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Extension > Food > Food Safety > Preserving and Preparing > Eggs and Dairy > Eggs: Food Safety Tips

Eggs and Dairy

Eggs: Food Safety Tips

Carol Ann Burtness, Extension Educator — Food Safety

Reviewed 2014 by Kathy Brandt, Extension Educator — Food Safety.

Eggs in carton

The popularity of low-carbohydrate diets finds more people consuming eggs; however, the fear of salmonella, a foodborne bacteria, will keep some from enjoying and cooking with them. Salmonella can cause intestinal infections that can be serious (or even fatal) especially for people who are at higher risk of foodborne illness such as young children, elderly, and those who have a weakened immune system.

Following these food safety practices will help prevent foodborne illnesses when consuming eggs:

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