How does thorough cooking reduce the risk from Salmonella enteritidis in eggs?

Thorough cooking is a critical food safety measure used to eliminate pathogenic microorganisms, including Salmonella enteritidis, which can contaminate eggs.1

While refrigeration helps slow or prevent the growth of these bacteria, it does not destroy them. Heating food to sufficient temperatures—often referred to as pasteurization conditions—is necessary to kill the pathogens. By ensuring that eggs are cooked thoroughly, the internal temperature reaches a level that effectively neutralizes the bacteria, thereby significantly reducing the risk of salmonellosis, a common form of foodborne illness.12

To maintain public health, it is essential to prioritize these safety practices, as they are the most reliable defense against infection from contaminated food sources.1