Proper Procedure is Key
Bacteria and viruses are the most common causes of foodborne illnesses, and they are naturally present on any raw food. Very few types of bacteria and viruses are potentially pathogenic, or disease-causing.
Following proper procedures for cleaning, separation, cooking and storage of eggs helps ensure their safety. Always thoroughly cook eggs to destroy pathogens and reduce risk of illness.
These bacteria have the ability to result in human illness, and egg farmers vigilantly work to prevent them.