Egg Safety

With the arrival of spring, many Jefferson County residents will celebrate by decorating eggs for Easter. Jefferson County Public Health asks that you keep these safety tips in mind when coloring your eggs:

Before decorating, decide whether or not you want to eat the decorated eggs later. If you do, follow these rules:

• Wash your hands between all the steps. 
• Be sure that all the materials you use are food safe. 
• Keep the eggs refrigerated as much as possible. 
• Dye the eggs in water warmer than the eggs so the insides don’t absorb the dye. 
• If you hide the decorated eggs, avoid contact with animals or lawn chemicals. 
• Throw out any “found” eggs that have cracked or have been out at room temperature for more than 2 hours. 
• Eat the refrigerated eggs within one week. 

Fresh eggs must be purchased, handled, prepared and stored carefully to avoid the possibility of foodborne illness. Even eggs with clean, un-cracked shells may contain bacteria called Salmonella. 

• Buy eggs only sold from a refrigerated case. 
• Make sure that the eggs are not cracked. 
• Refrigerate at 40ºF or below. 
• Wash hands, utensils, equipment, and work surfaces with hot, soapy water. 
• Cook eggs until the yolk and the white are firm. Scrambled eggs should not be runny. 
• Cook egg dishes until they reach 160°F. Use a food thermometer to be sure. 

Please see our Egg Safety fact sheet for more information or click here for information from Fight BAC, the Partnership for Food Safety Education.

Food Safety

For many, September means last minute BBQs, busy schedules and back to school.  As you celebrate the end of summer, keep in mind that September is National Food Safety and Education Month.  Inadequate or improper food handling, preparation or food storage can make you, your family and guests sick.  According to the Centers for Disease Control and Prevention, 48 million Americans get sick from foodborne diseases each year.  3,000 of them will die.

So, enjoy your end of summer celebration, but remember to be safe!  Click here to see JCPH’s recommendations on how to handle, prepare and store food properly.

If you are sending the kids off to school with packed lunches, click here to find quick tips to packing a safe lunch!

Don’t forget, practice proper food handling, preparation and storage techniques.

·         Wash hands and surfaces often.

·         Be especially careful not to cross-contaminate foods.

·         Cook to proper temperatures.

·         Chill or store foods properly.

This chart from the Centers for Disease Control and Prevention shows the causes of illness in 1,565 single food commodity outbreaks, 2003–2008

For more information, please visit the JCPH food safety page, The United States Department of Agriculture food page or call our Food Safety Program at 303-271-5700.

Got Milk? Be Sure It’s Pasteurized

Raw milk — milk that comes straight from the cow, goat or sheep without being pasteurized can carry harmful bacteria and other germs that can cause severe illness, even death. The same goes for milk products such as certain cheeses, ice cream, and yogurt produced from raw milk.  


Pasteurization is the process of heating milk to a high enough temperature for a long enough time to kill disease-causing bacteria contained in the milk. Pasteurization became widespread in the United States by 1950. While the retail sale of raw milk is banned in many states, including Colorado, it is still made available in this state and others through the purchase of a cow or goat share operation.  In this case, the consumer purchases a share of the actual animal and receives a quantity of the milk produced. Milk and milk products in Colorado are monitored by the Colorado Department of Public Health and Environment’s (CDPHE) Division of Environmental Health and Sustainability.  Inspections are regularly performed and products are regularly sampled at all dairy farms, dairy plants and milk plants around Colorado.


Public health officials warn consumers that consuming raw milk poses a high risk of contracting foodborne illness.

• The Centers for Disease Control has a  raw milk website that contains useful information and materials, including a list of relevant publications and other scientific resources on illnesses associated with raw milk consumption.

• Raw Milk Frequently Asked Questions from the Colorado Department of Public Health and Environment

• Real RawMilk Facts: Families share their stories on video to help raise awareness about the potential risks and negative effects on health from drinking contaminated raw milk.  Real Life Stories page.