Wash and sanitize the surfaces to kill any germs and to prevent the spread of food-borne illnesses. Food Safety Simple precautions on storage and food handling can help prevent the spread of bacteria to other foods. Never use eggs with cracked shells. Air and bacteria can enter the egg and allow germs to grow. Raw eggs should only be used when the product is going to be thoroughly cooked or baked.
Raw eggs can contain salmonella and other bacteria.
Tasting raw cookie dough or other foods with uncooked eggs may make you sick. Wait until the food is baked or cooked before sampling. You can also use pasteurized egg products. Pasteurized egg products can be substituted for fresh eggs and have passed USDA testing for salmonella. Do not allow meat juices to come in contact with raw foods.