How can someone tell if an egg is bad?

Eggs that have been left unrefrigerated (warmer than 40oF) or eggs with cracked shells should not be consumed. Additionally, shell-on eggs should be consumed within 3 weeks of the purchase date for the best taste and quality (eggs that have been pasteurized have a longer shelf life of 6-8 weeks). Unfortunately there is no way to tell if an egg is harboring salmonella; eggs in which salmonella is present taste, smell and appear exactly as normal eggs would.

Is there any way to tell by taste? Eggs well past their best-by date will most likely show obvious signs of food spoilage such as off colors, smells and texture. However, eggs harboring salmonella taste exactly the same as normal eggs so it is not recommended that you use the taste, smell or appearance of an egg as the only indicator of its safeness.

What do you consider a good egg? A good egg is one that has an intact shell, has been stored under refrigeration conditions (40oF), and has been fully cooked before consumption to kill any Salmonella that may be present. Raw, shell-on eggs (or items containing them) should be cooked to 145oF and held at that temperature until consumption, or alternatively cooled to room temperature (70oC) within two hours and to refrigeration temperature (40oC) within six hours of preparation. Alternatively, some companies have started to sell shell-on pasteurized eggs. Pasteurization is a process that kills bacteria, which allows eggs to be consumed raw without the risk of contracting Salmonella. Recommended storage conditions for unshelled eggs are as follows: Raw yolks/whites can be stored under refrigeration temps for 2-4 days, and kept frozen for up to a year. Hard-cooked eggs can be stored for up to 1 week under refrigerated conditions. Liquid pasteurized eggs or egg substitutes can be stored up to 10 days in the refrigerator if they are unopened, and 3 days in the refrigerator if they are opened. Unopened packages may also be frozen for up to 1 year.

http://www.foodsafety.gov/keep/charts/eggstorage.html

How does Salmonella get into eggs? Chickens carry the bacteria in their own bodies, and pass Salmonella along to the yolk and white while the egg is forming in the ovaries. Chickens can also pass bacteria to the eggshelland through the shell pores into the inner eggwhen the egg is laid. Chickens can harbor Salmonella without being sick themselves.

What should consumers be aware of with organic, small farm eggs? Eggs produced on smaller organic farms still carry the risk of Salmonella. Salmonella can be transmitted through many sources (not just from other infected chickens), so free range and organic chickens from smaller farms may carry it. Some chickens can even harbor Salmonella without showing any signs of being sick. Therefore, it is important to safely store and cook your eggs before consumption, no matter the source. However, organic eggs are free of the antibiotics and arsenic that are used in conventional egg production.

Here is some information from the CDC and FDA websites: http://www.cdc.gov/Features/SalmonellaPoultry/ http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm077342.htm

Good Questions from USDA website: http://www.fsis.usda.gov/fact_sheets/Egg_Products_and_Food_Safety/index.asp http://www.fsis.usda.gov/fact_sheets/Focus_On_Shell_Eggs/index.asp#3

And everything you always wanted to know, but didnt know who to ask: http://www.eggsafety.org/consumers/consumer-faqs