Please read following info re. Salmonella from safe eggs.com site How Does Salmonella Get into Eggs? Wonder how Salmonella enters the egg supply? Experts say that chickens carry the bacteria in their own bodies, and pass Salmonella along to the yolk and white while the egg is forming in the ovaries. Chickens can also pass bacteria to the eggshell—and through the shell pores into the inner egg—when the egg is laid. Chickens can harbor Salmonella without being sick themselves. Eggs involved in Salmonellosis are almost always Grade A commercial eggs. Contrary to popular beliefs, cracked eggs are not generally responsible for the Salmonella problem. An intact shell by no means guarantees safe eggs. Likewise, cage free eggs, free-range eggs, organic eggs, or brown eggs are in no way exempt from the Salmonella risk. Any part of the egg can harbor bacteria, and both whites and yolks have been implicated in foodborne illness. However, the yolk is the most common source, according to the USDA. The most common element in foodborne illness: Eggs were served raw or undercooked. Per USDA regulations, eggs are washed and egg processing plants undergo washing and sanitization. However, these practices do not eliminate Salmonella contained within the egg.

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