Salmonella and Eggs
How can I reduce my chance of getting a Salmonellainfection?
- Keep eggs refrigerated at 40°F (4°C) or colder at all times. Only buy eggs from stores and suppliers that keep them refrigerated.
- Discard cracked or dirty eggs.
- Wash hands and items that came into contact with raw eggs, including counter tops, utensils, dishes, and cutting boards, with soap and water.
- Cook eggs until both the yolk and white are firm. Egg dishes should be cooked to an internal temperature of 160°F (71°C) or hotter.
- Eat or refrigerate eggs and foods containing eggs promptly after cooking. Do not keep eggs or foods made with eggs warm or at room temperature for more than 2 hours, or 1 hour is the temperature is 90о F or hotter.
- When eating out, avoid restaurant dishes made with raw or lightly cooked unpasteurized eggs, and check to make sure the restaurant used pasteurized eggs in foods that contain raw or lightly cooked eggs, such as hollandaise sauce, Caesar salad dressing, and tiramisu.
- Consider buying and using pasteurized eggs and egg products, which are widely available.