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Have a question about egg safety, handling or preparation? We've got answers.
The Egg Safety Center represents commercial egg producers, which follow the FDA Egg Safety Rule and state/federal regulatory programs.
All foods have the ability to carry microorganisms (like bacteria and viruses) or toxins that can potentially cause illness. Foodborne illness can result if microorganisms or toxins are introduced to food or if bacteria are allowed to grow in or on food. Common symptoms of foodborne illness include headache, nausea, vomiting, diarrhea and cramps. The egg community follows several programs to reduce foodborne illness and produce safe eggs.
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.