Raw Eggs
What are the Risks of Eating Raw Eggs?
Eggs are an economical, enjoyable food, but raw eggs, if not pasteurized, do carry certain food safety risks. The primary risk from raw eggs is foodborne illness caused by Salmonella enteritidis bacteria. Salmonella enteritidis is a dangerous bacterium that can be transferred to humans who eat raw eggs or undercooked eggs. Raw eggs, undercooked eggs, or foods containing them have been identified as culprits in roughly 80% of Salmonella enteritidis infections in the U.S.
Salmonella & Raw Eggs
Salmonellosis, the illness from Salmonella infection, is characterized by nausea, vomiting, abdominal cramps, diarrhea, fever, and headache. Symptoms of salmonella infection occur 6-48 hours after consumption of food contaminated with Salmonella bacteria. As few as 15 bacterial cells in raw eggs can cause food-borne illness. Because of this, The US Department of Agriculture (USDA) does not recommend eating raw shell eggs that are not cooked (or raw eggs that are undercooked) due to the possibility that Salmonella bacteria may be present. The USDA also states, “In-shell pasteurized eggs may be used safely without cooking.” More about Salmonella and eggs >
Raw Eggs & Safe Handling
Because of the risk of foodborne illness caused by Salmonella bacteria that may be present in raw eggs, the US Department of Agriculture requires a safe-handling advisory statement on all packages of raw eggs (raw shell eggs) that are NOT treated to destroy Salmonella as follows: “SAFE HANDLING INSTRUCTIONS: To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly.”
Eggs are contaminated with salmonella bacteria inside the egg prior to lay, so washing the raw eggs before cracking them open is a common but absolutely false assumption regarding the safety of the egg. Eggs that are USDA graded AA or A quality, as well as eggs that are free range, cage free, organic, vegetarian, etc., while all possessing attributes of value added quality, offer no assurance of safety. Regardless of an egg’s quality attributes, any raw egg could be harboring Salmonella bacteria inside. There is no taste, texture or visual way to tell which eggs have the bacteria.
Safe Raw Eggs
The only known way of eliminating these dangerous salmonella bacteria in raw eggs is through heat. Pasteurization uses heat to kill the salmonella bacteria and deliver eggs that are completely safe to eat. Heat pasteurization has been used for over one hundred years and pasteurized raw eggs are as safe as pasteurized milk.
Davidson's Safest Choice® Pasteurized Shell Eggs eliminate the risk of raw eggs through pasteurization. Pasteurized shell eggs keep your kitchen safe from cross contamination and allow you to prepare and eat eggs any way you like — even undercooked eggs and raw eggs. Enjoy eggs over easy or sunny-side up, raw in sauces and Caesar salads, lightly cooked in custards and desserts. With Davidson’s Safest Choice® you can even enjoy raw cookie dough because you’ve made the Safest Choice!