Are poached eggs potentially hazardous foods?

Poached eggs are cooked in water that is kept at a temperature below the boiling point of water. Bacteria can still grow at the temperatures used for poaching eggs, and they can contaminate the eggs. Salmonella is the most common bacteria that causes food poisoning from poached eggs. Salmonella bacteria can cause symptoms such as fever, vomiting, and diarrhea.

To prevent food poisoning from poached eggs, it is important to cook them to the proper temperature. The internal temperature of poached eggs should reach at least 145 degrees Fahrenheit. You can use a food thermometer to check the internal temperature of the eggs.

In addition, it is important to practice good hygiene when handling eggs. Wash your hands before and after handling eggs, and avoid cross-contamination by keeping raw eggs separate from other foods.