are not safe to eat