What is the estimated amount of chicken eggs in US that are contaminated with Salmonella?

The estimated number of chicken eggs in the US that are contaminated with Salmonella is relatively low, thanks to rigorous food safety regulations and improved farming practices. According to the USDA's Food Safety and Inspection Service (FSIS), the percentage of Salmonella-contaminated eggs has declined significantly over the years. In recent years, the prevalence of Salmonella in eggs has been consistently below 0.5%. This means that out of every 100,000 eggs, less than 5 are likely to be contaminated with Salmonella.

Egg farms in the US are required to follow strict biosecurity measures, including proper hen housing, sanitation protocols, and rigorous testing of flocks for Salmonella. Additionally, refrigeration of eggs helps slow down the growth of bacteria, including Salmonella. Proper handling, cooking, and consumption practices further reduce the risk of Salmonella infection from eggs.

It's important to note that while the risk of Salmonella contamination in eggs is low, it's still essential to handle and cook eggs properly to ensure food safety. This includes refrigeration at or below 40 degrees Fahrenheit, thorough cooking (until yolk and white are firm), and avoiding cross-contamination of raw eggs with other food items.