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Egg contamination with Salmonella
Salmonella is one of the principal food-safety hazards associated with shell eggs. A contaminated egg may look, smell and taste normal, so appearance cannot be used to determine whether Salmonella is present.
Eggs can become contaminated from the environment, including contact with fecal material on the shell. Salmonella Enteritidis can also contaminate the contents of an egg before the shell is formed when the reproductive tract of an infected laying hen is involved.
Because contamination cannot reliably be detected by the consumer, prevention depends on refrigeration, avoiding cross-contamination and thorough cooking. People at increased risk for severe foodborne illness should be especially careful to avoid raw or undercooked eggs unless pasteurized eggs or egg products are used.
RECOMMENDED RESOURCES
What You Need to Know About Egg Safety — FDA
Explains Salmonella risk from fresh shell eggs and provides prevention guidance for consumers.
Salmonella Outbreak Linked to Shell Eggs — CDC
A recent 2026 CDC investigation illustrating that contaminated shell eggs can cause multistate Salmonella outbreaks.
Shell Egg Surveillance — USDA Agricultural Marketing Service
USDA information on federal shell-egg requirements, restricted eggs and inspection responsibilities.
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