Even if an egg does contain the bacteria, the amount in a freshly laid egg probably will be small and, if the egg is properly refrigerated and handled, will not multiply enough to cause illness in a healthy person. However, children, pregnant women, the elderly, and anyone with an immune system disorder should take special care to avoid the risk of salmonella food poisoning. Egg Storage Shop at a reputable grocery store. Choose Grade-A or AA eggs with clean, uncracked shells. Buy only eggs that have been kept refrigerated, never those sitting out at room temperature.
Any bacteria present in eggs can grow rapidly outside refrigeration.
If the egg carton has a date printed on it, make sure it hasn't passed. Get eggs into a 40-degree F refrigerator as soon as possible after purchasing. Leave eggs in their original carton in a colder section of the refrigerator, not in the door. Do not wash eggs prior to storage because that will remove the protective coating applied at the packaging plant Fresh shell eggs can be kept safely in the refrigerator three to five weeks from the date of purchase, not from the date on the carton. As with any food preparation, make sure to wash hands, utensils, equipment, and work surfaces with hot soapy water before and after they come in contact with eggs and raw egg-rich foods.