“This morning there were 70 people who were symptomatic and by lunchtime it was around 100 and this afternoon it is about 120,” Curtis Thorpe of the Henrico (Virginia) Health Department told the Richmond Times-Dispatch in June.

   All of the 100+ victims had worked or eaten at an International House of Pancakes (IHOP) restaurant outside of Richmond. The culprit: Salmonella enteritidis in eggs used to make French toast that hadn’t been cooked enough to kill the bacteria. When the Richmond IHOP re-opened, it switched to pasteurized eggs.
 

 Avoid foods that traditionally use raw eggs unless the eggs have been pasteurized. That includes Caesar salad dressing, tiramisu, chocolate mousse, lemon (or other) meringue pie, and homemade ice cream. The eggs in lasagna, baked ziti, French toast, or rice, banana, or bread pudding can also be undercooked.

 Keep eggs in their original cartons, and use them within a month or so.

 Discard any cracked eggs.

 Thoroughly cook all egg dishes (to a temperature of 145°F), including French toast and omelets. Cook fried or sunnyside-up eggs until the yolks are firm.

 Don’t lick cake batter, raw cookie dough, or homemade frosting that contains raw eggs. If you can’t resist licking, bake with pasteurized egg products (like Egg Beaters).

 Store-bought eggnog is pasteurized. If you make your own, use pasteurized eggs. If you use whole eggs, gradually heat the egg-milk mixture to 160°F or until it coats a metal spoon.