RAW EGGS & SALMONELLA
Eggs are an economical, enjoyable food; but raw eggs, as has been noted, can be a source of salmonella poisoning.
Raw eggs, undercooked eggs, or foods containing them are the leading cause of salmonella foodborne illness in the U.S. today, responsible for 4 out of 5 salmonella infections.
And it’s not just obvious recipes like Caesar salad: Over a four-year period, 17 outbreaks and more than 500 illnesses in the U.S. were traced to salmonella bacteria in homemade ice cream, according to the CDC.
The Centers for Disease Control (CDC) has estimated that annually 2.2 million eggs are contaminated with salmonella. They warn that “everyone is at risk for egg-associated salmonellosis.” Tthe U.S. Department of Agriculture (USDA) does not recommend eating eggs that are raw or undercooked.
The CDC created a report identifying the 10 riskiest foods regulated by the FDA. Raw eggs were #2, following leafy greens. Here’s the full report.
FOOD TRIVIA: BLOOD SPOTS IN EGGS
Occasionally, a small blood spot will appear in an egg yolk. This actually indicates an extremely fresh egg. It is not a fertile egg, but rather a ruptured capillary that appears on the yolk surface during the egg formation.
These eggs are safe to eat and the blood spot can be removed with a knife if you are concerned about the appearance.
Discover all the different types of eggs in our Egg Glossary.