Can you get Salmonella from cooked eggs?

In this article, we will answer the question “Can you get Salmonella from cooked eggs?”, the health consequences of eating cooked eggs contaminated with Salmonella and how can I reduce my chances of a Salmonella infection.

Can you get Salmonella from cooked eggs?

Yes, you can get Salmonella from cooked eggs if they are not cooked properly or if they do not reach the recommended internal temperature. While cooking eggs significantly reduces the risk of Salmonella contamination, it is important to ensure that they are thoroughly cooked to kill any potential bacteria.

Salmonella is a bacteria that can be present in raw or undercooked eggs and can cause foodborne illness (1). If eggs are left half-cooked or if they do not reach their safe internal temperature, there is a possibility that the eggs could still carry Salmonella.

To ensure the safety of cooked eggs, it is recommended to cook them until they reach an internal temperature of at least 160°F (71°C) or hotter (2). This temperature is sufficient to kill any Salmonella bacteria that may be present.

Alternatively, if you want to eliminate the risk of Salmonella infection altogether, you can consider using pasteurized eggs. Pasteurization is a process that involves heating eggs to a specific temperature to kill any potential bacteria, including Salmonella (2). 

Pasteurized eggs are available in some stores and can be a safer option, especially for those who are more vulnerable to foodborne illnesses, such as young children, pregnant women, and individuals with weakened immune systems (3).

Is cooking eggs a reliable method to kill Salmonella bacteria?

Yes, cooking eggs is generally considered a reliable method to kill Salmonella bacteria (4-5). When eggs are cooked thoroughly, it can significantly reduce the risk of Salmonella contamination and make them safe to consume.

Salmonella bacteria can be present in raw or undercooked eggs, and consuming them can lead to foodborne illness (5). However, when eggs are properly cooked, the heat destroys the bacteria, including Salmonella, making the eggs safe to eat. 

The recommended internal temperature for cooking eggs to kill Salmonella is at least 160°F (71°C) (6). At this temperature, the heat is sufficient to kill the bacteria. It’s important to ensure that both the egg whites and yolks reach this temperature for effective bacterial reduction. 

By cooking eggs to the appropriate temperature, you can greatly minimize the risk of Salmonella infection. However, it is also important to note that cross-contamination and handling practices can also play a role in preventing the spread of Salmonella. 

It is therefore essential to practice good hygiene, such as washing hands, utensils, and surfaces after handling raw eggs, and to avoid cross-contamination with other foods following the standard recommendations (7).

You should know that no food preparation method can guarantee 100% elimination of bacteria. So, please be careful and always check for signs of spoilage before consumption!

How to identify eggs contaminated with Salmonella?

It is not possible to identify eggs contaminated with Salmonella bacteria solely by their appearance, smell, or taste. Salmonella contamination does not typically cause any visible changes in the egg’s appearance or odor. 

Therefore, it is crucial to handle and cook eggs safely (as previously discussed) to reduce the risk of Salmonella infection.

How can I reduce my chances of getting a Salmonella infection?

The best way to ensure egg safety is to follow these recommendations:

1. Purchase eggs from a reputable source: Buy eggs from reliable suppliers, and check for any signs of damage or cracks on the eggshells. Avoid purchasing eggs with dirty or soiled shells.

2. Practice proper egg storage: Keep eggs refrigerated at or below 40°F (4°C) to inhibit bacterial growth. Avoid storing eggs in the refrigerator door as the temperature there may fluctuate. Instead, store them in the main body of the refrigerator.

3. Check for freshness: While freshness does not guarantee the absence of Salmonella, it is still important to use fresh eggs. Look for the expiration or “best by” date on the carton and choose eggs with the longest shelf life.

4. Cook eggs thoroughly: Cook eggs until both the egg whites and yolks are firm. Proper cooking helps destroy Salmonella bacteria that may be present. The recommended internal temperature for eggs is at least 160°F (71°C).

5. Avoid consuming raw or undercooked eggs: It is advisable to avoid dishes that contain raw or undercooked eggs, such as homemade mayonnaise, mousse, or sauces. When eggs are cooked thoroughly, the risk of Salmonella infection is significantly reduced.

