Salmonella can spread through contaminated food, particularly raw or undercooked eggs and poultry. While contaminated food may look, smell and taste normal, proper food handling can significantly reduce the risk of infection.
With Salmonella outbreaks occasionally linked to eggs and poultry, knowing how to handle, store and cook these foods safely is important for every household.
Here are practical ways to protect yourself and your family.
1. Cook Eggs Thoroughly
Avoid eating eggs that are raw or only partially cooked unless they are made with pasteurised eggs.
Cook eggs until both the yolk and white are firm. Egg dishes should reach an internal temperature of about 160°F (71°C), according to the U.S. Food and Drug Administration.
This is especially important for children, older adults, pregnant women and people with weakened immune systems.
2. Refrigerate Eggs Properly
Keep eggs refrigerated rather than leaving them at room temperature for extended periods.
The FDA recommends storing eggs at 40°F (4°C) or below and keeping them in their original carton.
Refrigeration does not kill Salmonella, but it slows the growth of bacteria.
3. Check for Food Recalls
During an outbreak, don’t assume an egg is safe simply because it looks fresh.
Check announcements from food safety authorities and compare product codes, batch numbers and expiry or best-before dates with recalled products.
If an egg has been officially recalled, do not eat it. Dispose of it or return it according to the instructions issued by authorities.
4. Don’t Eat Cracked Eggs
Discard eggs with cracked shells.
A damaged shell can provide an easier route for bacteria on the outside of the egg to enter the contents.
5. Wash Your Hands Before and After Handling Eggs
Wash your hands thoroughly with soap and water after handling raw eggs, poultry or surfaces that may have come into contact with them.
Handwashing is one of the simplest ways to prevent bacteria from spreading to your mouth, other foods and kitchen surfaces.
6. Prevent Cross-Contamination
Keep raw eggs, poultry and their juices away from foods that are ready to eat.
Use separate plates and utensils for raw and cooked foods. Wash cutting boards, knives, countertops and other surfaces that come into contact with raw poultry or eggs.
Never place cooked food on a plate that previously held raw poultry or eggs unless the plate has been thoroughly washed.
7. Be Careful With Homemade Foods Containing Raw Eggs
Foods such as homemade mayonnaise, some desserts, sauces and drinks can contain raw or undercooked eggs.
Where possible, use pasteurised eggs or egg products for recipes that do not involve cooking the eggs thoroughly.
8. Handle Poultry Carefully
Raw chicken and other poultry can carry Salmonella even when the meat looks fresh.
Keep raw poultry separate from other groceries and ready-to-eat foods. Cook poultry thoroughly and avoid washing raw chicken, as splashing water can spread bacteria around the kitchen.
9. Keep Kitchen Surfaces Clean
Clean countertops, utensils, chopping boards and other surfaces after preparing raw poultry or eggs.
Wash your hands before touching food that will be eaten without further cooking.
The basic food-safety principle is simple: clean, separate, cook and chill.
10. Take Extra Care Around Backyard Poultry
Chickens, ducks and other backyard birds can carry Salmonella even when they appear healthy.
Anyone handling birds, their eggs, cages or other equipment should wash their hands afterwards. Keep poultry equipment and footwear used around the coop away from areas where food is prepared.
Children should receive particular supervision around poultry because they may be more likely to touch their mouths after handling animals.
What Should You Do If You Have Recalled Eggs?
If authorities announce a recall involving eggs you have purchased:
– Stop eating the eggs immediately.
– Check the product code and date against the recall notice.
– Do not sell, serve or give the eggs to someone else.
– Follow the instructions from the relevant food safety authority for disposal or return.
– Wash your hands after handling the recalled product.
– Clean surfaces or containers that may have come into contact with the eggs.
What Are the Symptoms of Salmonella?
Salmonella infection can cause diarrhoea, stomach cramps, fever, nausea and vomiting. Symptoms can develop after exposure and may become serious in some people.
People who develop severe symptoms, particularly signs of dehydration or persistent vomiting and diarrhoea, should seek medical attention.
The Bottom Line
You cannot always identify contaminated eggs or food by appearance, smell or taste. That’s why prevention depends heavily on proper storage, hygiene, avoiding cross-contamination and thorough cooking.
During an active outbreak, consumers should also pay close attention to official recall notices and avoid products specifically identified by health authorities.
