This is one reason why food safety precautions matter even when the majority of infections are not life-threatening.
Why Older Adults Need to Be Particularly Careful
Age is an important factor when assessing the risks associated with foodborne illness.
The CDC identifies adults aged 65 and older as a group at increased risk of severe food poisoning.
As people age, changes in immune function and other health factors can make it harder for the body to fight certain infections.
Older adults may also be more vulnerable to dehydration and complications associated with prolonged diarrhea or vomiting.
This does not mean that older people must stop eating eggs.
Rather, it means they should be especially careful about raw and undercooked eggs, refrigeration, and kitchen hygiene.
For someone over 65, a thoroughly cooked egg is generally a more sensible everyday choice than a raw egg drink or a soft-cooked dish made with ordinary unpasteurized eggs.
People with chronic illnesses or weakened immune systems should also discuss food safety concerns with their healthcare professionals.
When Should Someone Seek Medical Attention?
Most people with mild Salmonella infections recover, but certain symptoms require medical attention.
The CDC recommends seeking medical advice for bloody diarrhea, diarrhea lasting more than three days, fever above 102°F (approximately 39°C), frequent vomiting that prevents someone from keeping liquids down, or signs of dehydration.
Signs of dehydration can include reduced urination, dry mouth, and dizziness when standing.
Older adults and people with underlying health conditions should be particularly cautious.
Anyone experiencing severe symptoms should not simply assume that the illness will disappear on its own.
Medical professionals can assess the symptoms and determine whether testing, treatment, or additional care is necessary.
It is also important not to take antibiotics without medical advice. Antibiotics are not routinely needed for every Salmonella infection, and treatment decisions depend on the severity of the illness and the patient's risk factors.
The key message is simple: recognizing symptoms early and seeking appropriate care can help prevent complications.
CDC+3
Are Eggs Bad for Cholesterol and Heart Health?
Food safety is not the only reason eggs attract attention.
For many years, eggs were criticized because their yolks contain dietary cholesterol. People with concerns about heart disease were often advised to limit egg consumption.
But nutritional science has become more nuanced.
A large egg contains approximately 186–200 milligrams of dietary cholesterol, most of which is found in the yolk.
Dietary cholesterol is not exactly the same as cholesterol circulating in the blood. The body also produces cholesterol naturally, and the effect of dietary cholesterol can vary between individuals.
The American Heart Association emphasizes the importance of overall dietary patterns rather than focusing on a single nutrient or food.
A diet rich in vegetables, fruits, whole grains, nuts, fish, and unsaturated fats can support cardiovascular health.
Eggs can fit into such a diet, but the rest of the meal matters.
For example, eating boiled eggs with vegetables and whole-grain bread is different from regularly eating eggs with large portions of bacon, processed sausage, butter, and other foods high in saturated fat.
The second meal may contain considerably more saturated fat and sodium.
How Many Eggs Can You Eat Each Day?
There is no single number that is appropriate for every person.
The American Heart Association's scientific advisory indicates that healthy individuals may include up to one whole egg per day within a heart-healthy dietary pattern. It also discusses greater flexibility for some older adults with healthy cholesterol levels.
However, people with high LDL cholesterol, diabetes, or certain cardiovascular risk factors may need more individualized dietary advice.
If you have been diagnosed with high cholesterol or heart disease, it is sensible to discuss your egg consumption with your healthcare professional.
The important point is not to assume that eating eggs automatically causes heart disease.
Equally, it is not sensible to assume that unlimited egg consumption is beneficial simply because eggs contain protein and vitamins.
Moderation and the overall quality of the diet remain important.
American Heart Association+3
The Safest Ways to Buy, Store, and Prepare Eggs
Understanding the risks is useful, but knowing what to do in the kitchen is even more valuable.
Fortunately, most egg-related food safety problems can be reduced through simple habits.
Choose Eggs Carefully When Shopping
Start by examining the carton.
Choose eggs that are stored under the conditions recommended by local food safety authorities. In countries where commercial eggs are required to be refrigerated, avoid cartons displayed outside refrigerated storage.
Check that the shells are clean and uncracked.
Avoid purchasing eggs with damaged packaging or signs of leakage.
It is also useful to check the date information on the carton and choose products that can be used within the recommended storage period.
When transporting eggs home, avoid leaving them inside a hot vehicle for extended periods.
Store Eggs in Their Original Carton
Once home, keep eggs in their original packaging.
The carton helps protect the shells from damage and prevents eggs from absorbing strong odors from other foods.
For refrigerated eggs, the interior shelves are generally a better choice than the refrigerator door because the temperature tends to remain more stable.
The FDA recommends keeping eggs at 40°F (4°C) or below.
According to FoodSafety.gov, raw eggs in their shells can generally be refrigerated for three to five weeks, while hard-cooked eggs should be used within one week.
These storage periods assume appropriate refrigeration and proper handling.
Cook Eggs Thoroughly
There are several ways to prepare eggs safely.
Hard-boiled eggs are a convenient option because the cooking process allows the white and yolk to become firm.
Scrambled eggs should be cooked until they are no longer runny.
Fried eggs can also be prepared safely when the whites and yolks are thoroughly cooked.
For dishes containing eggs, such as casseroles, use a food thermometer when appropriate to confirm that the center reaches a safe temperature.
The FDA recommends 160°F (71°C) for casseroles and other dishes containing eggs.
Keep Your Kitchen Clean
After cracking eggs, wash your hands with soap and water.
Clean the bowl, utensils, countertops, and any surfaces that have contacted raw egg.
Do not place cooked eggs on the same unwashed plate used for raw eggs.
Keep raw ingredients separate from ready-to-eat foods.
These precautions help prevent cross-contamination, which can occur even after the main ingredient has been cooked properly.