What common practice should be avoided to reduce the risk of salmonella?

Serving raw eggs is a common practice that should be avoided to reduce the risk of salmonella because raw eggs can be contaminated with the bacteria Salmonella enteritidis. This bacterium can reside on both the exterior and the interior of eggs, posing a health risk if consumed uncooked. Cooking eggs thoroughly, on the other hand, kills any potential bacteria, making them safe to eat.

Maintaining good hygiene, such as using clean utensils and washing hands regularly, is essential for food safety but does not specifically address the risk associated with consuming raw eggs. Therefore, avoiding the consumption of raw eggs directly mitigates the risk of salmonella infection.