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Johnson County

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Johnson County
11811 S. Sunset Drive
Suite 1500
Olathe, KS 66061

(913) 715-7000
(913) 715-7005 fax
jo@listserv.ksu.edu

Map to our office

Eggs and Salmonella

Food safety tips when cooking with eggs

Return to Heath and Nutrition Agent Articles

Cases of salmonella are often traced back to infected eggs. It’s always a good idea to treat all raw eggs as if they are contaminated with salmonella — just like you should with raw chicken. The following guidelines will help keep you safe from foodbourne illness:

  • Never eat raw eggs or products made with raw eggs – including cookie dough.
  • After cracking eggs, wash hands before continuing on with the recipe to avoid cross contamination.
  • Be sure to also wash utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw eggs and raw egg-containing foods.
  • Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
  • Casseroles and other dishes containing eggs should be cooked to 160° F. Use a food thermometer to be sure.
  • For recipes that call for eggs that are raw or undercooked when the dish is served — like Caesar salad dressing and homemade ice cream — use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products.

Contact Us

Crystal Futrell
Family and Consumer Sciences Agent
crystal.futrell@jocogov.org