The odds of getting a contaminated egg if you buy eggs from the normal, everyday, nothing-special grocery store eggs is about 1 in 17000. While eating more does mean you're more likely to run across a bad one, that's still a LOT of eggs. read more
The odds of getting a contaminated egg if you buy eggs from the normal, everyday, nothing-special grocery store eggs is about 1 in 17,000. While eating more does mean you’re more likely to run across a bad one, that’s still a LOT of eggs. read more
Pennsylvania, in particular, was at the vanguard of the salmonella prevention movement: The Pennsylvania Egg Quality Assurance Program has required participating farms to test incoming pullets (immature hens) for salmonella, prevent hens from coming into contact with other animals (like rats) that might carry SE, and keep eggs refrigerated at all times to prevent any bacteria from reproducing, among other measures. read more
Conventional eggs, making up the vast majority of eggs in typical grocery stores, have an increased risk for salmonella, which is why I advise against eating conventional eggs raw. One study by the British government found that 23 percent of farms with caged hens tested positive for salmonella, compared to just over 4 percent in organic flocks and 6.5 percent in free-range flocks. read more