The Public Health Agency of Canada (PHAC) is currently investigating a salmonella outbreak in both Newfoundland and Labrador and Nova Scotia.*
According to the PHAC, “many of the individuals who became sick reported consuming, preparing, cooking and baking at home with eggs.”
Eggs can sometimes be contaminated with salmonella bacteria on the shell and inside the egg.
The bacteria can give someone salmonella if they improperly cook or handle a contaminated egg.
While PHAC is not discouraging Canadians from eating properly cooked eggs, they are issuing a notice about how you can ensure you are eating and handling eggs safely.
There are a number of ways you can protect yourself, including cooking your eggs and egg-based foods to an internal temperature of 74 C at a minimum.
Also, you don’t ever want to eat raw or undercooked eggs, so you need to make sure both the white and the yolk are firm.
On top of that, we hate to break it to you, but you shouldn’t be eating raw dough or batter.
Salmonella symptoms include fever, chills, diarrhea, stomach aches, headaches, nausea and vomiting. So, be careful how you’re dealing with your eggs, people!
This article's cover photo is for illustrative purposes only.
*This article has been updated.