Eggs are like any other potentially hazardous food and need to be stored, handled and prepared safely to reduce food safety risks. One significant risk with eggs is the tendency to carry Salmonella bacteria.
It is important to be aware of the risks associated with Salmonella and eggs, and how to avoid these risks. The target audience for these pages is the Victorian food service industry – including egg wholesalers, retailers, distributors and producers – and consumers.
Egg safety – food businesses
Eggs require the same precautions you would take when preparing chicken, meat, seafood and dairy products.
Reviewed 06 September 2023