Today, most of the eggs that carry salmonella are of the disinfected, grade
A variety. The CDC estimates that for every batch of 500 eggs prepared, one in
20 carries the organism. However, the illness is easy to prevent. Here are some
pointers:
Keep eggs properly
refrigerated, which prevents salmonella from multiplying.
Thoroughly cook your eggs to
kills the bacteria. Eggs are safest when they have been cooked to a firm
consistency; an egg with a runny appearance may still contain some active
salmonella.
Avoid egg-borne salmonella by
buying pasteurized eggs. The pasteurization process also kills salmonella
organisms.
Refrigerate your eggs within
an hour of cooking them.
Wash your hands with soap and
hot water after handling raw egg products.
Don’t eat cracked or rotten
eggs.
Don’t worry: This doesn’t mean giving up your favorite raw egg products such
as eggnog and Hollandaise sauce. Just be sure they come from pasteurized eggs,
and you’ll save yourself a big hassle—and possibly a hospital trip—in the long
run.