When you cook, always wash your hands before handling the eggs. Wash them afterward, as well. Cook the eggs until both the egg yolk and white are firm. Consuming any amount of raw egg increases your risk of salmonella poisoning. If you are making a recipe that requires the use of undercooked or raw eggs, be sure to use eggs that have been pasteurized to treat salmonella and other bacteria. This will also help to reduce your risk of developing food poisoning.

When transporting eggs, it’s important to keep them at the right temperature. If you’re packing them in a lunchbox or picnic basket, make sure they’re in a cooler or placed next to an ice pack to keep them cold. Also, avoid exposing them to direct sunlight.

Lastly, be aware of the signs of food poisoning, which include vomiting, diarrhea, and stomach cramps. Other flu-like symptoms, such as muscle aches, headaches, and fever, may also occur. If you experience these symptoms, see a doctor who can provide the necessary treatment for your illness. Be sure to rest and stay hydrated. It’s also a good idea to report your food-borne illness to the FDA, as it may be a one-time occurrence or part of a larger issue that could affect many people.