Why do eggs have to be fully cooked to avoid foodborne illness?
Eggs are a perishable food and must be properly stored and cooked. Raw eggs that were contaminated with Salmonella enteritidis bacteria have caused some outbreaks of foodborne illness. Most outbreaks appear to be related to pooling (commingling) of eggs, time/temperature abuse, and incomplete cooking. Most eggs do not contain Salmonella enteritidis and the risk of contracting salmonellosis from raw or undercooked eggs is extremely small. Scientists have concluded that Salmonella enteritidis can get inside the egg shell. Just how or when this contamination occurs is still unclear, but scientists are working to better understand the problem and find solutions. Proper refrigeration at 40 °F or below limits the growth of Salmonella enteritidis and proper cooking at 140 °F or above destroys the organism. Therefore, consumers must follow safe food-handling practices when preparing eggs. Special precautions are needed when eggs are served to people who are particularly vulnerable to Salmonell
