In this article, we will answer the question “Can you get Salmonella from cooked eggs?”, 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 the eggs were left half-cooked or they did not reach their safe internal temperature, the eggs could potentially be a carrier of salmonella.
To ensure the safety of the cooked eggs, make sure they reach an internal temperature of 160°F (71°C) or hotter. Alternatively, you can buy pasteurized eggs to eliminate the chances of salmonella infection. More on this in the article below.
How can I reduce my chances of getting a Salmonella infection?
Strictly following the CDC guidelines about egg safety can help prevent salmonella infection. All of these guidelines are briefed below.
- Refrigerate your eggs at a consistent temperature of 40°F (4°C) or below. Do not buy the eggs from the unrefrigerated section of a store. Always buy them refrigerated.
- Do not use cracked or dirty eggs. The cracks allow the microbes to penetrate through and contaminate the whole egg.
- Your best bet is to use pasteurized eggs or egg products to reduce the chances of Salmonella infection.
- Cook the eggs to a firm texture. More precisely, the eggs should reach a safe internal temperature of 160°F (71°C) or hotter.
- Use only pasteurized eggs to make raw or lightly cooked egg products such as hollandaise sauce, Caesar salad dressing, and tiramisu.
- Refrigerate the eggs or egg-containing foods once they have cooled completely. Do not keep the eggs on the counter for more than 2 hours or 1 hour if the temperature is 90°F or hotter.
- Wash your hands and food contact surfaces like utensils, countertops, cutting boards, etc with soap and water after handling eggs or egg-containing products.
- Resist the urge to sample raw cookie dough or any other raw batter that contains eggs unless the eggs are pasteurized.
What does a salmonella infection do?
Salmonella infection can be worse for people that belong to the immunocompromised category. This includes pregnant and breastfeeding women, adults over the age of 65 years, children under the age of 5 years, and people with weakened immune systems, such as those with HIV/AIDS, diabetes, or an organ transplant.
After ingesting the contaminated food, the symptoms of the infection last 4-7 days. The most common symptoms of salmonella infection include diarrhea, vomiting, fever, and abdominal cramps.
The symptoms can appear anywhere from 6 hours to 6 days after eating the contaminated food. If the symptoms persist for more than 4-7 days, or if the person’s health declines significantly due to severe dehydration, hospitalization is needed.
Should I see the doctor?
Call your doctor if your child has diarrhea for more than 1 day, a fever higher than 102˚F (39˚C), and bloody stools.
Immediate medical attention is required if the vomiting lasts for more than 12 hours in infants, 1 day for children younger than age 2, or 2 days for other children.
Signs of severe dehydration in children include a dry mouth, crying without tears, and a ceased urination for more than 3 hours.
In the case of adults, medical attention should be sought if diarrhea or vomiting persists for more than 2 days. Moreover, severe dehydration, bloody stools, and a fever higher than 102˚F (39˚C) are all signs that you should contact your doctor.
Symptoms of severe dehydration in adults are excessive thirst, a very dry mouth, dizziness or lightheadedness, little or no urine, or very dark urine.
How to pasteurize eggs Sous Vide?
- 12–20 or more large raw eggs in their shells
- Preheat the water in the sous vide immersion circulator to 135°F (57°C).
- Take the eggs onto a slotted spoon or a spider strainer and lower the eggs into the preheated water. Adjust the timer for 75 minutes.
- When the cooking time is about to finish, prepare an ice water bath.
- When the eggs are cooked, transfer them immediately from the hot water to the ice water bath. Let the eggs sit in there for about 20-30 minutes.
- After 20-30 minutes, when the eggs are completely chilled, take them out of the ice water bath and wipe them dry using clean paper towels.
- For ease of identification and differentiation, write a ‘P’ over the pasteurized eggs using a marker. Then refrigerate the eggs at a consistent temperature of 40°F or lower.
In this article, we answered the question “Can you get Salmonella from cooked eggs?”, and how can I reduce my chances of a Salmonella infection?