Eggs and Salmonella: A Beginner-Friendly Start
Eggs and Salmonella: the few things that matter most, and the mistakes that catch people out early.
How to buy, store and cook eggs to lower the risk of Salmonella, bacteria that can be present inside eggs that look normal.
Key takeaways
- Store eggs at: 40°F (4°C) or below, in their carton on a refrigerator shelf
- Use fresh shell eggs within: 3 to 5 weeks of buying them
- Most useful single change: Buy eggs from a refrigerated case and choose ones with clean, uncracked shells.
- Commonest mistake: Eating raw cookie dough or cake batter made with raw eggs.
- See a doctor if any of the signs under "When to speak to a doctor" below apply to you.
Why bother
Salmonella is a common cause of foodborne illness in the US, and eggs that are undercooked or left unrefrigerated are a known source.
Start here
Begin here, with two things rather than ten.
- Buy eggs from a refrigerated case and choose ones with clean, uncracked shells
- Use pasteurized eggs or egg products for recipes with raw or lightly cooked eggs, such as eggnog or homemade Caesar dressing
Then add these
Once the basics are in place, add these.
- Wash hands and surfaces after handling raw eggs
- Refrigerate hard-cooked eggs and egg dishes within 2 hours
The numbers, in one place
| Measure | Figure |
|---|---|
| Store eggs at | 40°F (4°C) or below, in their carton on a refrigerator shelf |
| Use fresh shell eggs within | 3 to 5 weeks of buying them |
| Cook eggs until | yolks and whites are firm |
| Egg dishes | cook to 160°F (71°C) |
| Salmonella symptoms | diarrhea, fever and stomach cramps, usually 6 hours to 6 days after infection |
Common early mistakes
- Eating raw cookie dough or cake batter made with raw eggs
- Washing US store-bought eggs, which were already washed commercially
- Leaving eggs at room temperature for more than 2 hours
Related topics
- What the Guidance Really Says About Cooking for One (Healthy Recipes)
- Eating Out: What the Evidence Actually Says (Weight Management)
- What the Guidance Really Says About Meal Planning (Nutrition)
- Testicular Self-Checks: Sorting the Evidence From the Noise (Men's Health)
Where to go next
- Eggs and Salmonella: The Practical To-Do List
- Popular Beliefs About Eggs and Salmonella, and What Is Actually Published
- Eggs and Salmonella — the reference entry
- Food Safety: The Complete Guide
- Listeria in Pregnancy: What Published Guidance Supports
- What the Guidance Really Says About Allergens on Food Labels
When to speak to a doctor
See your doctor for diarrhea lasting more than 3 days, a fever over 102°F (38.9°C), bloody diarrhea or vomiting that stops you keeping fluids down, and call sooner for young children, older adults and people with weakened immune systems. Call 911 for fainting, confusion or very little urine.
Where this comes from
- FDA — What You Need to Know About Egg Safety
- USDA — Shell Eggs from Farm to Table
- CDC — About Salmonella Infection
How this page was put together
Every figure, recommendation and warning above is taken from the guidance named in Where this comes from. Nothing on this page is inferred, summarized or generalized beyond what those bodies publish: where they give a number, it is their number, and where they are silent, so are we. Pages are rebuilt whenever the underlying record changes. Sign-off by a named clinician, where it has happened, is shown at the top of the page along with the date.
Medical disclaimer
This article is general information, not medical advice. It cannot account for your own history, medication or circumstances. Always speak to your doctor, pharmacist or another qualified health professional before making changes that affect your treatment, and never delay seeking medical advice because of something you have read here. In an emergency, call 911.
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