Does anyone know if home raised chicken eggs are more or less likely to cary salmonella than store bought eggs? Weird question, but I have an odd situation. I work for a Japanese co. in the mid west, and we have several Japanese workers here. It seems that some of thier traditional dishes use fresh raw eggs. Because they must use fresh eggs they won't buy from the store and have subsequently passed on these dishes. Now that I have many co workers buying eggs from me, I have been approached by some of the Japanese workers to buy eggs so they can eat them raw, as my eggs are fresh and free range. My concern is if this is actually safer than eating the store bought eggs. I really don't want anyone to get sick from my hens eggs. Although all my girls are healthy, my hen house and coop is clean, but they spend most of thier time loose in our garden. Does anyone have any ideas as to wether or not it is okay to eat these eggs raw?