What makes raw eggs dangerous?

Raw eggs carry the risk of harboring harmful salmonella, bacteria that can cause a serious intestinal infection.  That's why you should  cook eggs until the whites and yolks are no longer runny.  That shows they've reached the temperature (160°F) that kills off bacteria.  The FDA estimates that only 1 in 20,000 eggs contains salmonella. However,  every year, about 140,000 Americans become sick after eating  eggs contaminated with salmonella, and about 55 of them die.  To avoid being one of those statistics, always store eggs in the refrigerator and cook them thoroughly.  If you follow  those  rules, your breakfast eggs are not likely to hurt you unless you swallow them whole and unpeeled. 
Egg Safety Center
Frequently Asked Questions About Egg Food Safety
Consumer Reports Best of Health edited by  Marvin L. Lipman, M.D. , 2009. 
Consumer Reports On Health, October, 2009.


You must be logged in to post a comment or question.

Sign In or Register for free.