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.
Reviewed 06 September 2023
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In this topic
More information
- Food safety and eggs Eggs can be contaminated with bacteria that cause food poisoning.
- Food – use-by and best-before dates Some foods should not be consumed after a certain date for health and safety reasons.
- Gastroenteritis - salmonellosis Eating undercooked eggs or using poor food-handling practices may lead to salmonellosis.