Hello 
and Welcome To BYC! The other problem is not so much that it is "in" the eggs, as it is potentially on the egg shell from contact with feces, so you have to watch cross contamination. The overview has links to a lot of articles. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3180643/
"Temperature
Campylobacter is unable to grow and multiply at the temperatures normally used to store food. The temperature range for growth is 30 – 45°C, with an optimum of 42°C. Survival at room temperature is poor, but Campylobacter can survive for a short time at refrigeration temperatures – up to 15 times longer at 2°C than at 20°C. The bacteria die out slowly at freezing temperatures.
Campylobacter is heat sensitive and the cells are destroyed at temperatures above 48°C. They do not therefore survive the normal pasteurization processes applied to milk. Moderate cooking processes targeted at other food poisoning bacteria (e.g. Salmonella) will easily inactivate Campylobacter."
and Welcome To BYC! The other problem is not so much that it is "in" the eggs, as it is potentially on the egg shell from contact with feces, so you have to watch cross contamination. The overview has links to a lot of articles. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3180643/"Temperature
Campylobacter is unable to grow and multiply at the temperatures normally used to store food. The temperature range for growth is 30 – 45°C, with an optimum of 42°C. Survival at room temperature is poor, but Campylobacter can survive for a short time at refrigeration temperatures – up to 15 times longer at 2°C than at 20°C. The bacteria die out slowly at freezing temperatures.
Campylobacter is heat sensitive and the cells are destroyed at temperatures above 48°C. They do not therefore survive the normal pasteurization processes applied to milk. Moderate cooking processes targeted at other food poisoning bacteria (e.g. Salmonella) will easily inactivate Campylobacter."
