If you eat raw eggs will always get salmonella?

Eating raw eggs doesn’t always mean you’ll get salmonella. There are a number of factors that can affect whether exposure to the salmonella bacteria will make you sick, including:

-The number of bacteria you were exposed to. Generally, consuming a higher amount of viable salmonella bacteria increases the risk of getting sick.

-The strain of salmonella. Some strains are more likely to cause illness than others.

-Your age. Children are more likely than adults to get sick. Young children, in particular, are at higher risk of more serious illness.

-Your overall health. A weakened immune system may lead to a higher risk of getting sick.

-Your underlying conditions. Certain underlying conditions, such as diabetes, heart disease, and cancer, can also increase the risk of getting sick.

-What you do after consuming raw eggs. Cooking raw eggs until the yolk is firm is an effective way to kill salmonella.

Salmonella is a type of bacteria that can cause food poisoning. The bacteria can be found in a variety of foods, including poultry, meats, eggs, and milk. The bacteria can cause a range of symptoms, including abdominal cramps, nausea, vomiting, diarrhea, and fever.

The symptoms of salmonella usually begin 12 to 72 hours after consuming contaminated food. The illness typically lasts for 2 to 7 days. In severe cases, salmonella can lead to hospitalization and even death.

Salmonella is a serious illness, but it can be prevented by taking precautions. Always cook raw eggs until the yolk is firm and refrigerate foods promptly after cooking. Avoid consuming raw or unpasteurized milk and wash your hands thoroughly after handling raw meat or poultry.