Improper storage, handling and decorating of Easter eggs could make for an “unhoppy” holiday for all concerned, but can be avoided by following some simple safety precautions, according to the Arizona Department of Health Services.

“Mishandling eggs can provide ample opportunity for eggs to become contaminated with bacteria,” said Will Humble, Bureau Chief, Infectious Disease, at the State Health Department. “Raw and cooked eggs are potentially hazardous foods, and improperly cooked eggs increase the danger of salmonella food poisoning.”

Here are some tips on how to safely handle eggs for the Easter holiday and throughout the year:

Buying and Storing Eggs:

• Keep fresh eggs refrigerated until it’s time to cook them. Eggs are a potentially hazardous food in the same category as meat, poultry, fish and milk. In other words, they are capable of supporting the rapid and progressive growth of disease-causing bacteria like salmonella.

Cooking and Cooling Eggs:

• Wash your hands thoroughly before and after handling eggs, whether in cooking, cooling, dyeing or hiding.
  
• Most commercial egg producers lightly coat their eggs with a thin coating of mineral oil to close the pores against contamination. Cooking the eggs in the shell removes that barrier, so that your hard-boiled eggs are again prone to contamination unless you protect them by proper handling.

• The American Egg Board (AEB) recommends this method for boiling the perfect Easter egg: Place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. A tablespoon of vinegar can be added to allow better dye coverage after cooking. Cover pan and quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling. Let eggs stand, covered, in the hot water for 15 minutes. Immediately run cold water over eggs or place them in ice water until completely cooled. Eggs should always be well cooked, until both the yolk and the white are firm and not runny. Cooking eggs to this texture will destroy any salmonella or other harmful bacteria that may be present.

• If you won’t be coloring your eggs right after cooking them, store them in their cartons in the refrigerator.

Dyeing Eggs

• Eggs should reach room temperature or below prior to dyeing.

• Do not handle eggs excessively, and wash your hands before and after you handle them.
• Do not color eggs whose shells crack during cooking.
• Use food coloring or food-grade dyes if they will be eaten.
• Refrigerate eggs after coloring until they are to be hidden.

Hiding and Eating Eggs

• Take care in choosing hiding places for Easter eggs. Make sure to avoid areas where eggs might come into contact with pets, wild animals, birds, reptiles, insects, or lawn chemicals. Egg suppliers offer precooked Easter eggs, decorated or plain, that are resin-coated for extra protection against contamination.

• Don’t eat cracked eggs or eggs that have been out of refrigeration for more than two hours.

• If you plan to use hard-boiled eggs as a centerpiece or other decoration, cook extra eggs for eating and discard the eggs that have been left out as a decoration.

• Eat or discard your refrigerated hard-boiled eggs within four days.