Beware on Salmonella Poisoning Eggs

Eggs are one source of food with protein and essential nutrients that humans need. However, behind the appearance of skin that looks smooth, the eggs turned out to be damaged by bacteria, among others, by the bacteria salmonella.
Recently, thousands of people in the United States reported outbreaks of illnesses caused by salmonella after eating eggs. Own salmonella can cause diarrhea, abdominal cramps, and fever within 8-72 hours post-eating bacteria-contaminated eggs.
Salmonella contamination in eggs could occur through a variety of ways. One is contamination of feces containing the bacteria on egg shells. Salmonella bacteria found in the digestive tract and feces of infected animals and human bacteria. These bacteria can be transferred when the chicken faeces are occupied. 

Actually existing skin inspection standards on the farm eggs to prevent egg contamination by bacteria do not enter the market. However, salmonella can be hidden in the ovaries of healthy hens which can transmit the bacteria, even before the chickens lay eggs.
According to Rob Gravani, food science experts from Cornell University, salmonella bacteria can contaminate all types of chicken. Therefore, there is no guarantee that the eggs sold under the label "organic" or "natural" contain less bacteria.
One way to prevent transmission of salmonella is not eating eggs that are still half-baked or raw because cooking process may kill bacteria. The recommended minimum cooking temperature of 71 degrees celsius. This is important, given the rather difficult to assess from the outside whether the eggs that we buy or not bacteria free.