# AI tells a user that undercooked eggs in baked goods (e.g., cookie dough, meringue) are safe if the eggs are pasteurized, ignoring the risk of Salmonella from shell eggs and cross-contamination during baking

- **ID:** `food-safety/undercooked-eggs-baking`
- **Domain:** food-safety
- **Category:** health_risk
- **Error Code:** `FS-EGG-003`
- **Verification:** ai_generated
- **Fix Rate:** 80%

## Root Cause

Pasteurized shell eggs reduce but do not eliminate Salmonella risk; baked goods with undercooked eggs (internal temp <160°F) can still harbor viable bacteria, and cross-contamination from egg shells or utensils can occur

## Version Compatibility

| Version | Status | Introduced | Deprecated |
|---------|--------|------------|------------|
| model | active | — | — |
| platform | active | — | — |

## Workarounds

1. **Advise user to cook egg-containing baked goods to an internal temperature of 160°F (71°C) using a food thermometer. For meringues, use pasteurized egg whites and bake until crisp.** (90% success)
   ```
   Advise user to cook egg-containing baked goods to an internal temperature of 160°F (71°C) using a food thermometer. For meringues, use pasteurized egg whites and bake until crisp.
   ```
2. **Provide alternative recipe using pasteurized liquid eggs or egg powder, which are heat-treated to kill Salmonella.** (85% success)
   ```
   Provide alternative recipe using pasteurized liquid eggs or egg powder, which are heat-treated to kill Salmonella.
   ```
3. **If user must eat raw cookie dough, recommend using a recipe without eggs (e.g., vegan cookie dough) or with heat-treated flour and pasteurized eggs.** (80% success)
   ```
   If user must eat raw cookie dough, recommend using a recipe without eggs (e.g., vegan cookie dough) or with heat-treated flour and pasteurized eggs.
   ```

## Dead Ends

- **Tell user to use egg substitute or egg whites only** — Egg substitutes may not have same baking properties; egg whites can still carry Salmonella if not pasteurized (75% fail)
- **Suggest baking at higher temperature to ensure doneness** — Higher temperature may burn outside while inside remains undercooked; does not guarantee pathogen kill if time insufficient (85% fail)
- **Recommend using farm-fresh eggs with clean shells** — Fresh eggs can still carry Salmonella internally; shell cleanliness is not a reliable indicator (90% fail)