Rahul priydarss
Eggs are one of the most common foods linked to Salmonella infections. The bacteria can be present inside the egg or on the shell surface.
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Hens infected with Salmonella can pass the bacteria directly into the egg before the shell forms. That’s why even a clean-looking egg can be contaminated.
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Sometimes Salmonella contaminates eggs through the shell after being laid. Cracks or poor handling increase this risk.
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Eating raw or lightly cooked eggs (in dishes like runny omelets, homemade mayo, or cookie dough) increases your risk of Salmonella.
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The chance of any single egg being contaminated is low, but with billions of eggs consumed each year, outbreaks still happen.
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Keeping eggs chilled at 40°F (4°C) or lower prevents Salmonella from multiplying, making refrigeration essential.
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Properly cooking eggs until both the yolk and white are firm destroys Salmonella. Safe internal temperature: 160°F (71°C).
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Children, older adults, pregnant women, and people with weak immune systems are more vulnerable to severe illness from Salmonella.
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Always wash hands, avoid cross-contamination, and don’t use cracked or dirty eggs. Small habits can prevent big health problems.
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For recipes needing raw or lightly cooked eggs, use pasteurized eggs—they’re heat-treated to kill bacteria without affecting taste.