What should be done with potentially hazardous eggs infected with S. enteritidis?

Cooking potentially hazardous eggs thoroughly is vital in preventing foodborne illness, specifically infections caused by Salmonella enteritidis. This bacterium can contaminate the inside and outside of eggs, and it's crucial to ensure that any eggs served or used in cooking are cooked to a safe internal temperature. Cooking eggs until both the whites and yolks are firm effectively kills the bacteria, reducing the risk of illness.

When considering alternative options such as storing at room temperature or preparing without cooking, they pose significant health risks. Room temperature storage can promote the growth of Salmonella if the eggs are contaminated. Additionally, consuming raw or undercooked eggs directly increases the chance of infection. Freezing eggs might mitigate spoilage but does not reliably eliminate the bacteria, especially if they are not cooked afterward. Therefore, the only reliable method to ensure safety when dealing with potentially hazardous eggs infected with S. enteritidis is to cook them thoroughly.