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- How salmanella contamination occurs is unclear.
- Only a very small number of eggs might contain salmanella. Even in areas where outbreaks of aslmonellosis have occurred, tested flocks show an average of only abut 2-3 infected eggs out of each 10,000 produced might contain the bacteria. The likelihood of your finding an infected egg is about 0.005% (five one-thousandths of a percent).
- If an egg does contain the organism, the numbers in a freshly laid egg probably will be small and, if the eggs are promptly refrigerated, will not multiply enough to cause illness in a healthy person.
- Eggs are a perishable food and should receive refrigeration, sanitary handling and adequate cooking. Lack of attention to these details can make any food a "hazardous" food.
- Do not leave eggs in any form at room temperature for more than two hours including preparation and serving.
- For picnics or outdoor parties, pack cold egg dishes with ice or commercial coolant in an insulated cooler or bag.
- Salmonella may not make the carrier animal ill, but if it gets in the human food supply, it can make people ill.
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