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The Egg Safety Center represents commercial egg producers, which follow the FDA Egg Safety Rule and state/federal regulatory programs.
If bacteria is present, it is usually in the yolk, according to researchers, because the yolk contains nutrients bacteria need to grow. Bacteria have also been found to grow in the white, but not as often as in the yolk. Egg Safety Center and FDA advise not to eat raw or undercooked egg yolks and whites, or products containing raw or undercooked 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.