answer:Here’s what the fear-mongering US-based Center for Disease Control says; “Shell eggs are safest when stored in the refrigerator, individually and thoroughly cooked, and promptly consumed after cooking. The larger the number of Salmonella bacteria present in the egg, the more likely the egg is to cause illness. Keeping eggs adequately refrigerated prevents any Salmonella present in the eggs from growing to higher numbers, so eggs should be refrigerated until they are needed.” Like other foods, keep eggs refrigerated at ≤40° F (≤4° C) at all times. Buy eggs only from stores or other suppliers that keep them refrigerated. Discard cracked or dirty eggs. Wash hands and all food contact surface areas (counter tops, utensils, dishes, and cutting boards) with soap and water after contact with raw eggs. Then disinfect the food contact surfaces using a sanitizing agent, such as bleach, following label instructions. Eggs should be thoroughly cooked until both the yolk and white are firm. Recipes containing eggs mixed with other foods should be cooked to an internal temperature of 160°F (71°C). Source