of salmonella bacteria you have got to get a passturized eggs. these are eggs that have been through the pasturization process. they just dunk them in hot what officer. hotter than a jacuzzi. not as hot as the water in which you boil your eggs. these eggs are just like an egg you would eat at any given time. they go down this conveyer thing and they get put in the cartons. what you want to look for when you are in the grocery store to be certain you are getting a pasturized egg is that red stamp with a p on it. that insures your egg has been through the process where they heat it up enough to kill the bacteria, not enough to cook the egg. this company does about 85% of the pasturization in the shell business for the whole country. they increased their production by 2 million eggs a week.