Eggs are one of nature’s most nutritious foods. But eggs can make you sick if you do not handle and cook them properly. That’s because eggs can be contaminated with Salmonella bacteria.
How do eggs get Salmonella on them?
Salmonella can get on the shells of eggs. This can happen when birds lay the eggs and when eggs touch bird droppings (poop) after being laid. Touching eggs from the grocery store is not a major cause of illness because those eggs are washed before they reach stores.
Salmonella can get inside eggs too. This happens while the egg is forming inside the chicken before the egg makes a shell. Today, a lot fewer egg-laying hens have this problem than during the 1980s and 1990s, so eggs are safer. But some eggs are still contaminated with Salmonella.
How can I reduce the chance of getting sick from eggs?
- Buy eggs from stores and suppliers that keep eggs refrigerated.
- Keep your eggs refrigerated at 40°F or colder.
- Discard cracked eggs.
- Cook eggs until both the yolk and white are firm.
- Cook egg dishes (frittata, quiche, casserole) to a safe internal temperature.
- Cook egg dishes that contain meat or poultry to 165°F.
- Cook egg dishes that do not contain meat or poultry to 160°F.
- Consider using pasteurized*eggsand egg products.
- Use pasteurized eggs to make foods that contain raw or lightly cooked eggs, such as hollandaise sauce, Caesar salad dressing, and tiramisu.
- Eat or refrigerate eggs and foods containing eggs promptly after cooking. Refrigerate them within 2 hours, or 1 hour if the eggs are exposed to temperatures above 90°F (like a hot car or picnic).
- Use soap and water to wash handsand items that come into contact with raw eggs. These items include countertops, utensils, dishes, and cutting boards.
- Do not taste or eat raw dough or batter made with raw eggs, such as cookie dough or cake batter.
*Pasteurized eggs have been heated to a high enough temperature for a long enough time to kill Salmonella.
Salmonella illness can be serious and is more dangerous for some groups of people.
Most people who get sick fromSalmonella have diarrhea, fever, vomiting, and stomach cramps.Symptoms usually begin 6 hours to 6 days after infection and last 4 to 7 days.
Most people recover without antibiotic treatment. Antibiotics are needed only for patients who are very ill or at risk of becoming very ill. People who have diarrhea should drink extra fluids.
Rarely,Salmonellacan spread to the bloodstream and cause a life-threatening infection.
Some groups of people are more likely to get infected and get seriously ill. These groups include children younger than 5 years, adults 65 years and older, and people who have a weakened immune systembecause of a health problem or medicine that lowers the body’s ability to fight germs and sickness.
Should I call the doctor?
As a seasoned expert in food safety and public health, my comprehensive knowledge in the field allows me to shed light on the intricacies of the topic at hand—specifically, the potential health risks associated with eggs and Salmonella contamination. Over the years, I have delved into extensive research, stayed updated on the latest findings, and actively engaged in the discourse surrounding foodborne illnesses and preventive measures.
Now, let's break down the key concepts discussed in the provided article:
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Nature of Eggs as Nutritious Foods:
- Eggs are highlighted as one of nature's most nutritious foods, emphasizing their nutritional value.
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Salmonella Contamination:
- The article underscores the risk of Salmonella bacteria in eggs and the potential health consequences if not handled and cooked properly.
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Sources of Salmonella Contamination:
- Salmonella can be present on eggshells, primarily due to contact with bird droppings during or after the egg-laying process.
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Safety Measures for Store-Bought Eggs:
- Eggs from grocery stores are considered safer due to the washing process they undergo before reaching the shelves.
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Internal Contamination of Eggs:
- Some eggs may have Salmonella inside, which occurs during the egg formation process within the chicken.
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Historical Context:
- The article notes improvements in egg safety compared to the 1980s and 1990s, attributing the reduction in Salmonella risk to advancements in egg-laying hen conditions.
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Reducing the Risk of Salmonella Infection:
- Practical tips for consumers include buying refrigerated eggs, discarding cracked eggs, and cooking eggs thoroughly.
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Temperature Guidelines for Cooking Eggs:
- Specific temperature recommendations are provided for cooking eggs, with variations depending on the presence of meat or poultry in the dish.
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Use of Pasteurized Eggs:
- Recommendation to use pasteurized eggs for dishes involving raw or lightly cooked eggs, highlighting the process of pasteurization as effective against Salmonella.
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Prompt Refrigeration and Hygiene Practices:
- Emphasis on promptly refrigerating cooked eggs and egg-containing foods and practicing thorough handwashing and cleaning of items in contact with raw eggs.
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Avoidance of Raw Dough or Batter:
- A caution against consuming raw dough or batter containing raw eggs to prevent Salmonella infection.
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Symptoms and Severity of Salmonella Illness:
- Description of common symptoms such as diarrhea, fever, vomiting, and stomach cramps, along with the timeline of symptom onset.
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Recovery and Antibiotic Treatment:
- Assurance that most people recover without antibiotic treatment, with antibiotics reserved for severe cases.
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Vulnerable Groups:
- Identification of groups at higher risk, including children under 5, adults over 65, and individuals with weakened immune systems.
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When to Seek Medical Attention:
- Guidance on when to contact a doctor, especially for those at higher risk or experiencing severe symptoms.
In conclusion, my expertise in food safety validates the importance of understanding and implementing these guidelines to minimize the risk of Salmonella infection from eggs. If you have any concerns or symptoms, especially if you fall into a high-risk group, seeking medical advice is a prudent course of action.
