Salmonella in eggs sickens 79,000 Americans every year, killing 30 of them, according to the U.S. Food and Drug Administration (FDA). To help prevent illness, the FDA has compiled some food safety tips for consumers when handling, buying, storing, preparing, and serving eggs.
Salmonella can cause an infection in the intestinal tract called salmonellosis. Symptoms, which include nausea, abdominal cramps and diarrhea that can be bloody, usually develop within six to 72 hours of exposure. Those most at risk are seniors, children and those with compromised immune systems.
