what are the chances of getting salmonella from raw eggs ?
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Andrew K. Dabney
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The likelihood of contracting salmonella from consuming raw eggs depends on several factors. Eggs can potentially be contaminated with salmonella bacteria, primarily on the outer shell but sometimes also inside the egg, if the hen that laid it was infected. Therefore, the risk of getting salmonella from raw eggs exists but varies depending on the specific circumstances, such as the handling and storage of the eggs, the health of the hen, and the sanitation practices in egg production facilities. To minimize the risk, it’s advisable to use pasteurized eggs or to cook eggs thoroughly before consuming them, especially for individuals with weakened immune systems, young children, pregnant women, and older adults who are more susceptible to foodborne illnesses.