Scientists have concluded that Salmonella enteritidis can get inside the eggshell. Proper refrigeration at 41 F or below limits the growth of Salmonella enteritidis and proper cooking at 140 F or above destroys the organism. Special precautions are needed when eggs are served to people who are particularly vulnerable to Salmonella enteritidis infections. This includes Caesar salad, hollandaise sauce, homemade mayonnaise, homemade ice cream or eggnog, and cookie dough, unless the food item was made with pasteurized egg products or the egg base is cooked to 160 F. Commercial forms of the above mentioned items are safe to serve since they are made with pasteurized egg products. Buy eggs that are sold from a refrigerated case.
Eggs are to be clean and uncracked.
Do not wash eggs before storing or using them. Eggs are washed, sanitized and coated with a mineral oil before they are placed in the carton. If you wash them, you will remove the protective coat of oil and increase chances of contamination. Wash hands, utensils, and work areas with warm soapy water before and after handling raw eggs. F. Those not in the high risk group electing not to consume hard-cooked eggs can minimize their risk by cooking the egg until the white is completely firm.