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

- **ID:** `food-safety/raw-eggs-backyard-chickens`
- **Domain:** food-safety
- **Category:** health_risk
- **Error Code:** `RAW_EGGS_BACKYARD_CHICKENS`
- **Verification:** ai_generated
- **Fix Rate:** 78%

## Root Cause

Salmonella can be present on the eggshell surface or inside the egg from the hen's reproductive tract; refrigeration slows growth but does not kill bacteria.

## Version Compatibility

| Version | Status | Introduced | Deprecated |
|---------|--------|------------|------------|
| CDC 2023 | active | — | — |
| FDA Egg Safety 2022 | active | — | — |

## Workarounds

1. **Cook backyard eggs thoroughly to 165°F (74°C) before eating, especially for vulnerable groups.** (95% success)
   ```
   Cook backyard eggs thoroughly to 165°F (74°C) before eating, especially for vulnerable groups.
   ```
2. **If consuming raw, use pasteurized eggs from a store; for backyard eggs, consider pasteurizing at 140°F (60°C) for 3 minutes.** (85% success)
   ```
   If consuming raw, use pasteurized eggs from a store; for backyard eggs, consider pasteurizing at 140°F (60°C) for 3 minutes.
   ```
3. **Collect eggs frequently, refrigerate promptly, and avoid washing until just before use.** (80% success)
   ```
   Collect eggs frequently, refrigerate promptly, and avoid washing until just before use.
   ```

## Dead Ends

- **** — Washing eggs with soap or detergent can remove the protective cuticle and increase bacterial penetration. (70% fail)
- **** — Using a vinegar wash does not kill Salmonella on eggs; it may only remove surface dirt. (80% fail)
- **** — Refrigerating eggs for 24 hours before eating raw does not kill Salmonella; it only slows growth. (90% fail)