Can You Get Sick From Eggs

Eggs are among the most nutritious foods on the planet, packed with high-quality protein, essential vitamins, and healthy fats. However, they also pose potential health risks if not handled properly. Every year, approximately 1 million cases of foodborne illness are linked to egg consumption in the United States alone . Understanding how eggs can make you sick and implementing proper food safety practices is crucial for protecting yourself and your family from food poisoning.

We will explore the main causes of egg-related illnesses, from Salmonella contamination to improper cooking techniques and consumption of expired eggs. We’ll examine the symptoms of egg food poisoning, identify who’s most at risk, and provide essential USDA and FDA food safety guidelines to help you enjoy eggs safely.

How Salmonella Contamination Occurs in Eggs

Salmonella is the most common and dangerous pathogen associated with eggs. This group of bacteria causes approximately 1.35 million infections annually in the United States, with eggs being a primary source. But how does this contamination actually happen?

Internal and External Contamination

Eggs can become contaminated with Salmonella in two primary ways:

• External contamination: Salmonella bacteria from chicken droppings can adhere to the outside of the eggshell. When eggs are cracked open, these bacteria can enter the egg and multiply.
• Internal contamination: The bacteria can infect a hen’s ovaries, contaminating the egg before the shell even forms.

While commercial eggs are washed to remove external contaminants, this process doesn’t eliminate the risk of internal contamination. The FDA notes that “fresh eggs, even those with clean, uncracked shells, may contain bacteria called Salmonella”.

The Prevalence of Salmonella in Eggs

• Many consumers wonder: “How common is Salmonella from eggs?” While improvements in farming practices have reduced incidence since the 1980s and 1990s, contamination still occurs. The CDC reports that sickness from eggs are responsible for multiple Salmonella outbreaks each year, with recent recalls affecting thousands of consumers.

Recent Egg-Related Salmonella Outbreaks

The Dangers of Undercooked and Raw Eggs

Undercooked eggs pose significant health risks because Salmonella bacteria survive in both the white and yolk when not sufficiently heated. Many popular dishes feature raw or undercooked eggs, including:

• Homemade Caesar salad dressing
• Fresh mayonnaise
• Eggnog
• Hollandaise sauce
• Tiramisu and other desserts
• Sunny-side-up eggs
• Soft-scrambled eggs
• Cookie dough and cake batter

Does Cooking Kill Bacteria in Eggs?

Yes, proper cooking kills Salmonella bacteria in eggs. The FDA recommends cooking eggs until both the yolk and white are firm, and egg dishes should reach an internal temperature of 160°F (71°C) to ensure safety . Pasteurization is another effective method—commercially pasteurized eggs are heated to temperatures that kill bacteria without cooking the egg .

For those who enjoy dishes containing raw eggs, the FDA recommends using pasteurized eggs or egg products instead of shell eggs that haven’t been treated to destroy Salmonella.

Risks of Expired and Spoiled Eggs

Expired eggs present another health hazard. As eggs age, their quality declines and they become more susceptible to bacterial growth. While the “float test” (placing an egg in water to see if it floats) can indicate age, it doesn’t necessarily mean the egg is bad.

How Eggs Spoil

As eggs age:

• The air cell inside grows larger
• The whites become thinner
• The yolk membrane weakens
• Bacteria can multiply, especially if refrigerated inconsistently

Identifying Spoiled Eggs

Signs of a bad egg include:

• Unpleasant sulfurous odor when cracked open
• Unusual colors in the white or yolk (green, pink, or iridescent)
• Slimy or powdery texture on the shell
• Even eggs that look and smell normal can contain harmful bacteria, so proper handling and cooking are essential regardless of freshness.

Symptoms of Egg Food Poisoning

Consuming contaminated eggs can lead to sickness from eggs called food poisoning with symptoms that typically appear within 6 hours to 6 days after ingestion, though they may begin as soon as 2 hours after eating or take up to 6 weeks to appear in rare cases.

Common Symptoms

The most common symptoms of Salmonella poisoning include:

• Watery diarrhea that may contain blood or mucus
• Fever (often 100.4°F or higher)
• Stomach cramps that can be severe
• Nausea and vomiting
• Headache
• Loss of appetite

Symptoms typically last 4 to 7 days and most people recover without treatment. However, in some cases, the diarrhea may be so severe that hospitalization is required.

When to Seek Medical Attention

Seek medical attention if you experience:

• Diarrhea that doesn’t improve after 3 days
• Vomiting that lasts more than 2 days
• Signs of dehydration (little urination, dry mouth, dizziness)
• Fever higher than 102°F (39°C)
• Bloody stools

Populations at Greatest Risk

While anyone can get sick from contaminated eggs, certain groups are more vulnerable to severe illness and complications:

• Children under 5 years old whose immune systems are still developing
• Adults 65 and older whose immune systems may be weakened
• Pregnant women due to changes in metabolism and immune system
• Immunocompromised individuals including those with HIV/AIDS, cancer, diabetes, or transplant recipients

These high-risk groups should be particularly careful with egg consumption, ensuring eggs are fully cooked and properly handled.

