To eliminate the hazard of S. enteritidis in eggs, what should be done?

Cooking eggs thoroughly is the most effective method for eliminating the hazard of Salmonella enteritidis. This bacterium can be present in both the egg’s exterior and interior, and it is killed at temperatures above 160°F (71°C). By cooking eggs until both the whites and yolks are firm, you ensure that any potential pathogens are destroyed, significantly reducing the risk of foodborne illness.

While washing eggs may help reduce surface bacteria, it is not a reliable method for eliminating the risk from S. enteritidis, as this pathogen can be found within the egg itself. Proper handwashing before handling eggs is a good practice for preventing cross-contamination, but it does not address the hazard in the eggs directly. Choosing not to serve eggs can avoid risk, but it eliminates the opportunity to safely consume them through cooking, which is encouraged in food safety practices. Therefore, thorough cooking is essential for safely handling eggs and preventing the spread of this bacterium.