Salmonella enteritidis (Se) is a common and sometimes lethal bacteria found inside eggs. It cannot be detected by our senses, and common food safety handling procedures do not remove the danger.  While it doesn't eliminate the cross contamination risk, cooking an egg until hard will kill the Salmonella bacteria. And one of the advantages of liquid eggs is that they are also pasteurized.  But these approaches remove many popular egg dishes from menus and limit culinary techniques. Furthermore, even with the best cooking intensions significant danger remains, that of cross-contamination that can occur when food preparers handle contaminated raw eggs in the kitchen. 

Another risk factor is as the body ages, the digestive system slows down.  Bacteria spend more time in the system, with greater opportunity to cause illness.  Diabetes compromises the immune system thus making it more difficult for the body to fight foodborne illness.  Age, dehydration, diabetes, and some medications weaken the immune system and make the body less resilient and more susceptible to infection.  Of all the bacteria that cause foodborne illness, Salmonella triggers more cases than any other bacteria. Four of the five-foodborne illnesses trace back to shell eggs.  Only pasteurized shell eggs can eliminate Salmonella and assure quality and menu variety.