Potential Hazards in EGG

Egg
While comparing egg to milk, both are perishable food product. However, this is only so when the egg is broken. This is because the egg in the shell has natural protection through the cuticle, shell, shell membranes and lysozyme.
Samonella is a constant concern to egg and egg products as well. Other bacteria found in eggs are Pseudomonas, Streptococcus, Alcaligenes, Staphylococcus, Bacillus, Flavobacterium, Proteus, Serratia, Arthobacter, and Micrococcus.
Molds and yeast can also be found in egg.
For dry eggs, once it is rehydrated, it have the same problems as that of liquid egg
A small number of these organism could cause the diseases , thus stringent control measures must be employed.

Potential Hazard
Samonella can be found in the intestinal tract of animals including humans. Food that commonly known to possess Samonella include eggs, poultry, meat and meat products.

How To Prevent
These heat-sensitive organisms can be destroyed by temperature of 140*F and above for over 30 minutes. They will not be able to grow at temperatures below 42*F but still able to persist in frozen or refrigerated seafood.

Symptoms
The symptoms of the disease are vomiting, diarrhea, nausea, abdominal pain and may even cause moderate fever.
Those who are ill, young and aged persons are of greater risk.
Among the ill and sick, some will result in death if large amount are ingested.

Critical limits
There Should be absence of Samonella to prevent the illness. [0cfu/ml]
The Egg Safety Act is an organization set up for consumer protection by calling for comprehensive testing and labeling provisions

http://www.cspinet.org/foodsafety/support_s1868.html