Department of Health

Egg safety

Eggs are like any other potentially hazardous food and need to be stored, handled and prepared safely to reduce food safety risks. One significant risk with eggs is the tendency to carry Salmonella bacteria.

It is important to be aware of the risks associated with Salmonella and eggs, and how to avoid these risks. The target audience for these pages is the Victorian food service industry – including egg wholesalers, retailers, distributors and producers – and consumers.

Egg safety awareness

Buy eggs clean and uncracked, keep them cool, and cook them well.

Egg safety – food businesses

Eggs require the same precautions you would take when preparing chicken, meat, seafood and dairy products.

Egg safety – retailers and distributors

Some practical tips to ensure the eggs you sell are safe.

Reviewed 06 September 2023

Health.vic

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Contact details

Food Safety Unit

Phone 1300 364 352
foodsafety@health.vic.gov.au
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