Israelis informed of safety measures to prevent spread of bacteria from eggs.
The Health Ministry on Wednesday announced a recent rise in salmonella poisoning in Israel and in 14 European countries.
The ministry advised households to keep all raw food away from cooked food, at temperatures of up to 5ºC (41ºF), but says eggs can be kept — for up to 21 days — at below 20ºC (68ºF).
It also advised against reusing egg boxes, as schools and kindergartens often do, because they, too, can carry salmonella.
It warned that washing eggs can cause the bacteria to pass through the shell into the egg.