With regard to eggs, the main concern is risk of Salmonella food poisoning. Once thought to be an issue only with cracked eggs, these chicken intestinal bacteria have been found in eggs with uncompromised shells as well. Although washing the egg may be of use, the best protection is to cook your eggs at high-enough temperatures for a long enough period. Eggs that are soft cooked, raw, or sunny side up have a greater risk of causing salmonellosis and, if cooked in a dish, such as a casserole, should be heated to at least 160ÃÂ°F. Poached, scrambled, and hard-boiled eggs carry a much lower risk. Similar to precautions when working with chicken, dishes, cutlery, and utensils need cleaning in warm, soapy water. Surfaces in contact with raw egg matter should be washed and then sanitized with a chlorine bleach solution (this can be made by mixing 1 teaspoon of chlorine bleach in 1 quart of water). Hand washing is essential after egg handling.
Eggs contain purines. For this reason, individuals with kidney problems or gout should avoid or limit their intake of eggs. Eggs also contain low levels of oxalate. Individuals with a history of oxalate-containing kidney stones should avoid overconsuming eggs.
Eggs are also a modest source of arginine, an amino acid necessary for the replication of some viruses, including the herpes simplex virus (HSV). People who have regular outbreaks of herpes should limit or avoid the consumption of eggs. Another safety concern regarding eggs is that they are a common food allergen, particularly among children.