Eggs that are broken, cracked or dirty (visible hen faeces (poo) or feathers) are more likely to contain the Salmonella bacteria.
These bacteria can be on the shell as well as inside the egg, so you need to be careful how you handle eggs in their shell and after you have cracked them.
Never ever wash eggs. Water makes it easier for the bacteria to get inside. If you get eggs from backyard chickens, simply brush the dirt off.
Once inside the egg, the Salmonella bacteria keep multiplying which further increases the risk of illness. It is important to remember that such eggs may not necessarily smell or look 'off'.
The Salmonella bacteria can also spread very easily. If you touch eggs, or get some egg white or yolk on your hands, you can spread the bacteria to anything else you touch. This includes other foods, cooking utensils and work surfaces, so it is important to wash and dry your hands thoroughly after handling eggs.
When storing and handling eggs take the same precautions as you would when handling and preparing raw chicken, meat and seafood.
Stop the bacteria spreading
- Keep eggs away from other foods when they are still in the shell and after you have cracked them.
- Be careful not to splash egg onto other foods, worktops or dishes.
- Always wash and dry your hands thoroughly after touching eggs or working with them.
- Clean surfaces, dishes and utensils thoroughly, using warm soapy water, after working with eggs.
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Store eggs in their cartons or other egg container in the fridge at temperatures less than 5 °C.
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Only store clean, uncracked eggs. Do not wash eggs as this can make it easier for bacteria to enter the egg.