What are the odds of getting salmonella from raw eggs?

December 19, 2025 •

4 min read

According to the Centers for Disease Control and Prevention (CDC), the odds of getting salmonella from raw eggs are statistically low, with estimates suggesting that only about 1 in every 20,000 eggs may be contaminated. While this risk is not high, it is not zero, and understanding the factors involved is crucial for ensuring food safety, especially for vulnerable populations.

Quick Summary

The risk of contracting salmonella from raw eggs is minimal, but present. Factors like internal contamination during formation or external contamination from feces can introduce the bacteria. Safe handling, proper storage, and using pasteurized eggs are key precautions to reduce potential exposure to foodborne illness.

Key Points

Low Overall Odds: The risk of a commercially produced egg containing salmonella is low, estimated at roughly 1 in 20,000 in the U.S..
Contamination Routes: Salmonella can contaminate eggs either internally, before the shell is formed, or externally, through fecal matter.
Pasteurization is Key: Using pasteurized eggs is the safest way to enjoy recipes with raw or undercooked eggs, as the heating process kills harmful bacteria.
At-Risk Groups: Young children, older adults, pregnant women, and people with compromised immune systems face a higher risk of severe illness from salmonella.
Refrigerate and Cook Thoroughly: Always keep eggs refrigerated at 40°F or below and cook them until both the yolk and white are firm to kill potential bacteria.
Prevent Cross-Contamination: Wash hands and surfaces after handling raw eggs to prevent spreading bacteria to other foods.
Avoid Cracked Eggs: Never buy or use cracked or dirty eggs, as the shell's compromised integrity increases the risk of contamination.

Understanding the Risk of Salmonella in Raw Eggs

Eating raw or undercooked eggs poses a food safety risk due to potential contamination with Salmonella bacteria. While the overall probability is low, it is important for consumers to understand how and why contamination can occur and what measures can be taken to prevent illness. Salmonella infection, or salmonellosis, can cause unpleasant and sometimes severe symptoms, making safe food handling practices essential for all, and particularly for high-risk individuals.

How Eggs Become Contaminated

Eggs can become contaminated with Salmonella in two primary ways: from the inside or from the outside. Both routes are linked to the health and environment of the egg-laying hens.

Internal Contamination: This occurs when a hen is infected with Salmonella bacteria, particularly Salmonella enteritidis. The bacteria can infect the hen's reproductive organs and enter the egg before the shell is even formed. This makes it impossible to detect contamination simply by examining the egg's exterior.
External Contamination: This is often due to fecal matter. Hens lay eggs through the same passage as they pass feces, and if the hen or its environment is contaminated, the bacteria can get on the outside of the eggshell. Though commercial eggs in many countries are washed and sanitized, the possibility of bacteria entering through the porous shell still exists, especially if the egg is cracked or improperly handled.

Comparing Raw vs. Pasteurized Eggs

The choice between raw and pasteurized eggs dramatically affects the risk of salmonella contamination. This comparison helps illustrate the level of protection each offers.


Feature	Raw Eggs (Unpasteurized)	Pasteurized Eggs
Salmonella Risk	Low, but present. Estimates suggest ~1 in 20,000 eggs are contaminated in the U.S..	Risk is virtually eliminated, as the heating process kills bacteria.
Recommended Use	Must be thoroughly cooked until both yolk and white are firm for safe consumption.	Safe to use in recipes that call for raw or lightly cooked eggs, like Caesar salad dressing or homemade mayonnaise.
Storage	Must be refrigerated promptly and consistently at 40°F (4°C) or below.	Stored refrigerated and treated similarly to fresh eggs, but with greater peace of mind for raw use.
Protein Absorption	Protein absorption is less efficient than in cooked eggs, with only around 51% absorbed.	Cooking and pasteurization improve protein bioavailability, leading to higher absorption.
Availability	Widely available in all grocery stores.	May be available in specific refrigerated sections and will be clearly labeled.

Safe Egg Handling Practices

Regardless of the type of egg you purchase, following proper handling procedures is crucial to prevent contamination and illness.

Buy with Caution: Always purchase eggs from refrigerated cases and check the carton for any signs of damage. Do not buy cracked or broken eggs, as they are much more susceptible to bacterial entry.
Store Properly: Eggs should be stored in their original carton in the coldest part of the refrigerator, not in the door where temperatures fluctuate. Maintain a temperature of 40°F (4°C) or colder.
Avoid Washing Eggs: Most commercial eggs have a protective coating applied during processing that helps keep bacteria out. Washing the eggs at home can remove this layer and push bacteria through the porous shell.
Prevent Cross-Contamination: Wash your hands, utensils, and any surfaces that have come into contact with raw eggs or their shells with hot, soapy water. Do not use the same cutting board for eggs and other foods, especially ready-to-eat items.
Know Your Source: Be cautious with eggs from uninspected sources, such as ungraded eggs from farmers' markets, as they may not be subject to the same strict safety standards. For backyard chicken owners, proper flock management and hygiene are critical.

Who is at Increased Risk?

While the risk is low for healthy adults, certain groups are more vulnerable to severe illness if they contract a Salmonella infection. These include:

Young Children: Their immune systems are still developing and cannot fight off infections as effectively.
Older Adults (65+): Their immune systems may be weaker, increasing the risk of serious complications.
Pregnant Women: They are at higher risk for complications that can affect their pregnancy.
Individuals with Weakened Immune Systems: People with health conditions like HIV/AIDS, cancer, or diabetes have a compromised ability to fight infections.

Conclusion

The odds of getting salmonella from raw eggs are low, but the risk is not eliminated. For peace of mind and optimal safety, it is always recommended to cook eggs thoroughly. If a recipe requires raw or lightly cooked eggs, using pasteurized eggs is the safest option. By practicing vigilant food hygiene, storing eggs correctly, and being mindful of those in high-risk groups, you can significantly minimize the chance of foodborne illness from contaminated eggs.

FoodSafety.gov offers detailed information on egg handling and safety for consumers.

Frequently Asked Questions

In the United States, the CDC estimates that about 1 in every 20,000 eggs is contaminated with salmonella. While the risk is low, it is not zero, and safe handling is always recommended.

No, you cannot. A contaminated egg will look, smell, and taste like a normal egg. Contamination can occur inside the egg before the shell even forms, making it impossible to detect without laboratory testing.

Symptoms typically appear 12 to 72 hours after exposure and include diarrhea, fever, abdominal cramps, nausea, vomiting, and sometimes blood in the stool. In most healthy people, symptoms last a few days to a week.

To minimize risk, you should always use pasteurized eggs for raw or lightly cooked dishes, keep eggs refrigerated, cook eggs thoroughly until the yolk and white are firm, and practice good hygiene by washing hands and surfaces after handling raw eggs.

No. Health officials strongly advise against giving raw or undercooked eggs to children, the elderly, pregnant women, and anyone with a weakened immune system, as they are at a higher risk for severe illness.

Yes, commercial products like store-bought mayonnaise, hollandaise sauce, and Caesar salad dressing are safe because they are made with pasteurized eggs, which have been heat-treated to kill harmful bacteria.

Refrigeration at a constant temperature of 40°F (4°C) or below helps prevent any bacteria that might be present from multiplying to dangerous levels. For eggs in the U.S., proper cold storage is a critical safety measure.

The color of the eggshell does not affect the egg's quality or safety. Brown and white eggs have similar nutritional content and carry the same risk of salmonella contamination.