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(HealthDay News) -- Salmonella is among the most common causes of foodborne illness in the United States, the U.S. Centers for Disease Control and Prevention says. And raw or undercooked eggs are among the most common sources of salmonella.
The CDC offers this advice for the safe handling of eggs:
Refrigerate eggs and other perishable foods at a temperature of 40 degrees Fahrenheit or lower.
Only purchase eggs from sellers who refrigerate them.
Toss out any eggs that are cracked or dirty.
Don't allow eggs to sit at room temperature for longer than two hours.
Skip restaurant dishes made with eggs that are raw or barely cooked.
Ask the restaurant if their eggs are pasteurized. Pasteurization kills salmonella and other foodborne germs.
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