Anonymous wrote:Did you know that chicken normally does NOT have salmonella when raw, but that in the US it can't be guaranteed, isn't disallowed by the USDA so it is more common than in Europe where you cannot have salmonella in chicken by law? I always thought it was a normal, to be assumed risk of undercooked poultry and raw eggs in general!!

Around 1 in 20,000 eggs risk for corporate raised eggs.
Private chickens and eggs can make the risk basically non-existent, if 1 in 20,000 is not good enough.

I have eaten raw eggs in shakes and orange julius type drinks for decades. Never once got sick. It's a gamble sure, but so is eating out at a restaurant, which carries a MUCH HIGHER risk than eating raw eggs.

Did you know that chicken normally does NOT have salmonella when raw, but that in the US it can't be guaranteed, isn't disallowed by the USDA so it is more common than in Europe where you cannot have salmonella in chicken by law? I always thought it was a normal, to be assumed risk of undercooked poultry and raw eggs in general!!