ABSTRACT
Eggs are a unique foodstuff. They are packaged in a fragile, non-sterile, permeable shell through which gases, moisture, and bacteria can pass. The permeability of the shell increases under poor storage conditions and as the egg becomes older. Salmonella organisms are the principal pathogens found in and on eggs and are responsible for the largest number of human disease outbreaks caused by eggs. Laying hens can develop systemic infections to Salmonella and also become carriers. Salmonella can be virtually eliminated by using clean, normal, sound-shelled eggs or pasteurized processed eggs. It is also necessary to practice proper cooking methods and to prevent cross-contamination between cooked and uncooked foods. Most bacteria contamination of shell egg contents occurs by passage through the eggshell. Poor, abnormal, deformed, and soiled eggs are often easily contaminated and spoiled. Except in cases of abuse or incorrect washing, microbiological spoilage of fresh eggs is an almost nonexistent problem.
