Eggs, like meat, poultry, milk, and other foods, are safe when handled properly. Shell eggs are safest when stored in the refrigerator, individually and thoroughly cooked, and promptly consumed. The larger the number of Salmonella present in the egg, the more likely it is to cause illness. Keeping eggs adequately refrigerated prevents any Salmonella present in the eggs from growing to higher numbers, so eggs should be held refrigerated until they are needed. Cooking reduces the number of bacteria present in an egg; however, an egg with a runny yolk still poses a greater risk than a completely cooked egg. Undercooked egg whites and yolks have been associated with outbreaks of Salmonella enteritidis infections. Both should be consumed promptly and not be held in the temperature range of 40 to 140 for more than 2 hours. (Source: excerpt from Salmonella enteritidis: DBMD)
Reducing the risk of Salmonella enteritidis infection
Information on prevention of Salmonella enteritidis comes from many sources. There are some sources that claim preventive benefits for many different diseases for various products. We may present such information in the hope that it may be useful, however, in some cases claims of Salmonella enteritidis prevention may be dubious, invalid, or not recognized in mainstream medicine. Please discuss any treatment, discontinuation of treatment, or change of treatment plans with your doctor or professional medical specialist.
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