Your comment prompted me to ask DuckDuckGo that exact question, where I found a quite interesting report on the prevelance of salmonella in eggs: http://multim

Your comment prompted me to ask DuckDuckGo that exact question, where I found a quite interesting report on the prevelance of salmonella in eggs: http://multimedia.food.gov.uk/multimedia/pdfs/fsis5004report.pdf http://multimedia.food.gov.uk/multimedia/pdfs/fsis5004report... Some take-aways: The overall UK finding was that 9 samples (0.34%) were contaminated with Salmonella , which is equivalent to approximately 1 in every 290 “boxes” of 6 eggs. Factors that might have influenced whether or not eggs were contaminated with Salmonella were also examined. However, where differences were found these tended to be small and much larger sample sizes would have been required to demonstrate a statistically significant difference. There was no statistically significant difference between the prevalence of Salmonella contamination in samples purchased in England, Scotland, Wales or Northern Ireland; or between the prevalence of Salmonella contamination in samples from different egg production types; or between non-Lion code eggs and Lion code eggs; or between eggs that were stored chilled or at ambient temperature. However, there was a statistically significant higher prevalence of Salmonella contamination of eggs from medium sized retailers* than large retail outlets. *independent/local shops