Salmonella in Eggs: The Risks and Prevention

What is Salmonella?

Salmonella is a type of bacteria that can cause food poisoning. It is commonly found in the intestines of animals, including chickens.

Eggs can become contaminated with Salmonella in two ways:

Via faecal contamination: Salmonella can be present in the gut and feces of chickens. If the eggshell comes into contact with contaminated feces, the bacteria can enter the egg.
Trans-shell penetration: In rare cases, Salmonella can penetrate the eggshell even if the shell is not cracked.

Consuming Salmonella-contaminated eggs can cause food poisoning, which can lead to symptoms such as:

To prevent Salmonella infection from eggs, it is important to:

Buy eggs from reputable sources: Choose eggs that are fresh and have clean, uncracked shells.
Refrigerate eggs promptly: Store eggs in the refrigerator at a temperature of 40°F or below.
Cook eggs thoroughly: Cook eggs until the yolk and white are firm. This will kill any Salmonella bacteria that may be present.
Avoid eating raw or undercooked eggs: Raw or undercooked eggs may contain Salmonella bacteria.

Wash your hands thoroughly with soap and water before and after handling eggs.
Clean and sanitize surfaces that come into contact with eggs, such as countertops and utensils.
Discard any cracked or broken eggs.