[ars]

US.

> Eggs are handled differently in the EU and US meaning safe handling at home is different.

Not exactly. The chickens are handled differently. In the EU they immunize them from salmonella. (But in most other countries in the world they don't, and they don't refrigerate either.)

The whole washing the egg part is a red herring in a very nice article - but it actually makes no difference.

To deal with salmonella just cook the eggs. And I would not use a raw egg even if it was refrigerated. If I wanted raw egg for a dish I would get pasteurized eggs.

> Eggs last maybe 5 weeks after sell by date.

No, they last for several months. As in they don't spoil. The egg is lower quality though, but that only matter for some dishes.

[jpp]

My understanding is that it's both -- the egg laying hen population in the US has some amount of salmonella infection, plus washing the cuticle off does something to promote salmonella growth in the egg (contamination from the feces on the shell able to get into the egg?). I don't have citations for this, though, and would be curious to learn more, if anyone has a good authoritative source.

USDA statistics from 1996 on salmonella in eggs put it at 1:10,000 to 1:20,000 chance of an egg being infected. It's a case of odds, and how you cook the eggs. If you're taking a dozen eggs and making mayo from scratch, then making 100 sandwiches in a cafeteria, the odds are sufficiently high that once a year you're going to make everyone sick. If you're making sunny-side up eggs, the yolk won't get heated enough to pasteurize it, but the impact is at least greatly reduced. If you're properly scrambling the eggs, then yes, they get hot enough to reduce the pathogen count to be a non-issue.