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Consuming eggs comes with some health risks:
Bacteria: Raw or undercooked eggs can contain bacteria, which can enter through pores in the shells. In the U.S., all eggs graded by the USDA undergo a sanitizing rinse before sale.
Allergies: Some people have an egg allergy or sensitivity. A person with an allergy may experience a life threatening reaction from coming into contact with eggs or egg products.
It is important for people with allergies to remember that baked goods often contain some egg, possibly as a powder. Check ingredients lists carefully.
A person with an allergy may also need to note whether a product is made in a facility that uses eggs, as trace amounts can trigger severe reactions in some people.
Avoiding the risks
Pasteurization: In the U.S., eggs undergo pasteurization, which involves rapidly heating them and keeping them at a high temperature for a while to kill off any Salmonella bacteria.
Buying and using: Do not purchase eggs that have cracked shells or are past their expiration date.
Storage: Store eggs in the refrigerator. According to the USDA, eggs can sweat at room temperature, making it easier for bacteria to enter the shells and grow.
Cooking: Cook eggs thoroughly until the yolks are firm, and the whites are opaque. *