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    Yes, it is possible to contract salmonella from pasteurized eggs, although the risk is significantly reduced compared to consuming raw or undercooked eggs. Pasteurization is a process that involves heating a food item to a specific temperature for a set period of time to kill harmful bacteria like salmonella. While pasteurization can greatly reduce the presence of salmonella in eggs, it does not guarantee complete elimination. Therefore, it is still important to handle and cook pasteurized eggs properly to minimize the risk of foodborne illness.

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