# AI tells a user that eggs from a local farm are safe to eat raw or undercooked if the shells are clean and the eggs are refrigerated

- **ID:** `food-safety/undercooked-eggs-salmonella-pasteurization`
- **Domain:** food-safety
- **Category:** health_risk
- **Error Code:** `EGG-101`
- **Verification:** ai_generated
- **Fix Rate:** 85%

## Root Cause

Salmonella enteritidis can contaminate eggs internally (through the hen's ovaries) even if shells are clean; refrigeration slows but does not kill Salmonella; only pasteurization (heat treatment at 140°F for 3.5 minutes) or cooking to 160°F ensures safety.

## Version Compatibility

| Version | Status | Introduced | Deprecated |
|---------|--------|------------|------------|
| FDA Egg Safety Final Rule 2022 | active | — | — |
| CDC Salmonella Outbreak Database 2023 | active | — | — |
| USDA Grading Standards for Shell Eggs 2023 | active | — | — |

## Workarounds

1. **Pasteurize eggs at home: place eggs in a sous-vide bath at 140°F for 3.5 minutes, then cool in ice water. This kills Salmonella without cooking the egg. Example: `Sous-vide eggs at 140°F for 3.5 min → ice bath → store refrigerated`** (90% success)
   ```
   Pasteurize eggs at home: place eggs in a sous-vide bath at 140°F for 3.5 minutes, then cool in ice water. This kills Salmonella without cooking the egg. Example: `Sous-vide eggs at 140°F for 3.5 min → ice bath → store refrigerated`
   ```
2. **Cook eggs until both white and yolk are firm (160°F internal). For dishes like Caesar dressing, use pasteurized egg products. Example: `Cook scrambled eggs to 160°F; use pasteurized liquid eggs for raw recipes`** (95% success)
   ```
   Cook eggs until both white and yolk are firm (160°F internal). For dishes like Caesar dressing, use pasteurized egg products. Example: `Cook scrambled eggs to 160°F; use pasteurized liquid eggs for raw recipes`
   ```

## Dead Ends

- **Wash the eggs with soap and water before cracking** — Washing removes the protective cuticle and can push bacteria through the shell pores; internal contamination is unaffected (90% fail)
- **Use eggs from vaccinated hens or organic farms** — Vaccination reduces but does not eliminate Salmonella; organic farms have higher rates of environmental contamination (75% fail)