The full extent of the problem is not yet known, but scientists are working to find solutions. Until more research is conducted, we need to understand the nature of Salmonella and how to properly handle eggs to reduce contamination. Salmonella is a foodborne microorganism associated with dirt and foreign matter including manure. Salmonellosis is the foodborne illness that may result from eating food contaminated with Salmonella bacteria. Symptoms of salmonellosis include stomach pains within 6 to 48 hours after the contaminated food is eaten.
Most people get diarrhea, and many people have upset stomachs, chills, fever, or headache.
Most people feel better within 3 to 5 days. Many persons with salmonellosis may believe they have the flu and may never see a doctor. While the risk of contracting salmonellosis from raw or undercooked eggs is extremely small, eggs are a perishable product and should be handled properly during storage and cooking. While these groups are at the greatest risk, anyone can be infected. There is no precise infective dose.