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What is being done about Salmonella in eggs?

The egg industry, the public health community and government agencies have been working diligently to help prevent Salmonella Enteritidis (SE) in eggs. This includes egg safety programs at all steps, from farms through food preparation. Egg farmers procure Salmonella-free chicks, implement protocols for biosecurity and pest control, clean and disinfect poultry houses, and vaccinate chicks. Eggs are held at low temperatures following lay, during transport to the processing plant, and after packing to protect against the rare cases of SE in eggs. The public health community educates on safe food-handling practices. Along with state agriculture departments, the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) have developed national standards with the goal of reducing egg-related salmonellosis. Scientists continue to conduct research to discover how SE gets into flocks and how its presence might be further reduced.

Proper cooking and handling of eggs is important to greatly reduce the risk of foodborne illness.  Cook eggs thoroughly until the white and the yolk is firm.  See “Cooking Eggs to the right temperature,” for more details.