In a 1996 study published in the International Journal of Food Microbiology, the Health Protection Branch (HPB) of Health Canada (HC) administered a risk assessment study regarding cracked eggs and how hazardous they were to human health. The presence of salmonella bacteria proved to be the greatest risk associated with cracked eggs. The research findings revealed that the risk of an outbreak was between three and 93 times greater in cracked eggs than in undamaged eggs. Such findings raised questions among officials regarding proper risk-reduction management strategies in regard to cracked eggs.
When it comes to bacterial infections, salmonella is estimated to be responsible for the greatest number of foodborne illness cases in the United States, reports the U.S. Centers for Disease Control and Prevention (CDC). Those with a salmonella infection may experience fever, diarrhea, stomach cramps, and more. Young children, older adults, and those with compromised immunity are at risk for more severe symptoms.