Did you know that Salmonella is one of the most common causes of food poisoning in the US? It's true, and it's estimated that over 1 million people get sick from Salmonella each year. But, here's the good news: by cooking eggs to the right temperature, you can reduce your risk of getting sick by a whopping 90%!
What Temperature Kills Salmonella In Eggs And Poultry? - Food Safety
So, what's the best way to cook eggs to kill Salmonella? Well, it's all about the cooking method. Whether you like your eggs scrambled, fried, poached, or boiled, the key is to cook them to an internal temperature of 160°F (71°C). And, if you're worried about overcooking your eggs, don't be - a little extra heat won't hurt, but undercooking can lead to food poisoning!
Now, let's talk about pasteurization - it's like a special sauce for eggs. Pasteurization involves heating eggs to a high temperature for a short period, killing any bacteria that might be present. It's like a mini-vacation for eggs, where they get to relax and unwind, bacteria-free!
Egg hygiene | PDF
