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Eggs
Shell eggs are nutritious and widely used, but raw eggs can sometimes contain Salmonella. Contamination can occur on the shell, and Salmonella can also be present inside an intact egg. Safe purchasing, refrigeration, handling and cooking reduce the risk of illness.
Buy eggs only from a refrigerated case and choose cartons with clean, uncracked shells. Refrigerate eggs promptly at 40Ā°F (4Ā°C) or below, preferably in their original carton. Keep raw eggs and egg mixtures from contaminating hands, utensils, work surfaces and ready-to-eat foods.
Cook eggs until both the yolk and white are firm. Egg dishes such as casseroles should reach 160Ā°F (71Ā°C). For foods that will be served raw or undercookedāsuch as some Caesar dressings, homemade ice cream, eggnog, hollandaise or mousseāuse pasteurized shell eggs or pasteurized egg products.
RECOMMENDED RESOURCES
What You Need to Know About Egg Safety ā FDA
FDAās comprehensive consumer guide to buying, storing, preparing and serving eggs safely and reducing Salmonella risk.
What Points Should You Consider When Buying Shell Eggs? ā USDA-FSIS
USDA advice to buy refrigerated eggs with clean, uncracked shells and refrigerate them promptly after purchase.
About Salmonella Infection ā CDC
CDC information on Salmonella, symptoms, transmission and people at greater risk for severe illness.
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