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Raw or undercooked eggs
Eggs are nutritious, but they can harbor salmonella both on the shell and inside the egg itself. Although food safety measures have reduced the number of egg-related outbreaks over the years, infections still occur. Discard eggs with cracked or visibly dirty shells, and consider using pasteurized eggs for recipes that call for raw or lightly cooked eggs, such as homemade mayonnaise, salad dressings, or certain desserts. Be cautious with soft-boiled or runny eggs, especially if you fall into a higher-risk category.
Raw fish and shellfish
