A widespread Salmonella outbreak in the Netherlands, linked to eggs, has come to an end after 171 people were confirmed sick since June 2023. This outbreak, one of the largest ever recorded in the country, saw the highest number of cases in September 2023. While the infection rate declined towards the end of 2023, there were additional cases between May and July 2024. The outbreak was finally declared over in mid-September 2024.
The National Institute for Public Health and the Environment (RIVM) estimates that the true number of cases could be 20 times higher than reported, as many infections are not diagnosed or reported. Among the laboratory-confirmed cases, ages ranged from 1 to 98 years old, and nearly an equal number of males (85) and females (86) were affected.
Investigations revealed that both barn and organic eggs were sources of the contamination. The outbreak was traced to Salmonella-infected eggshells that were improperly processed and used in poultry feed. The eggshells, which should have undergone a heating process to eliminate the bacteria, were not treated correctly, leading to the spread of infection among laying hens. In response, authorities and industry stakeholders improved hygiene practices and implemented stricter measures to prevent future contamination. These actions included enhancing the heating process and reinforcing controls on cross-contamination.
Buying eggs requires careful attention to their condition. Eggs should always be purchased from refrigerated sections in stores. When buying eggs, it is important to check the carton for any cracked or unclean shells, as these can be entry points for bacteria like Salmonella. Proper handling begins at the point of purchase.
Once at home, storing eggs safely is key to maintaining both their quality and safety. Eggs should be stored in the refrigerator at a temperature of 40°F or lower. It is recommended to keep eggs in their original carton, as the carton provides protection and reduces the risk of contamination from other foods. For best quality, use eggs within three weeks, while hard-cooked eggs should be consumed within one week. Leftover egg dishes can be stored for three to four days in the refrigerator, but large quantities should be divided into shallow containers for quicker cooling.
Proper preparation of eggs is crucial in reducing the risk of Salmonella infection. All utensils, hands, and surfaces that come into contact with raw eggs must be washed thoroughly with hot, soapy water. Eggs should be cooked until both the yolk and white are firm, as runny eggs may still contain harmful bacteria. For scrambled eggs, make sure they are fully cooked and not runny. Casseroles and other egg dishes should be cooked to an internal temperature of 160°F to ensure that harmful bacteria are killed. Using a food thermometer can help guarantee that food reaches this safe temperature.
For recipes that call for raw or undercooked eggs, such as Caesar salad dressing or homemade ice cream, it is important to use pasteurized eggs or egg products. These products have been treated to destroy harmful bacteria, making them safe to eat even in their raw form.
When serving egg-based dishes, it is important to follow safe food handling practices to avoid contamination. Cooked eggs and egg dishes should be served immediately after preparation. If you need to serve them later, make sure to refrigerate them as soon as possible and reheat them thoroughly to 165°F before serving.
Egg dishes should never be left out at room temperature for more than two hours. When temperatures exceed 90°F, such as at outdoor picnics or gatherings, cooked eggs should not be left out for more than one hour. Bacteria grow quickly between 40°F and 140°F, so it is essential to minimize the time egg dishes are exposed to warm temperatures.
If you are transporting eggs for a picnic or outdoor event, keep them in an insulated cooler with enough ice or frozen gel packs to maintain a safe temperature. Place the cooler in a shaded area whenever possible and keep the lid closed as much as you can to preserve the cold temperature. For packed lunches or school meals, include a frozen gel pack or a frozen juice box to keep the eggs cold until ready to eat.
Salmonella is one of the most common causes of foodborne illness, and its symptoms typically appear 12 to 72 hours after consuming contaminated food. The symptoms include diarrhea, fever, abdominal cramps, and vomiting, and they can last for 4 to 7 days. While most people recover without treatment, some cases may require hospitalization due to severe dehydration or infection spreading beyond the intestines.
Vulnerable groups such as children, the elderly, pregnant women, and individuals with weakened immune systems (e.g., those with HIV/AIDS, cancer, or diabetes) are at greater risk of developing severe illness. For these individuals, Salmonella infection can lead to complications, including severe dehydration, bloodstream infections, and even death if not treated promptly with antibiotics.
Understanding the risks and following proper egg safety practices is essential for protecting yourself and your family from foodborne illnesses like Salmonella. Taking precautions when handling, storing, and cooking eggs will greatly reduce the chances of contamination and illness.