It is estimated that 1 in 10,000 eggs have Salmonella bacteria living on their surface or inside their shell. Not bad odds . . . but why gamble? Speedy refrigeration of eggs is an obvious kitchen precaution, and because salmonella infection is associated with raw eggs, cooking them to a temperature of 140°F (60°C) and higher is another. For raw egg preparations such as mayonnaise, pasteurized eggs can be found in whole-shell, frozen, and liquid form.
