Food safety: Salmonella and Eggs

By: Centers for Disease Control and Prevention (CDC)

Eggs are one of nature’s most nutritious and economical foods. But it’s important that you take care when handling and preparing fresh eggs and egg products.

The inside of eggs that appear normal can contain a germ called Salmonella that can make you sick, especially if you eat raw or lightly cooked eggs. Eggs are safe when you cook and handle them properly.

How can I reduce my chance of getting a Salmonella infection?

Live poultry can carry bacteria such as Salmonella, which can contaminate the inside of eggs before the shells are formed. Egg shells may become contaminated with Salmonella from live poultry droppings (poop) or the area where the eggs are laid.
Keep eggs refrigerated at 40°F (4°C) or colder at all times. Only buy eggs from stores and suppliers that keep them refrigerated.
Discard cracked or dirty eggs.
Consider buying and using pasteurized eggs and egg products, which are widely available.
Cook eggs until both the yolk and white are firm. Egg dishes should be cooked to an internal temperature of 160°F (71°C) or hotter.
Make sure that foods that contain raw or lightly cooked eggs, such as hollandaise sauce, Caesar salad dressing, and tiramisu, are made only with pasteurized eggs.
Eat or refrigerate eggs and foods containing eggs promptly after cooking. Do not keep eggs or foods made with eggs warm or at room temperature for more than 2 hours, or 1 hour if the temperature is 90°F or hotter.
Wash hands and items that came into contact with raw eggs—including counter tops, utensils, dishes, and cutting boards—with soap and water.
Do not taste or eat any raw dough or batter, such as cookie dough and cake mix, made with raw eggs. Bake or cook raw dough and batter before eating.

Food safety: Salmonella and Eggs - Image 3

Wash hands and items that came into contact with raw eggs, including countertops, utensils, dishes, and cutting boards, with soap and water.

Illness from Salmonella can be serious and is more dangerous for certain people.

Adults older than 65 years, children younger than 5 years, and people with weakened immune systems, such as those with HIV/AIDS, diabetes, or an organ transplant, may get a more serious illness that can even be life threatening.

In most cases, illness lasts 4–7 days after eating a contaminated food. Symptoms include:

Diarrhea
Vomiting
Fever
Abdominal cramps

Symptoms typically appear 6 hours to 6 days after eating a contaminated food. Some people can have diarrhea many times a day for several days and the sick person may need to be hospitalized.

Should I see the doctor?

Call your child’s doctor if your child has:

Diarrhea that doesn’t improve after 1 day
Vomiting lasting more than 12 hours for infants, 1 day for children younger than age 2, or 2 days for other children
Signs of dehydration, including not urinating in 3 or more hours, dry mouth or tongue, or cries without tears
Fever higher than 102°F (39°C)
Bloody stools

Call your doctor if you have:

Diarrhea that doesn’t improve after 2 days
Vomiting lasting more than 2 days
Signs of dehydration, including little or no urination, excessive thirst, a very dry mouth, dizziness or lightheadedness, or very dark urine
Fever higher than 102°F (39°C)
Bloody stools