Eggs
 #2: Eggs… 352 outbreaks, over 11,000 illnesses reported. Salmonella Enteritidis is a bacteria found on many eggs. It’s not unusual. These bacteria come from the inside of the hen herself. Chickens have no bathrooms; they answer the call of nature anywhere, and sometimes their own wastes mix with their food. You get the picture. Vomiting, diarrhea (including bloody diarrhea), and fever are some of the milder complications of Salmonella poisoning. This is not exactly what you want with your Saturday morning breakfast.
If you’re cooking breakfast for a large group, don’t leave the raw eggs sitting out at room temperature. (We talk more about cooking procedures here.) And if you are cooking for a high-risk individual, never serve raw or partially cooked eggs. To find out more about how food borne illness starts and spreads, click here.
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All eggs are washed at the farm before shipping – which cuts down on the number of outbreaks – but the bacteria sometimes still slips through. As with chicken breast meat, proper cooking will make eggs safe. Consuming undercooked eggs, such as sunny side up eggs or Eggs Benedict (which is usually an undercooked egg on a muffin and in Hollandaise sauce), is a higher risk. Cook eggs to at least 145 ˚ F (62.7 ˚ C) to kill the germs. 
