Eggs

Even though eggs are highly nutritious and versatile, eating them uncooked or undercooked can result in food poisoning. This is due to the possibility that salmonella bacteria, which may infect both the eggshell and the egg's inside, may be present in eggs.

In the US, contaminated eggs were a major cause of Salmonella poisoning in the 1970s and 1980s. The good news is that since 1990, improvements in egg production and processing have reduced Salmonella outbreaks. Despite this, the US Food and Drug Administration estimates that every year, eggs contaminated with Salmonella result in roughly 79,000 cases of food poisoning and 30 deaths. Avoid consuming eggs that have cracked or dirty shells to lower your risk. When a recipe calls for raw or lightly cooked eggs, wherever possible, pick pasteurized eggs.