The risk of Salmonella in eggs is only 1 in 10,000 eggs. These people could become so sick that they could die. After cooking, thin food items should be held above 150F or eaten within 30 minutes, for quality. Otherwise, place the items in the refrigerator within 2 hours in layers less than 1 inch thick so the food will cool before spores within the food grow out and multiply. This category includes hot items such as beef broth, gravies, soups, tomato sauce, stocks, jams, jellies and custards, and cold items such as icings, cold salad dressings, sauces, batters, eggnogs, ices and ice cream.
Hot items can be mixed and heated rapidly.
The temperature reached should always be higher than 160F simply for quality reasons. Heating to this temperature destroys the vegetative cells. However, the spores survive. If these types of foods are to be held for a long time after cooking, they should be held at 130F or more to assure that pathogenic spores are controlled. Usually, this food is held at 165F for quality considerations.