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The Egg Safety Center represents commercial egg producers, which follow the FDA Egg Safety Rule and state/federal regulatory programs.
Symptoms of salmonellosis include abdominal cramps, diarrhea, nausea, vomiting, chills, fever and/or headache within six to 72 hours after eating the contaminated food. The symptoms usually last only a day or two in healthy people but can lead to serious complications in young children, pregnant women, the elderly and others with compromised immunity.
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.