Public health authorieties and the egg industry continue to warn against consuming raw eggs or lightly cooked eggs. The egg might be contaminated with Salmonella Enteritidis, SE, a bacteria that can cuase foodborne illness. Eggs and some other animal products have a small possibility of containing SE. The risk of food borne illness is greatest for those who are pregnant, elderly, very young or who have medical problems resulting in an impaired immune system. These individuals should avoid any raw and undercooked animal foods. Everyone needs to remember that while there is a small risk of contacting SE, consumers need to treat eggs and other raw animal foods safely. It is not recommended that anyone eat raw eggs. SE is killed by properly cooking and it is recommended that eggs be cooked until both the yolk and the whites are firm, not runny.
