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Part of egg prone to contamination by Salmonella
Salmonella associated with eggs is not limited to one visible part of the egg. Bacteria may contaminate the outside of the shell, and Salmonella Enteritidis can sometimes be present inside an intact egg.
Once an egg is broken, bacteria from the shell or the environment can be transferred to the egg contents, utensils, hands or work surfaces. For this reason, consumers should handle the entire raw egg as a potentially contaminated food rather than assuming that the yolk, white or shell is inherently safe.
Wash hands, utensils and work surfaces after contact with raw eggs, prevent raw egg from contacting ready-to-eat foods, refrigerate eggs properly and cook them thoroughly.
RECOMMENDED RESOURCES
What You Need to Know About Egg Safety — FDA
FDA consumer guidance explaining that fresh shell eggs can contain Salmonella and describing safe handling and cooking.
FDA’s clean, separate, cook and chill guidance, including keeping raw eggs away from other foods.
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