Hungary warns of salmonella risk in seemingly fresh eggs

Laboratory tests in Hungary show that eggs which look clean and emit no odor can still harbour salmonella. Temperature fluctuations – such as eggs being left in a warm car and then cooled – cause condensation on the shell, creating moisture that lets bacteria pass through the shell’s microscopic pores. The European Food Safety Authority and the European Centre for Disease Prevention and Control identify salmonella in eggs and egg products as one of the EU’s leading food‑borne health hazards.

Consumers are advised not to rely on smell alone. Visible cracks, wet or sticky shells, mold, or unusual spots indicate the egg should be discarded. Proper storage in a cool environment, prompt use, and thorough hygiene in the kitchen are essential to reduce the risk of food‑borne illness.