Salmonella and Eggs

"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?

• 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..."
  Salmonella