How are eggs contaminated with salmonella bacteria?

Eggs are contaminated inside the egg prior to lay, so washing the eggs before cracking them open is a common but absolutely false assumption regarding the safety of the egg. Eggs that are USDA graded AA or A quality, as well as eggs that are free range, cage free, organic, vegetarian, etc., while all possessing attributes of value added quality, offer no assurance of safety. Regardless of an egg’s quality attributes, any egg could be harboring Salmonella bacteria inside.

There is no taste, texture or visual way to tell which eggs have the bacteria. Salmonella enteritidis inside of eggs is not eliminated by standard methods of food preparation, short of cooking eggs until they are dry and hard. (5) Effectiveness of cooking to reduce Salmonella bacteria is measured as a % of bacteria surviving after cooking.

Humphrey et al. (1989) established that eggs that were confirmed to contain Salmonella bacteria will still contain Salmonella bacteria after cooking. Eggs that are poached, soft ... more.

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