Commercially manufactured ice cream and eggnog are made with pasteurized eggs and have not been linked with Salmonella enteritidis infections. Avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. Government agencies and the egg industry have taken steps to reduce Salmonella enteritidis outbreaks. These steps include the difficult task of identifying and removing infected flocks from the egg supply and increasing quality assurance and sanitation measures. The Centers for Disease Control has advised state health departments, hospitals, and nursing homes of specific measures to reduce Salmonella enteritidis infection.
Some states now require refrigeration of eggs from the producer to the consumer.
The U.S. Department of Agriculture is testing the breeder flocks that produce egg-laying chickens to ensure that they are free of Salmonella enteritidis. Eggs from known infected commercial flocks will be pasteurized instead of being sold as grade A shell eggs. The U.S. Food and Drug Administration has issued guidelines for handling eggs in retail food establishments and will be monitoring infection in laying hens. Research by these agencies and the egg industry is addressing the many unanswered questions about Salmonella enteritidis, the infections in hens, and contaminated eggs. Informed consumers, food-service establishments, and public and private organizations are working together to reduce, and eventually eliminate, disease caused by this infectious organism.