Pasteurization of Shell Eggs

U.S. Dept. of Agriculture risk assessment studies report that one in 20,000 fresh eggs may contain low numbers of Salmonella enteritidis, which can cause foodborne illness unless the eggs and foods that contain them are cooked sufficiently to kill the bacteria. The Food and Drug Administration requires that eggs which have not been treated to destroy Salmonella be refrigerated at 45°F or below in retail stores and bear a safe handling statement on the label telling the consumer to thoroughly coo…