salmonella

You can be poisoned for Salmonella and when this bacteria enter a kitchen can be difficult to erradicate.

The salmonella scandals mostly happened with ice creams, and very few people did icecreams by itself.

The chicken was far more likely to make you sick when consumed raw, but the salmonella died somewhere around 150°F.

In the UK, all chickens are already vaccinated against salmonella so their eggs don't need to be washed, nor refrigerated.

Sure, the poultry raised there is healthier, but the risk of Salmonella in eggs is probably the same, or even higher.

Yes the Salmonella scare, etc - you cook your eggs and there's no problem.

It's great that you haven't had any problems, but don't forget that salmonella will be more severe for children or old people.

A girl friend of mine had your father sit in a wheelchair for the rest of his life for a salmonella poisoning.

There isn't a reason why the risk of salmonella should be higher.

Also, most commercial egg processors wash eggs, mostly to make them look cleaner but also, in theory, to remove salmonella.

It's not that the eggs will spoil, it's that the salmonella will reach a level that makes people sick if you don't overcook the egg.

In the EU they immunize them from salmonella.

Google "salmonella vanilla" and you might find it.

At least if your egg is rotten, you'll immediately know it's rotten as soon as you open it (the smell is either there or it isn't), while with Salmonella, you won't know until half a day after eating.

Pet reptiles are common reservoirs for Salmonella.

Salmonella can, rarely, kill vulnerable people.