What are the Risks of Eating Raw Eggs?
Eggs are an economical, enjoyable food, but raw eggs, if not pasteurized, do carry certain food safety risks. The primary risk from raw eggs is foodborne illness caused by Salmonella enteritidis bacteria. Salmonella enteritidis is a dangerous bacterium that can be transferred to humans who eat raw eggs or undercooked eggs. Raw eggs, undercooked eggs, or foods containing them have been identified as culprits in roughly 80% of Salmonella enteritidis infections in the U.S.
