Outbreaks of foodborne disease occurs when two or more of people who eat the same food get the same illness.
Chicken eggs are probably the least well treated protein in the kitchen and food industry as a whole. It is the only protein that is commonly left out at ambient temperature in the retail stores. Salmonella is synonymous with chicken, eggs and Salmonella is one of the most common food poisoning bacteria throughout the world. So why are our eggs handled in this way?