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We have all eaten deliciously raw cookie dough batter for the majority of our lives and we've turned out okay, right?

Probably. But eating raw batter from the bowl puts ourselves, and even our children and loved ones, at risk for Egg-associated salmonellosis. You know you have been infected by Salmonella enteritidis bacterium if you have fever, abdominal cramps, and diarrhea beginning within a day to three days after consuming contaminated eggs. Most people recover within a week without antibiotics, but severe diarrhea may require hospitalization, and may even cause death in some at-risk populations.

The Center for Disease Control (CDC) estimates that in the northeastern United States, where most infected hens have been found, about one in 10,000 eggs carries salmonella bacteria. This means that in this area of the US, up to one in 50 average egg consumers could be exposed to a contaminated egg each year. Although illness associated with contaminated eggs occurs most frequently in the northeastern United States, sickness caused by S. enteritidis is now increasing in other parts of the country.

Salmonella was once thought only to infect eggs with cracked or dirty shells, but now experts have determined that any egg has the risk of salmonella infection. Unlike eggborne salmonellosis from past decades, the current epidemic occurs in eggs that look perfectly normal: intact and disinfected grade A eggs. Salmonella infects the ovaries of hens that appear healthy, contaminating the eggs before the shells are formed. So we now know that just because the egg looks clean and the shell is intact, it still isn't safe to lick the bowl.

Egg lovers everywhere should be aware of Egg-associated salmonellosis and learn how to minimize the chances of becoming infected. The CDC suggests the following recommendations to avoid the risks associated with salmonella and raw eggs:

-Throw out any eggs that are either cracked or dirty.

-Keep eggs refrigerated until they are needed, and promptly refrigerate unused or leftover eggs. This prevents any Salmonella present in the eggs from growing to higher numbers. The larger the number of Salmonella bacteria in the egg, the higher likelihood of causing illness.

-Handle eggs like you would raw meat or chicken: wash your hands and cooking utensils before and after handling raw eggs, and make sure the eggs are cooked thoroughly. Unfortunately, your favorite recipe that includes runny yolks over enchiladas, or any other food, still poses a greater

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