Understanding the Salmonella Risk in Raw Eggs
For many, the idea of consuming raw eggs conjures images of potential illness. While modern food safety measures have dramatically reduced the risk, the potential for contamination with Salmonella bacteria still exists. Understanding the odds of getting sick from raw eggs requires looking at where the bacteria comes from, who is most vulnerable, and what precautions can be taken.
Where Does the Contamination Come From?
Salmonella contamination in eggs occurs in two primary ways: internal and external.
- Internal Contamination: This occurs before the egg is even laid. If a hen is infected with Salmonella, the bacteria can be present in the oviduct and contaminate the egg's contents (yolk and white) as it is being formed. Pasteurization is the only method to eliminate internally present bacteria.
- External Contamination: This happens when the eggshell comes into contact with fecal matter containing Salmonella after being laid. Hens lay eggs through the same passageway used for defecation, making shell contamination possible. In the U.S., eggs are washed and sanitized before sale, which helps, but tiny pores in the shell can still allow bacteria to penetrate.
Factors Influencing the Odds
The overall risk is low, but several factors can influence your personal odds:
- Region and Regulations: Different countries have different food safety regulations. In the US, the FDA requires preventative measures for large egg producers and mandated refrigeration. Other regions, like the UK, have different practices, impacting the baseline risk.
- Refrigeration and Storage: Improper storage allows any existing Salmonella to multiply. Keeping eggs at 40°F (4°C) or colder is critical to prevent bacterial growth. Eggs left at room temperature, particularly for extended periods, pose a much higher risk.
- Egg Source: While commercial eggs in many regions are subject to strict standards, eggs from smaller farms or backyard hens may have a different risk profile. A 2023 study in Chile, for example, found Salmonella in eggs from alternative (cage-free) systems but not conventional ones, though it was a small sample size.
- Cross-Contamination: Improper handling of raw eggs can spread bacteria to other foods, utensils, and surfaces, creating a risk even if the eggs are eventually cooked. This is a key contributor to many household foodborne illnesses.
Recent Outbreaks Highlight the Risk
Despite low individual odds, periodic outbreaks serve as a powerful reminder of the underlying risk. As recently as 2025, the FDA and CDC investigated multi-state Salmonella outbreaks linked to eggs.
- An August 2025 outbreak involved 95 people across 14 states, with 33 of 36 interviewed patients reporting egg exposure. This led to a recall of large brown cage-free eggs.
- A June 2025 outbreak linked to another egg company involved 134 people across 10 states. An FDA inspection found Salmonella matching the outbreak strain at the company's facility.
These outbreaks demonstrate that while statistically rare, contaminated eggs can and do enter the food supply, making safety practices essential.
Comparison: Raw vs. Cooked Eggs
| Feature | Raw Eggs | Cooked Eggs |
|---|---|---|
| Salmonella Risk | Present, though statistically low in commercially processed eggs. Higher for vulnerable groups. | Nearly zero when cooked thoroughly to 160°F (71°C). |
| Nutrient Absorption | Lower protein absorption (around 50%). Some nutrients may be affected. | Higher protein absorption (up to 90%). Heat can alter some nutrient forms but improves overall digestibility. |
| Best Uses | Used in homemade mayonnaise, hollandaise, tiramisu, and protein smoothies. Use only pasteurized eggs for these. | Suitable for almost all culinary applications, including scrambling, baking, and hard-boiling. |
| Safety Precautions | Must use pasteurized eggs, keep refrigerated, and handle with strict hygiene to avoid cross-contamination. | Basic food hygiene practices (washing hands, avoiding cross-contamination) are sufficient. |
How to Minimize Your Risk from Raw Eggs
Even with the low statistical odds, taking precautions is a small effort for a significant safety gain. Here are key steps to follow:
- Buy Refrigerated Eggs: Always purchase eggs stored in a refrigerated case. This prevents bacterial growth.
- Keep Eggs Cold: Store eggs in their original carton on an inner shelf of the refrigerator, not the door, where temperatures fluctuate.
- Discard Damaged Eggs: Throw away any cracked or dirty eggs. This is a common entry point for bacteria.
- Cook Thoroughly: Cook eggs until both the yolk and white are firm. For dishes containing eggs, such as casseroles, cook to 160°F. Runny yolks carry a greater risk.
- Use Pasteurized Eggs: For any recipe calling for raw or undercooked eggs, use pasteurized eggs or egg products. The packaging will indicate if they have been pasteurized.
- Practice Good Hygiene: Wash hands, utensils, and surfaces thoroughly with soap and water after handling raw eggs to prevent cross-contamination.
The Bottom Line on Raw Eggs
While the chances of encountering a contaminated egg are slim in many countries with robust food safety protocols, the risk is never truly zero. The severity of a Salmonella infection, which can cause severe dehydration and require hospitalization, makes taking precautions a wise choice. For most healthy adults, a minor exposure might be handled by the body's immune system, but for vulnerable populations like the elderly, young children, and those with weakened immune systems, avoiding raw or undercooked eggs is highly recommended. By following simple guidelines, you can drastically reduce your risk and enjoy eggs without unnecessary worry.
For more information on food safety, visit the official government resource at FoodSafety.gov.
