Salmonella

One of several types of bacteria which can cause foodborne illness (salmonellosis) if ingested in large numbers. The Salmonella group of bacteria can be found in the intestinal tract of animals, birds, insects, reptiles, fish, seafood and people. The bacteria can easily be passed from the intestinal tract to the hands and on to food.

Although the inside of the egg was once considered almost sterile, Salmonella enteritidis (Se), one member of the Salmonella group, has been found inside a small number of eggs (about 1 in 20,000). If an egg does contain Se, the number of bacteria in a freshly laid egg probably will be small and, if the egg is properly refrigerated, will not multiply enough to cause illness in a healthy person.

The majority of salmonellosis outbreaks have been attributed to foods other than eggs – vegetables, chickens, beef and fish – and to human carriers, and through them, utensils and other foods used during preparation. Of the outbreaks involving eggs, many have occurred in foodservice operations and have been the result of inadequate refrigeration and insufficient cooking.

Se will not grow at temperatures below 40º F and is killed at 160º F. Temperatures between 40 and 140º F, known as the danger zone, are ideal for rapid growth.

You can avoid illness from Se through adequate refrigeration, proper cooking and sanitary kitchen and food handling procedures.

– See Be Food Safe, Buying, Cooking Methods, Egg Doneness Guidelines, Egg Safety, Fight BAC!, Partnership for Food Safety Education, Raw Eggs, Storing