Egg Handling

The risk of an egg being contaminated with Salmonella bacteria is very low, about 1 in 20,000 eggs. But there’s no reason to take the risk of contracting foodborne illness. Proper handling of eggs can reduce, and even entirely eliminate, the risk.

Here are some links to help:

For additional information on eggs and food safety, call USDA’s Meat and Poultry Hotline at 1 (888) 674-6874 or the egg nutrition media hotline at (312) 233-1211.

You can also find usefull information at: