It’s believed that more than a thousand people in 10 different U.S. states have been sickened by salmonella-tainted eggs in the recent months. Although the government has issued a nationwide recall of nearly 400 million eggs that potentially contain the bacteria, there are ways the general public can avoid getting sick.

Among the basic egg safety tips The Centers for Disease Control and Prevention suggests are to keep eggs refrigerated, discard cracked or dirty eggs, avoid eating raw eggs and immediately wash hands, cooking utensils and food preparation surfaces with soap and water after contact with raw eggs.

The government agency also advises consumers to cook eggs until both the whites and the yokes are firm, as consumption of raw or undercooked eggs should be avoided, especially by young children, elderly persons, and persons with weakened immune systems or debilitating illness.

Leftovers containing eggs, like quiche, should be promptly refrigerated as well.

In addition, consumers should avoid restaurant dishes made with raw or undercooked, unpasteurized eggs. Restaurants should use pasteurized eggs in any recipe, such as Hollandaise sauce or Caesar salad dressing, that calls for raw eggs.

Symptoms of salmonella poisoning include fever, abdominal cramps, and diarrhea beginning 12 to 72 hours after consuming a contaminated food or beverage. The illness usually lasts four to seven days. Although most people recover without antibiotic treatment, some may be sick enough to require hospitalization.