How to Avoid Food Poisoning from Eggs

Any time we handle eggs, the following directions will help avoid food poisoning:

The current salmonella outbreak is caused by intact and disinfected eggs. The eggs come from salmonella-infected hens that carry the bacteria in their ovaries and pass it to eggs as they are being formed.

Eggs that appear to be fresh and normal may actually harbor salmonella.

If you like your eggs prepared over easy, you may want to change your egg-eating habits. Here's the CDC's advice on how to avoid food poisoning from eggs:

  • Don’t eat recalled eggs or products containing recalled eggs. Recalled eggs might still be in grocery stores, restaurants, and homes. Consumers who have recalled eggs should discard them or return them to their retailer for a refund.
  • People who think they might have become ill from eating recalled eggs should consult their health care providers.
  • Keep eggs refrigerated at least to 45 degrees F at all times.
  • Discard cracked or dirty eggs.
  • Wash hands, cooking utensils, and food preparation surfaces with soap and water after contact with raw eggs.
  • Eggs should be cooked until both the white and the yolk are firm and eaten promptly after cooking.
  • Do not keep eggs warm or at room temperature for more than two hours.
  • Refrigerate unused or leftover egg-containing foods promptly.
  • Avoid eating raw eggs.
  • Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe (such as Hollandaise sauce or Caesar salad dressing) that calls for raw eggs.
  • Consumption of raw or undercooked eggs should be avoided, especially by young children, elderly people, and people with weakened immune systems or debilitating illness.

SOURCES: Center for Disease Control  cdc.gov

For more information, check out these links:

www.foodsafety.gov/keep/types/eggs/index.html

www.fda.gov/ForConsumers/ConsumerUpdates/ucm164473.htm

www.cdc.gov/Features/SalmonellaEggs