The egg is one of nature's most nutritious, economical and versatile foods. The risk of contracting egg-related Salmonella is extremely low for healthy individuals, according to Dr. Mason. Outbreaks linked to shell eggs have steadily declined to a low of 17 in 1997. The egg industry makes every effort to ensure that consumers receive the safest, highest quality product possible and is proactively involved in minimizing the risk of egg-related Salmonella through various food safety initiatives. These include quality assurance programs, educational programs and research funding.
Refrigeration is the first step in proper egg handling.
Keep shell eggs, broken-out eggs or egg mixtures refrigerated before and after cooking. Do not leave eggs in any form at room temperature for more than 2 hours including preparation and serving. Promptly after serving, refrigerate leftovers in shallow containers so they will cool quickly. Cleanliness of hands, utensils and work surfaces is essential. Use only unbroken eggs .