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Had not considered hydrogen peroxide. Thanks!

So with the eggs, since it sounds like most of the threat is from the exterior, would a bleach bath right before use be appropriate if you want to use eggs raw, like in a mayonnaise? I'd be bit concerned about flavoring the egg, but I don't know how quick the the bleach could move through the...

Carla, Interesting, I wonder if a person or chicken can build up a resistance. Not that would want to need to. Thanks Bluie, That is just where my knowledge is limited. Okay that's not the only place! I like the rest of the population I have been fed all sorts of information about conditions...

Pat: Thanks, makes a lot of sense to me, especially the slaughtering tech. The 1:30,000 number is a bit spooky considering how many eggs just one chicken house is likely to produce in a single day. But it will be a while before I have owned and eaten eggs from 30,000 chickens, maybe! It is...

Spottedcrow: But why would reptiles and chickens be more susceptible in general? Also, what environmental conditions, that occur in larger operations, trigger susceptibility? I'm assuming it's environmental and not genetic, or else every chicken would be dead by now.

Okay, first off this is not a bash the commercial operations post. I am wondering why commercial farms are so inundated (allegedly) with salmonella? Years ago I was told that the reason for salmonella in eggs was that the producers would "starve" the layers in order to increase production...