In the United States, eggs have around a 1 in 30,000 risk of exposure to salmonella and other bacteria. Using fresh eggs that have been washed and kept refrigerated, or pasteurized eggs is recommended to minimize the risk. According to the United States Department of Health and Human Services, eggs should be cooked until both the white and the yolk are firm, and the water temperature should be . Children, the elderly, and persons with compromised immune systems are advised against eating lightly cooked eggs because of the risk of exposure to salmonella infection.