[ApplegateRanch]

1 egg in 20,000 gives us 1,666+ weeks, at one dozen per week average usage, between contaminated eggs. That is just a titch over every 32 years.

What they also are not telling us is how likely any particluar GRADE of egg is to be contaminated.

I suspect that the low grade eggs commercial bakers & food conglomerates put into their prepared products are much more likely to be contaminated than the Grade AA & Grade A cartons on the store shelves.

Also, I would like to see a definition of "contaminated": as in some stray bacteria; or colony counts high enough to pose a significant and real risk to healthy individuals?

[9YearLurker]

Interesting. What determines if an egg makes the A grade?