People can reduce risk by keeping eggs refrigerated, washing hands and utensils after handling raw eggs, and cooking eggs until both the whites and yolks are properly set. Foods containing raw egg should be prepared with pasteurized eggs whenever possible.
Food poisoning can cause diarrhea, vomiting, stomach cramps, and fever. While most people recover, serious complications can occur, especially in older adults, young children, pregnant people, and those with weakened immune systems.
Eggs themselves are not inherently dangerous, and millions are eaten safely every day. The key is proper storage, careful preparation, and avoiding eggs that are cracked, spoiled, or left unrefrigerated for too long.