What are the health dangers of eating cooked eggs contaminated with Salmonella?

Eating cooked eggs contaminated with Salmonella can lead to salmonellosis, a severe foodborne illness (8). The dangers of eating those contaminated eggs include gastrointestinal issues such as nausea, vomiting, abdominal cramps, and diarrhea (9). 

In severe cases, Salmonella can cause systemic infection, dehydration, and long-term complications like joint pain or post-infectious irritable bowel syndrome (10). 

Symptoms of Salmonella infection from eggs typically appear within 12 to 72 hours (9).

What should you do if you suspect you have eaten cooked eggs contaminated with Salmonella?

If you suspect you have eaten cooked eggs contaminated with Salmonella and you are experiencing symptoms of food poisoning or salmonellosis, you should follow the next recommendations:

1. Monitor your symptoms: Pay attention to the severity and duration of your symptoms. Common symptoms of Salmonella infection include diarrhea, vomiting, abdominal cramps, fever, headache, and fatigue (9). 

If your symptoms are mild and resolve within a short period, you may be able to manage them at home with rest and fluid intake.

2. Seek medical attention: If your symptoms are severe, persistent, or worsen over time, or if you belong to a high-risk group, it is recommended to consult a healthcare professional. 

They can provide a proper diagnosis, offer appropriate treatment options, and ensure any potential complications are addressed.

Remember that only a healthcare professional can provide you personalized advice and medical care based on your specific situation.

Conclusion:

In this article, we answered the question “Can you get Salmonella from cooked eggs?”, the health consequences of eating cooked eggs contaminated with Salmonella and how can I reduce my chances of a Salmonella infection.

References:

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2. Stadelman WJ, Singh RK, Muriana PM, Hou H. Pasteurization of Eggs in the Shell. Poult Sci [Internet]. 1996 Sep 1 [cited 2023 Jun 19];75(9):1122–5. Available from: https://www.sciencedirect.com/science/article/pii/S0032579119443009 

3. Lennard LB. Food microbiology and food poisoning. In: Food & Nutrition [Internet]. Taylor & francis Gr…. Routledge; 2020 [cited 2023 May 30]. p. 132–54. Available from: https://www.taylorfrancis.com/chapters/edit/10.4324/9781003115663-11/food-microbiology-food-poisoning-louise-lennard 

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6. Juneja VK, Huang L, Yan X. Thermal inactivation of foodborne pathogens and the USDA pathogen modeling program. J Therm Anal Calorim [Internet]. 2011 Apr 1 [cited 2023 May 3];106(1):191–8. Available from: https://akjournals.com/view/journals/10973/106/1/article-p191.xml 

7. Beumer RR, Kusumaningrum H. Kitchen hygiene in daily life. Int Biodeterior Biodegradation [Internet]. 2003 Jun 1 [cited 2023 Apr 24];51(4):299–302. Available from: https://www.sciencedirect.com/science/article/abs/pii/S0964830503000416 

8. Duguid JP, North RAE. Eggs and salmonella food-poisoning: An evaluation. J Med Microbiol [Internet]. 1991 Feb 1 [cited 2023 May 10];34(2):65–72. Available from: https://www.microbiologyresearch.org/content/journal/jmm/10.1099/00222615-34-2-65 

9. Milaciu M V, Ciumărnean L, Orășan OH, Para I, Alexescu T, Negrean V. Semiology of food poisoning. Int J Bioflux Soc [Internet]. 2015 [cited 2023 May 10];8(2):108–13. Available from: http://hvm.bioflux.com.ro/docs/2015.108-113.pdf 

10. Cremon C, Stanghellini V, Pallotti F, Fogacci E, Bellacosa L, Morselli-Labate AM, et al. Salmonella Gastroenteritis During Childhood Is a Risk Factor for Irritable Bowel Syndrome in Adulthood. Gastroenterology [Internet]. 2014 Jul 1 [cited 2023 Jun 19];147(1):69–77. Available from: https://www.sciencedirect.com/science/article/abs/pii/S001650851400362X