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The pathogen of concern with raw eggs is Salmonella. When the egg is formed inside the chicken, the bacteria can get inside the egg. According to the American Egg Board, the chance of that happening is rather low - about 1 in 20000 eggs. Someone who eats such a contaminated egg could get sick if the egg is not properly cooked. Sometimes more contamination occurs during the cracking and pooling of raw eggs.

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