When it comes to eggs, a potential food safety concern is Salmonella bacteria. Salmonella bacteria is found naturally in the intestinal track of most animals. It can also be found in eggs and there is no real way to detect whether or not eggs have been contaminated. Even though commercial eggs are cleaned before packing and are kept in refrigerators, they can still be contaminated.

Cracked eggs can especially become contaminated because the bacteria can have contact with the raw egg inside. Unless you are certain that a product will be fully cooked, eggs that are cracked should be discarded. If you fully cook eggs so the internal temperature reaches at least 160° F (71° C), salmonella bacteria will be destroyed.

To use eggs in raw preparations, such as mayonnaise, egg foams, meringues and mousses, etc., it is best to use pasteurized egg products.

If items are contaminated with salmonella bacteria, consuming uncooked or “undercooked” eggs or proteins presents health risks and will affect people differently. Most at risk are young infants, elderly people, pregnant women or people with a generally lower immune system. For more information, here is a line to Egg Safety according to the FDA.