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    The occurrence of Salmonella contamination in eggs can vary depending on various factors such as farming practices, hygiene standards, and egg handling. In the United States, it’s estimated that less than 1% of eggs are contaminated with Salmonella. However, it’s essential to note that even a small percentage of contaminated eggs can pose a risk of foodborne illness if not handled and cooked properly. To reduce the risk of Salmonella infection, it’s recommended to always cook eggs thoroughly, refrigerate them promptly, and practice good hygiene when handling raw eggs.

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