Egg, white, raw, frozen, pasteurized

Fun Facts

1. A potential food safety concern with eggs is Salmonella bacteria. Eggs are perishable and must be handled with care. One can not tell if an egg contains salmonella bacteria just by looking at it because it has been found inside even clean, unbroken eggs. Avoid eating under cooked eggs or food dishes containing raw eggs and remember thorough cooking kills Salmonella bacteria.
2. Eggs should always be kept cold to prevent bacterial growth. After buying them, refrigerate as soon as possible. Be sure to store the eggs in the carton in the main part of the refrigerator. It is not a good idea to store raw eggs in the door of the refrigerator.
3. Foods which are lightly cooked such as custards or french toast are not safe if an infected egg was used. Avoid foods made with raw, uncooked eggs like Caesar salad, homemade mayonnaise, Hollandaise sauce, homemade eggnog, homemade ice cream, and raw cookie dough.
4. Eggs-even organic eggs-should be cooked until the white and the yolk are firm, not runny. Hard-boiled, firm-fried, and scrambled eggs are safe. Sunny-side up, soft cooked, and over easy eggs are not recommended. An older egg if fried is flat and runs all over the skillet. It is safe to eat if it is cooked thoroughly.