Critical Safety Information
Complete Egg Safety Guide
Protect your family from foodborne illness with science-based safety practices
If You Think You Ate a Bad Egg
Seek immediate medical attention if you experience: High fever (over 102°F), blood in stool, severe dehydration, or symptoms lasting more than 7 days. Call Poison Control: 1-800-222-1222
Health Risks of Spoiled Eggs
Understanding the serious consequences of consuming bad eggs
Salmonella Enteritidis
- • Most common egg-related pathogen
- • Can be present even in fresh-looking eggs
- • Causes 1.35 million infections annually in the US
- • Symptoms appear 6-72 hours after consumption
Other Bacterial Infections
- • E. coli from cross-contamination
- • Campylobacter from improper storage
- • Listeria in immunocompromised individuals
- • Secondary infections from weakened immunity
Symptoms Timeline
6-12h
Early symptoms
Nausea, stomach discomfort, mild cramping
12-24h
Peak symptoms
Severe diarrhea, vomiting, fever, headache
24-72h
Severe complications
Dehydration, blood in stool, high fever
High-Risk Populations
These groups face increased danger from egg-related foodborne illness
Extremely High Risk
- • Pregnant women (risk to fetus)
- • Infants under 12 months
- • Adults over 65 years
- • Immunocompromised individuals
- • People with chronic illnesses
Increased Risk
- • Children under 5 years
- • People taking antibiotics
- • Those with diabetes
- • Cancer patients
- • Organ transplant recipients
Special Precautions for High-Risk Groups
High-risk individuals should only consume pasteurized eggs or eggs cooked to 160°F internal temperature. Avoid raw or undercooked eggs in any form, including homemade mayonnaise, cookie dough, or soft-scrambled eggs.
Prevention & Safety Practices
Evidence-based methods to prevent egg-related foodborne illness
Temperature Control
- • Storage: Keep eggs at 40°F (4°C) or below
- • Cooking: Heat to 160°F (71°C) internal temperature
- • Holding: Keep cooked eggs above 140°F (60°C) if serving later
- • Cooling: Refrigerate within 2 hours (1 hour if above 90°F)
Time Limits
- • Raw eggs: Use within 3-5 weeks of purchase date
- • Hard-boiled eggs: Consume within 1 week
- • Egg dishes: Eat within 3-4 days when refrigerated
- • Room temperature: Never leave eggs out more than 2 hours
Cross-Contamination Prevention
- • Wash hands thoroughly before and after handling eggs
- • Use separate cutting boards for eggs and other foods
- • Clean all surfaces and utensils with hot, soapy water
- • Don't use cracked or dirty eggs
- • Store eggs in original carton, not in door compartments
If You Consumed a Spoiled Egg
Immediate steps to take and when to seek medical help
Immediate Actions (First 2 Hours)
- • Stay hydrated - drink clear fluids
- • Monitor for early symptoms
- • Avoid dairy products and alcohol
- • Don't induce vomiting unless directed by medical professional
Symptom Management
- • Rest and avoid solid foods initially
- • Use oral rehydration solutions for fluid replacement
- • Gradually reintroduce bland foods (BRAT diet)
- • Avoid anti-diarrheal medications unless prescribed
Seek Emergency Medical Care If:
- Temperature above 102°F (38.9°C)
- Blood or mucus in stool
- Signs of severe dehydration (dizziness, dry mouth, little/no urination)
- Severe abdominal pain
- Symptoms worsen after 24 hours
- You're in a high-risk group
Learn More About Egg Safety
Get comprehensive guides on detection methods and proper storage