Yes, you can get Salmonella from a raw egg. It is a real risk, though the odds are lower than many people think. Salmonella bacteria can be present on the outside of the shell or, less commonly, inside the egg itself. While a healthy adult might fight off the infection, it can be serious or even life-threatening for young children, older adults, and people with weakened immune systems. The good news is that the risk is manageable, and there are clear steps you can take to protect yourself.
How Does Salmonella Get Inside an Egg?
It starts with the hen. A hen can carry Salmonella bacteria in her ovaries or oviduct without showing any signs of illness. When she lays an egg, the bacteria can be incorporated into the egg before the shell even forms. This is called transovarian transmission. It is not common, but it happens.
The shell can also become contaminated after the egg is laid. Eggs come out through the same passage as feces. If the hen’s environment is not clean, the shell can pick up bacteria from droppings or contaminated bedding. When you crack the egg, bacteria on the shell can easily transfer to the inside.
Proper washing and grading help reduce this risk on commercial farms. In the United States, eggs sold in grocery stores are washed and sanitized. This removes most bacteria from the shell surface. However, washing does not remove bacteria that are already inside the egg.
How Common Is Salmonella in Raw Eggs?
The exact number is hard to pin down. Estimates vary widely depending on the source and the year. What researchers agree on is that the risk is low per egg but real. Some studies estimate that roughly 1 in 20,000 eggs might contain Salmonella. Other estimates put the number higher or lower depending on the region and farming practices.
What matters more is the cumulative risk. If you eat a raw egg every day for a year, you are exposing yourself to that small risk hundreds of times. If you make a recipe with a dozen raw eggs, your risk rises with each egg you add.
Refrigeration makes a difference. Keeping eggs at or below 40°F slows bacterial growth. If an egg contains even a few Salmonella bacteria, refrigeration keeps them from multiplying to dangerous levels. Leaving eggs at room temperature for hours gives bacteria a chance to grow.
What Are the Symptoms of Salmonella Infection?
Symptoms usually start 6 hours to 6 days after eating contaminated food. The classic signs are diarrhea, fever, and stomach cramps. Most people also feel nauseous and may vomit. The illness typically lasts 4 to 7 days, and most people recover without treatment.
The danger is dehydration. Severe diarrhea can drain fluids and electrolytes from your body quickly. This is especially risky for infants, older adults, and people with chronic conditions. If you cannot keep fluids down or see signs of dehydration, you need medical attention.
In some cases, Salmonella spreads beyond the intestines. It can enter the bloodstream and cause a serious infection called bacteremia. This requires hospital care and intravenous antibiotics. It is rare, but it happens more often in people with weakened immune systems.
Who Is at Highest Risk?
Healthy adults are the least likely to have severe complications. Their stomach acid and immune system can usually handle a small number of bacteria. But risk is not zero for anyone.
Higher-risk groups include:
- Children under 5 years old
- Adults over 65
- Pregnant women
- People with weakened immune systems from conditions like HIV, diabetes, or cancer treatment
- People taking medications that reduce stomach acid
For these groups, the consequences of Salmonella can be much worse. The infection can be more severe, last longer, and require hospitalization. For pregnant women, there is also a risk to the unborn baby, though this is uncommon.
Is It Safe to Eat Raw Eggs in Any Form?
Some raw egg preparations are safer than others. A raw egg straight from the shell carries the same risk as a raw egg in a smoothie. The bacteria, if present, are in the egg itself.
Pasteurized eggs are the exception. These eggs are heated to a temperature that kills Salmonella without cooking the egg. They are widely available in grocery stores and are labeled as pasteurized. They are the safest choice for any recipe that calls for raw eggs, such as homemade mayonnaise, Caesar salad dressing, or raw cookie dough.
Soft-cooked eggs are a middle ground. If the white is fully set and the yolk is runny, the heat has killed most bacteria on the white but the yolk may still be undercooked. The risk is lower than a fully raw egg but not zero. Fully cooked eggs — where both white and yolk are firm — are completely safe.
What About Raw Egg in Commercial Products?
Commercial products are a different story. Mayonnaise sold in jars is made with pasteurized eggs. The same goes for commercial salad dressings, ice cream, and eggnog. These products are processed to kill bacteria and are safe to eat.
Restaurants are also regulated. In many areas, restaurants are required to use pasteurized eggs in dishes that will not be fully cooked. This includes hollandaise sauce, tiramisu, and some cocktails. If you are unsure whether a restaurant uses pasteurized eggs, ask.
Raw cookie dough is the tricky one. The risk comes from two sources: the raw egg and the raw flour. Flour can carry its own bacteria, including Salmonella and E. coli. Eating raw dough is not safe, even if you use pasteurized eggs, because the flour is still raw.
How Can You Reduce the Risk at Home?
Start by buying the right eggs. Choose pasteurized eggs for any recipe that calls for raw or lightly cooked eggs. Check the carton label — it will clearly say pasteurized.
Store eggs in the refrigerator, not on the counter. Keep them in their original carton and use them within three to five weeks of purchase. Do not wash eggs at home. Commercial eggs are already washed, and washing them again can push bacteria through the shell pores.
Practice good kitchen hygiene. Wash your hands before and after handling eggs. Clean any surfaces that touched raw egg with hot soapy water. Do not let raw egg sit on the counter while you prepare other ingredients.
Crack eggs carefully. If the shell is cracked or dirty, throw it out. A cracked shell is an open door for bacteria. When you crack an egg, try not to let the shell touch the raw egg inside.
What Should You Do If You Get Sick?
If you develop diarrhea, fever, and cramps after eating raw eggs, stay hydrated. Water is good, but oral rehydration solutions are better because they replace lost electrolytes. Sports drinks can work in a pinch, but they are not formulated for this purpose.
Do not take anti-diarrheal medications without asking a doctor. Some of these drugs can make a Salmonella infection worse by keeping the bacteria in your system longer. Let your body flush it out.
Seek medical care if you have a high fever above 102°F, blood in your stool, or signs of dehydration. Signs of dehydration include dry mouth, decreased urination, and dizziness when standing. The same goes for anyone in a high-risk group who develops symptoms. They should see a doctor early, even if symptoms seem mild.
Frequently Asked Questions
Can you get salmonella from a raw egg?
Yes. Salmonella bacteria can be present inside raw eggs or on the shell, and eating raw eggs carries a real risk of infection.
How long after eating a raw egg would you get sick?
Symptoms typically start 6 hours to 6 days after eating contaminated food. Most people feel sick within 12 to 72 hours.
Are pasteurized eggs safe to eat raw?
Yes. Pasteurized eggs are heated to kill Salmonella and are safe to eat raw in recipes like mayonnaise or salad dressing.
Is it safe to eat raw eggs if you are pregnant?
No. Pregnant women are at higher risk for severe Salmonella infection, and it is safest to avoid raw eggs or use pasteurized eggs instead.
