Salmonella is a food-borne bacterium that can make people seriously sick with intestinal flu-like symptoms. Thanks to improved farming and storage procedures, the chance of an egg containing
salmonella is rare - maybe about 1 in 10,000. Those odds are trifling compared to the odds of a store-bought chicken being infected with salmonella. What this tells us is that people should be hundreds of times more concerned about eating undercooked chicken than under-cooked eggs.
