Salmonella poisoning from eggs happens when you eat eggs contaminated with Salmonella bacteria, causing fever, diarrhea, and stomach cramps. The bacteria live inside or on the shell of eggs, even if they look clean.
Salmonella enters eggs through tiny cracks in the shell or from infected chicken ovaries before the shell forms. Even refrigerated eggs can carry the bacteria, which multiplies quickly at room temperature.
According to the CDC, about 1.35 million people get food poisoning from Salmonella yearly in the U.S., with eggs being a common source.
| Type | Common Source | Incubation Period |
|---|---|---|
| Salmonella Enteritidis | Raw or undercooked eggs | 6 hours to 6 days |
| Salmonella Typhimurium | Contaminated egg shells | 12 hours to 3 days |
Symptoms appear 6 hours to 6 days after eating contaminated eggs. They include diarrhea, fever, and abdominal cramps. Most people recover in 4-7 days without treatment, but severe cases may require hospitalization.
To reduce risk, buy pasteurized eggs, cook them until yolks and whites are firm, and avoid recipes with raw eggs. Wash hands, utensils, and surfaces that touch eggs.
Most people assume only undercooked eggs cause salmonella, but even fully cooked eggs can be risky if contaminated during preparation. Always handle eggs safely.
Seek medical attention if symptoms last longer than a week, or if you have blood in stool, high fever, or signs of dehydration. Infants, elderly, and immunocompromised individuals are at higher risk.