Salmonella grows in the intestinal tracts of animals. If a chicken is infected with salmonella, it can contaminate the eggs. Eggs whites naturally contain antimicrobial substances which fight off salmonella. Because of this, it is estimated that only .005% of eggs are contaminated with the bacteria.
Chickens are a whole different story. According to a Consumer Reports article in November 2009, up to 2/3 of store-bought chicken could be infected with salmonella. The bacteria thrives in chicken’s intestines, which makes them a better candidate for salmonella contamination than their eggs.
To avoid salmonella, properly refridegerate and cook both chicken and egg. Wash all surfaces and dishes touched by uncooked foods before preparing other foods to prevent cross-contamination.
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