Safe from Salmonella


Our eggs are pasteurized using a natural water jet method so they are safe from salmonella and other viable viruses and bacteria. Now you can enjoy eggs any way you like, even raw!

What is salmonella?

Salmonella is a type of bacteria that can cause food poisoning. Salmonella is found on the shell and inside the egg. The most common type of salmonella in eggs is Salmonella enteritidis or Se. Se can live in the reproductive tracts of hens.  Washing eggs can remove salmonella from shells but the bacteria is still found inside the eggs.

How does salmonella infect shell eggs?

Salmonella can contaminate shell eggs before or during the egg-laying process if the chicken is infected with the bacteria. The bacteria can penetrate the eggshell or may be present inside the egg if laid by a hen with SE in the reproductive tract.

How does a laying hen contract salmonella?

Salmonella can primarily get into chicken eggs in 1 of 2 ways. If a hen is infected with Salmonella, the bacteria can get into the egg as it is forming in the oviduct. The other way is if the egg is laid or falls on a contaminated surface such as feces or bedding material, or if the eggshell is contaminated after it is laid. A hen with a salmonella infection can lay eggs without appearing sick.

How can I tell if a egg has salmonella?

Without lab equipment, you can’t – an egg contaminated with salmonella will likely look, taste, and smell just like any other egg.

Are all shell eggs contaminated with salmonella?

Not all shell eggs are contaminated with salmonella. However, it’s important to handle all eggs as if they could be contaminated to minimize the risk of infection.

How are shell eggs tested for salmonella?

Shell eggs may undergo testing for salmonella as part of food safety protocols. Testing methods typically involve taking samples from eggshells, egg contents, or the environment where the eggs are produced. Shell eggs are not regularly tested on a farm.

Can salmonella be killed by washing eggs?

Washing eggs with water alone is not sufficient to kill salmonella bacteria. Cooking eggs to the proper temperature is an effective way to ensure they are safe to eat, but handling can cause cross contamination.

Are organic or free-range eggs less likely to be contaminated with salmonella?

There is no guarantee that organic or free-range eggs are less likely to be contaminated with Salmonella. All eggs, regardless of how they are produced, should be handled and cooked properly to reduce the risk of infection.

How frequently is salmonella found in eggs?

It is estimated that there is salmonella found inside in 1 in 20,000 eggs and 1% of eggs have salmonella on the shell. But because of mixing and cross contamination, the risk is greater than consuming a single egg.

Doesn’t cooking an egg kill salmonella?

Cooking eggs to an internal temperature of 165F can kill salmonella. This means both whites and yolk are firm. However many of the most popular egg styles do not reach this temperature, including sunny side up, poached and soft boiled. Many baking and culinary techniques require using eggs that are under-cooked and therefore present a risk of contaminating a dish. Other examples where raw or undercooked eggs are used are eggnog, Caesar dressing, flan, mouses, cookie dough, salad dressings and cocktails. Again, the risk is direct consumption and cross contamination.

Why is cross contamination such a risk?

Salmonella can grow on surfaces. It does so rapidly under the right conditions, with a colony doubling in size every 20 minutes.

What are the symptoms of salmonellosis?

Symptoms of salmonellosis typically include diarrhea, abdominal cramps, fever, nausea, and vomiting. These symptoms usually develop within 6 to 72 hours after infection and can last between 4 to 7 days. Most people recover after a few days, but highly susceptible people (HSP) can experience severe illness or death.

Are there specific populations at higher risk of severe illness from salmonella infection?

Yes, certain populations may be at higher risk of severe illness from Salmonella infection, including young children, elderly individuals, pregnant women, and people with weakened immune systems. These individuals should take extra precautions when handling and consuming shell eggs.

How can I reduce the risk of salmonella infection from shell eggs?

Cook eggs thoroughly: Cooking eggs until both the yolk and the white are firm can kill Salmonella bacteria. 

Refrigerate eggs promptly: Store eggs in the refrigerator at 40°F (4°C) or below to prevent bacteria from multiplying.

Avoid consuming raw or undercooked eggs: This includes dishes such as raw cookie dough, homemade Caesar salad dressing, and eggnog made with raw eggs. 

Practice good hygiene: Wash hands, utensils, and surfaces with soap and water after handling eggs or raw egg-containing foods to prevent cross-contamination. 

Check for egg freshness: Look for clean, uncracked eggs, and avoid those with visible cracks or damage to the shell. 

OR, use pasteurized eggs instead!

the only retail pasteurized eggs

How it Works

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Use Farm Fresh Eggs

A good egg™ starts with grade A, cage-free eggs from local family-owned USDA farms.

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Pasteurize with Water

Our process is all natural using ONLY water at a specific temperature for a specific amount of time. This eliminates salmonella inside the egg without changing flavor, texture, or performance characteristics.

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Stamp & Deliver

A good egg™ is always stamped with a "P" so you know they are pasteurized.

Be a good egg.

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