http://news.discovery.com/human/egg-salmonella-bacteria.html
Cleaning your coop will not guarantee you won't be exposed. Doesn't mean you will get sick. There might be only 4 or 5 organisms in that sunny side up egg. Highly unlikely that your body can't handle that. It's common knowledge that you will probably get sick if you drink the water or even eat unpeeled fresh fruit in Mexico -- yet Mexicans eat and drink them all the time.
Institutions that serve food used to "pool eggs" -- meaning, they cracked maybe 100 into a large bowl the night before, then refrigerated them, to be scrambled in the morning. They can't do this any more. And people with HIV or on chemo, or otherwise compromised immune systems, are well versed in food safety for themselves, which of course has a lot more to it than not eating raw unpasteurized eggs.
I have always eaten a relatively large number of eggs and I'm 67 years old. As far as I know, I've never gotten sick from this. I still don't worry about using backyard eggs in a recipe that has uncooked egg in it. Have I ever been exposed to salmonella? Most likely.
Yes, it is safer to use a pasteurized egg, or coddle an egg that is going into a raw egg recipe. But if a few organisms sneak by, you will probably never know it.
Cleaning your coop will not guarantee you won't be exposed. Doesn't mean you will get sick. There might be only 4 or 5 organisms in that sunny side up egg. Highly unlikely that your body can't handle that. It's common knowledge that you will probably get sick if you drink the water or even eat unpeeled fresh fruit in Mexico -- yet Mexicans eat and drink them all the time.
Institutions that serve food used to "pool eggs" -- meaning, they cracked maybe 100 into a large bowl the night before, then refrigerated them, to be scrambled in the morning. They can't do this any more. And people with HIV or on chemo, or otherwise compromised immune systems, are well versed in food safety for themselves, which of course has a lot more to it than not eating raw unpasteurized eggs.
I have always eaten a relatively large number of eggs and I'm 67 years old. As far as I know, I've never gotten sick from this. I still don't worry about using backyard eggs in a recipe that has uncooked egg in it. Have I ever been exposed to salmonella? Most likely.
Yes, it is safer to use a pasteurized egg, or coddle an egg that is going into a raw egg recipe. But if a few organisms sneak by, you will probably never know it.
