Eggs are nutritious foods and formed an important part of our diet.  However, eggs that are improperly handled can be a source of foodborne diseases, such as salmonellosis.  During the 3 years from 2010 to 2012, a total of 291 food poisoning cases related to food premises were suspected to be caused by salmonella infection.  Among these 291 cases, 83 cases (about 30%) were related to the consumption of eggs or egg products.  Undercooking of eggs or egg products and using raw eggs in preparation of the incriminated food items were two common contributory factors to these food poisoning cases.  Some food items, such as mango pudding, Tiramisu, and mayonnaise may contain raw eggs as an ingredient and be contaminated with salmonella bacteria.

Both the outside and the inside of eggs can be contaminated with pathogens.  Egg shells can be contaminated with faecal matter and the pathogens may enter through pores or cracks on shell of eggs.  Moreover, pathogens can be introduced to the egg from infected reproductive tissues of poultry prior to shell formation. Eggs contaminated with pathogens may look normal.  Members of the public and trade are advised to take note of the following food safety tips:

Advice to the trade

Advice to the consumers