Cooking eggs should be done with utmost carefulness to prevent a Salmonella infection. With proper handling, you can prevent contamination of the eggs and subsequent infection. Here are a few ways you can prevent a salmonella infection:
1. Wash your hands and utensils that have come into contact with raw eggs, with soap and water.
2. Ensure that foods that contain raw or lightly cooked eggs, such as hollandaise sauce, Caesar salad dressing, are made only with pasteurized eggs.
3. Always keep your eggs refrigerated at 40°F (4°C) or colder at all times. Also, only buy eggs from stores and suppliers that keep them refrigerated.
4. Discard cracked or dirty eggs as their safety may have been compromised during poor handling.
5. Consider buying and using pasteurized eggs and egg products.
6. Eat or refrigerate eggs and foods containing eggs promptly after cooking. Do not keep eggs or foods made with eggs at warm or room temperature for more than 2 hours, or 1 hour if the temperature is 90°F or hotter.
7. Cook eggs until both the yolk and white are firm. Ensure your egg dishes should be cooked to an internal temperature of 160°F (71°C) or hotter.
8. Do not taste or eat any raw dough or batter, such as cookie dough and cake mix, made with raw eggs. Bake or cook raw dough and batter before eating.
Salmonella can be life-threatening for people that belong to any of the following categories:
Adults older than 65
Children younger than 5 years
People with weakened immune systems, such as those with HIV/AIDS, diabetes, or an organ transplant
If you or anyone around you exhibit any or all of diarrhea, vomiting, and fever abdominal cramps, take them to a nearby hospital immediately.