Skip to Main navigation Skip to Left navigation Skip to Main content Skip to Footer

University of Minnesota Extension

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

Print Icon Email Icon Share Icon

Eggs and Dairy

Eggs: Food Safety Tips

Carol Ann Burtness

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:

Related Resources

Reviewed by Kathy Brandt 2016

  • © Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy