What are the risks of eating ordinary raw eggs?
Eggs are an economical, enjoyable food, but raw eggs, if not pasteurized, can be dangerous. They can be a source of foodborne illness caused by Salmonella Enteritidis bacteria. Raw eggs, undercooked eggs, or foods containing them have been identified as the leading cause of Salmonella foodborne illness in the US today, culprits in 4 out of 5 Salmonella Enteritidis infections in the U.S.
Are your eggs safe to eat raw?
Yes! You can safely eat Davidson's Safest Choice® pasteurized eggs any way you'd like... even raw! With Davidson's™ pasteurized eggs, you don't have to worry about Salmonella in the eggs you use for raw cookie dough, raw egg drinks, and undercooked eggs such as eggs Benedict, eggs over easy, and sunny-side up eggs. More about eating raw eggs.
What causes blood spots in raw eggs?
Occasionally, a small blood spot will appear in an egg yolk. This actually indicates an extremely fresh egg. This does NOT indicate a fertile egg, but rather a ruptured capillary on the yolk surface during the egg formation. These eggs are safe to eat and the blood spot can be removed with a knife for better appearance.
More About Raw Eggs
Salmonella & Raw Eggs
Fresh eggs (raw eggs or undercooked eggs) are the leading cause of Salmonella foodborne illness in the US today. Did you know eggs cause 4 out of 5 Salmonella Enteritidis foodborne illness cases? That’s why taking one simple step with this single high-risk food—eggs—can help you vastly reduce your risk of Salmonella-related foodborne illness. Take a close look at the raw egg Salmonella risk...
The USDA estimates that annually 2.3 million eggs are contaminated with Salmonella enteritidis.
Because raw or undercooked eggs cause the majority of Salmonella illnesses, the US Department of Agriculture (USDA) does not recommend eating eggs that are raw or undercooked. However, the USDA also says, “In-shell pasteurized eggs may be used safely without cooking.”
The Raw Egg Risk
It's not just about your favorite sunny-side up or poached egg. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custards, and more. Take homemade ice cream, for example. Over a four-year period, 17 outbreaks and more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.
In 2009, The Center for Science in the Public Interest released a report identifying the 10 riskiest foods regulated by the FDA... and eggs were #2, bearing responsibility for 352 outbreaks and 11,163 reported cases of illness between 1990 and 2006. Other offenders included leafy greens, tuna, sprouts, and berries.
The nonprofit watchdog group says the presence of so many healthy foods on such a list is exactly why the United States Senate should follow the House and pass legislation that reforms our antiquated food safety laws. Read the full article from the CSPI.
USDA Advice - Raw Eggs
Because of the risk of foodborne illness caused by Salmonella bacteria that may be present in raw eggs, the US Department of Agriculture (USDA) requires a safe-handling advisory statement on all packages of raw eggs (raw shell eggs) that are NOT pasteurized to destroy Salmonella as follows: "SAFE HANDLING INSTRUCTIONS: To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly." Pasteurized eggs do not need to carry this warning because they eliminate the risk of Salmonella.
Based on the Salmonella risk with raw or undercooked eggs, the USDA offers additional advice to consumers: "Use pasteurized eggs or egg products when preparing recipes that call for using eggs raw or undercooked.” If you prefer the fresh, wholesome flavor and quality of fresh eggs over processed egg liquids, Davidson's™ eggs are a perfect option. Did you know they carry the American Culinary Federation Seal of Approval?
Avoid the Raw Egg Risk
You can protect yourself from Salmonella! Davidson's™ pasteurized eggs undergo an all natural pasteurization process, so you can prepare eggs any way you like — without the worry of Salmonella. Whether it's sunny side up eggs or over easy eggs, making Grandma's secret eggnog recipe, or when you just want to taste the raw cookie dough, Davidson's™ eggs help make your kitchen and family safe.