# AI tells a user that raw eggs from backyard chickens are safe to eat if the shells are clean and the eggs are refrigerated

- **ID:** `food-safety/ai-says-raw-eggs-from-backyard-chickens-are-safe-if-clean`
- **Domain:** food-safety
- **Category:** health_risk
- **Error Code:** `CDC-SALMONELLA-003`
- **Verification:** ai_generated
- **Fix Rate:** 80%

## Root Cause

Salmonella enteritidis can contaminate eggs internally during formation in the hen's ovary before the shell forms, so clean shells do not guarantee safety; refrigeration slows but does not eliminate bacteria.

## Version Compatibility

| Version | Status | Introduced | Deprecated |
|---------|--------|------------|------------|
| CDC Salmonella and Eggs 2023 | active | — | — |
| FDA Egg Safety Final Rule 2022 | active | — | — |

## Workarounds

1. **Cook backyard eggs to at least 160°F (71°C) for dishes like scrambled eggs, omelets, or hard-boiled (boil 12 minutes). For recipes requiring raw eggs, use pasteurized shell eggs or liquid pasteurized eggs from stores.** (95% success)
   ```
   Cook backyard eggs to at least 160°F (71°C) for dishes like scrambled eggs, omelets, or hard-boiled (boil 12 minutes). For recipes requiring raw eggs, use pasteurized shell eggs or liquid pasteurized eggs from stores.
   ```
2. **If you must consume raw eggs, buy eggs labeled 'pasteurized' from a grocery store; these are heated to 140°F for 3-5 minutes in-shell to kill Salmonella without cooking the egg.** (85% success)
   ```
   If you must consume raw eggs, buy eggs labeled 'pasteurized' from a grocery store; these are heated to 140°F for 3-5 minutes in-shell to kill Salmonella without cooking the egg.
   ```

## Dead Ends

- **** — Washing removes the protective cuticle, increasing contamination risk; bacteria can be pulled through porous shell. Salmonella inside egg is not removed. (90% fail)
- **** — Freshness does not affect Salmonella presence; internal contamination occurs during egg formation regardless of age. (85% fail)