USDA and FDA Egg Safety Guidelines

Federal agencies have established comprehensive guidelines to protect consumers from egg-related illnesses. Following these food safety practices can significantly reduce your risk of getting sick from eggs.

Safe Storage Practices

• Refrigerate promptly at 40°F (4°C) or below
• Store eggs in their original carton rather than the refrigerator door
• Use within 3 weeks for best quality
• Hard-boiled eggs should be used within 1 week
• Frozen eggs should be used within 1 year (don’t freeze in shells)
• Leftover egg dishes should be refrigerated and used within 3-4 days

Preparation Safety

• Wash hands, utensils, and surfaces with hot, soapy water before and after handling raw eggs
• Cook eggs thoroughly until yolks are firm and whites are completely set
• Cook egg dishes to an internal temperature of 160°F (71°C)
• Avoid tasting raw dough or batter containing eggs
• Serve cooked eggs immediately or keep them hot (above 140°F/60°C) until serving

Transportation Tips

• For picnics, pack eggs in an insulated cooler with enough ice or frozen gel packs
• Transport the cooler in the passenger compartment of the car, not the trunk
• At the picnic area, keep the cooler in the shade with the lid closed as much as possible.

How to Tell If an Egg Is Safe to Eat

Determining an egg’s freshness involves multiple approaches:

Check the Dates

• “Sell by” date: Indicates how long a store should offer eggs for sale (no more than 30 days after packing)
• Expiration date: Marks the date after which eggs are considered less than fresh
• Pack date: The day eggs were graded, washed, and packaged (required for USDA-graded eggs)

The Sniff Test

The most reliable method: crack the egg onto a clean plate and smell it. A fresh egg has little to no odor, while a bad egg has a distinct sulfurous or unpleasant smell .

Visual Inspection

Once cracked, check for:

• Cloudy egg white (indicates freshness)
• Prominent chalazae (white strings that anchor yolk, indicate freshness)
• Red spots on yolk (blood spots, safe to eat)
• Unusual colors like green, pink, or iridescence (may indicate bacterial growth)

The Float Test

While not definitive for safety, the float test can indicate age:

• Fresh egg: Sinks to bottom and lies flat
• Older but possibly still good: Sinks but stands up or tilts
• Very old egg: Floats to the top

Egg Freshness Indicators

Addressing Common Egg Safety Questions

How common is salmonella from eggs?

While Salmonella contamination has decreased significantly since the 1980s and 1990s, it remains a concern. The CDC estimates that eggs cause about 1 million foodborne illnesses annually in the U.S.. Proper cooking and handling can effectively prevent most cases.

Can you get sick from boiled eggs?

Yes, if boiled eggs have been contaminated after cooking or improperly stored. Hard-boiled eggs should be refrigerated within 2 hours of cooking and consumed within 1 week. If left at room temperature for too long, bacteria can multiply to dangerous levels.

Does cooking kill bacteria in eggs?

Yes, thorough cooking kills Salmonella bacteria. The FDA recommends cooking eggs until both yolk and white are firm, and egg dishes should reach an internal temperature of 160°F (71°C) to ensure safety. However, cooking cannot eliminate toxins produced by some bacteria in spoiled eggs.

How long after eating bad eggs do symptoms appear?

Symptoms of Salmonella poisoning typically appear 6 hours to 6 days after consuming contaminated eggs, though they can begin as soon as 2 hours after eating in cases of other types of bacterial contamination.

Can you eat eggs after the expiration date?

Eggs can often be safely consumed for 3-5 weeks after purchase if properly refrigerated, even if this period extends beyond the expiration date. Always perform the sniff test before using eggs past their date.

Are brown eggs safer than white eggs?

No. Shell color has no effect on safety, nutrition, or quality. It simply reflects the breed of the hen that laid the egg. The same food safety guidelines apply regardless of shell color.

How can I safely use raw eggs in recipes?

For dishes requiring raw or undercooked eggs, use pasteurized eggs or egg products that have been treated to destroy Salmonella . This includes homemade mayonnaise, Caesar dressing, eggnog, and dessert recipes.

Enjoying Eggs Safely

Eggs remain a nutritious, affordable, and versatile food that can be part of a healthy diet when handled properly. The key to avoiding illness is understanding the risks and implementing consistent food safety practices:

• Purchase refrigerated eggs with clean, uncracked shells
• Store eggs promptly at 40°F (4°C) or below
• Cook eggs thoroughly until both yolk and white are firm
• Use pasteurized eggs for recipes requiring raw or undercooked eggs
• Refrigerate egg dishes promptly and consume within recommended timeframes
• Practice good hygiene when handling raw eggs and surfaces they touch

By following these guidelines from the USDA and FDA, you can significantly reduce your risk of foodborne illness while continuing to enjoy the many culinary benefits that eggs offer. Remember that while Salmonella contamination is relatively rare, proper handling is essential—especially for vulnerable populations. When in doubt, remember the food safety mantra: “When it doubt, throw it out.”