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Infection due to contaminated eggs
A bacterium, Salmonella enteritidis, can be inside perfectly normal-appearing eggs, and if the eggs are eaten raw or undercooked, the bacterium can cause illness. During the 1980s, illness related to contaminated eggs occurred most frequently in the north-eastern United States, but now illness caused by Salmonella enteritidis is increasing in other parts of the country as well. Consumers should be aware of the disease and learn how to minimize the chances of falling ill.
The elderly, infants, and those with impaired immune systems may have a more severe illness. In these patients, the infection may spread from the intestines to the blood stream, and then to other parts of the body and can cause death unless the person is treated promptly with antibiotics. How eggs become contaminated:
Who can get infected? Healthy adults and children are at risk for egg-associated salmonellosis, but the elderly, infants, and persons with impaired immune systems are at an increased risk for serious illness. A relatively small number of Salmonella bacteria can cause severe illness in these people. Most of the deaths caused by Salmonella enteritidis have occurred among the elderly in nursing homes. Egg-containing dishes prepared for any of these high-risk persons in hospitals, in nursing homes, in restaurants, or at homes should be thoroughly cooked and served promptly.
In affected parts, of the United States, the estimate is that one in 50 average consumers could be exposed to a contaminated egg each year. If that egg is thoroughly cooked, the Salmonella organisms will be destroyed and will not affect the person. Many dishes made in restaurants, commercial or institutional kitchens, however, are made from pooled eggs. If 500 eggs are pooled, one batch in 20 will be contaminated and everyone who eats the eggs from that batch is at risk. A healthy person's risk for infection by Salmonella enteritidis is low, even in the north-eastern United States, if individually prepared eggs are properly cooked, or food that is made from pasteurized eggs. What to do to reduce risk? Eggs, like meat, poultry, milk, and other food, are safe when handled properly. Shell eggs are safest when stored in the refrigerator, individually and thoroughly cooked, and promptly consumed. The larger the number of Salmonella present in the egg, the more likely it is to cause illness. Keeping eggs adequately refrigerated prevents any Salmonella present in the eggs from growing to higher numbers, so eggs should be refrigerated until they are needed. Cooking reduces the number of bacteria present in an egg; however, an egg with a runny yolk still poses a greater risk than a completely cooked egg. Undercooked egg whites and yolks have been associated with outbreaks of Salmonella enteritidis infections. Both should be consumed promptly and not be kept in temperature ranging from 40 to 140 for more than 2 hours.
(Net resources)
Published on 30th October, 2002
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Egg-associated salmonellosis is an important public health problem in several countries. Most countries are not even aware of this problem. Some countries, where the awareness is sited would prefer to keep the infection in the dark, as egg is being promoted as an essential source of nutrient.
A person infected with the Salmonella enteritidis bacterium usually has fever, abdominal cramps, and diarrhea beginning 12 to 72 hours after consuming the contaminated food or beverage. The illness usually lasts 4 to 7 days, and most persons recover without any antibiotic treatment. However, diarrhea can be severe, and the person may be ill enough to require
hospitalization. 
Unlike eggborne salmonellosis of the past decades, the current epidemic is due to disinfected grade A eggs. Salmonella enteritidis silently infects the ovaries of healthy-appearing hens and contaminates the eggs before the shell is formed. Most types of Salmonella live in the intestinal tracts of animals and birds and are transmitted to humans by contaminated foods of animal origin. Stringent procedures for cleaning and inspecting eggs were implemented in the 1970s and have made salmonellosis caused by external fecal contamination of egg shells extremely rare. Although most infected hens have been found in one part of the country, the infection also occurs in hens in other areas of the country. In the United States of America, in the North-east states, approximately one in 10,000 eggs may be internally contaminated. In other parts of the United States, contaminated eggs appear less common. Only a small number of hens seem to be infected at any given time and an infected hen can lay many normal eggs, while only occasionally laying an egg contaminated with the Salmonella bacterium. 
What is the risk? 
