Eggs that look clean and are still within their labeled date can carry Salmonella. Assess buying, storage, and cooking together.
Dates and labels. The Turkish Food Codex Egg Communiqué was amended in 2025. Read the current type of date and storage instructions on the package; a date alone is not a safety guarantee. Do not buy cracked or broken eggs or eggs of uncertain origin.
Home storage. Refrigerate eggs promptly after shopping and keep them in their original carton on an interior shelf rather than in the door. Follow the package's storage and use instructions. Clean hands, utensils, and surfaces that touch raw egg with soap and water.
Safe cooking. Cook eggs until both white and yolk are firm. For recipes requiring raw or undercooked eggs, use pasteurized eggs or an appropriate pasteurized egg product. Pregnant people, young children, older adults, and people with weakened immune systems should be especially careful about raw eggs.
Does a freshness test establish safety? A float test, yolk height, or a spreading white cannot tell you whether Salmonella is present. Discard eggs with an off odor or unusual color; a normal smell is not a safety guarantee either. Do not use eggs if you do not know when they cracked.
This content is for informational purposes only and is not a substitute for medical advice. Consult your doctor before making any decisions about your health.