Salmonella Enteritidis (SE) is an egg-borne infection where bacteria can be found on the outside or inside of a shell egg. It emerged in the U.S. during the late 1980s and is now strictly controlled and prevented by a number of procedures.
Eggland's Best requires that all flocks should be purchased from hatcheries complying with the requirements of the National Poultry Improvement Program administered by the USDA. This certifies freedom from vertically transmitted SE infection.
All flocks producing Eggland's Best product are vaccinated during the rearing period. A comprehensive testing program is followed to ensure that flocks are free of infection. An important component of the SE prevention program involves washing the eggs in a warm sanitizing solution, which effectively destroys any viral and bacterial contamination on the shell, and keeping eggs refrigerated from the time of packing through to point of sale.
Consumers are advised to refrigerate eggs and to follow good kitchen practices in preparing eggs and recipes containing eggs. Yolks or whites that are "runny" are not adequately cooked.
We advise to avoid eating raw or undercooked egg yolks and whites or products containing raw or undercooked eggs. Follow the Safe Handling Instructions on the carton. "To prevent illness from bacteria: Keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly."