What are salmonella?

Salmonella are bacteria that can trigger severe gastrointestinal diseases. The quantity of bacteria ingested determines whether the salmonella will make you ill.

Fortunately, salmonella are very seldom found in eggs. If the hen carries and excretes salmonella the germs may be transferred to the egg via dirt on the shell. Even then, the egg itself will contain only very few bacteria. The fresher the egg, the less chance any salmonella that may be present have to proliferate. At temperatures lower than six degrees centigrade, the bacteria hardly multiply at all, but at room temperature they breed rapidly. Once present, the unwanted guests survive refrigeration, or even freezing, unharmed. They are only destroyed at temperatures over seventy degrees centigrade.

• Do not hoard eggs. Always buy fresh ones and use them soon afterwards.
  
• Store hen’s eggs in the fridge immediately after buying.
• Use only very fresh eggs in dishes that contain raw egg (e.g. tiramisu, zabaglione). Do not keep leftovers.
  
• Boil eggs by putting them directly into boiling water and simmering them for at least five minutes.
  
• Once past the "best before" date, ensure that eggs are cooked thoroughly before eating.
• Eggs with damaged shells should be cooked thoroughly and used immediately. 
• Always keep salads and vegetables away from eggs in the refrigerator. 
• Wash your hands regularly when handling food.