I found this CONSUMER advice in my file of useful information which you might find useful. It's a US food agency article but still applicable and seems pretty much to err on the side of safety which is no bad thing and it's mostly in line with what I advise anyone I give eggs to. It's up to them if they ignore it or not. Note this is for CONSUMERS not PRODUCERS and if I find my info for PRODUCERS I'll post too.
HF
"Playing it Safe with Eggs
Did you know that fresh eggs can contain the bacteria that cause salmonellosis? Most healthy people recover from these intestinal infections within 4-7 days but they can lead to severe and even fatal illness, especially for those most vulnerable to foodborne disease: children, the elderly, and persons with immune systems weakened by health problems. You can avoid illness from eggs by knowing how to buy, store, handle and cook them safely.
Buy Safe
Buy eggs only if sold from a refrigerator or refrigerated case. Open the carton and make sure that the eggs are clean and the shells are not cracked. Store eggs in their original carton and refrigerate as soon as possible.
Keep it Clean
Don't cross-contaminate. Wash your hands, utensils, equipment and work areas with hot, soapy water before and after they come in contact with eggs and egg-containing foods.
Cook Thoroughly
Cook eggs and egg products thoroughly, until both the yolk and the white are firm. Scrambled eggs should not be runny. Casseroles and other dishes containing eggs should be cooked to 160ºF (72ºC). If a recipe calls for eggs that are raw or undercooked when the dish is served, replace it with a recipe that contains only thoroughly cooked eggs. Serve cooked eggs and egg-containing foods immediately after cooking. For buffet-style serving, hot egg dishes should be kept hot, and cold egg dishes kept cold. Eggs and egg dishes, such as quiches or soufflés, may be refrigerated for serving later but should be thoroughly reheated to 165ºF (74ºC) before serving.
Refrigerate or Freeze
For safety's sake, refrigerate eggs immediately after purchase and use them within 4 to 5 weeks. Use hard-cooked eggs (in the shell or peeled) within 1 week after cooking. Cooked eggs, including hard-boiled eggs, and egg-containing foods should not sit out for more than 2 hours. Within 2 hours they should either be reheated or refrigerated. Refrigerate leftover cooked egg dishes up to 3-4 days. When refrigerating a large amount of a hot egg-containing leftover divide it into several shallow containers so it will cool quickly.
Use frozen eggs within one year. Eggs should not be frozen in their shells: to freeze whole eggs, beat yolks and whites together. Egg whites can also be frozen by themselves.
Away from Home
When taking dishes with you, cooked eggs should be packed in an insulated cooler with enough ice or frozen gel packs to keep them cold. Don't put the cooler in the car trunk -- carry it in the passenger compartment of the car. If you're taking cooked eggs to work or school, pack them with a small frozen gel pack or a frozen juice box.
Avoid Hidden Risks
Foods containing raw or lightly cooked eggs, including some home-made Caesar salads, cake batters, mayonnaise, ice cream, eggnog, Hollandaise sauce or French toast, can be dangerous for people in high-risk groups (young children, the elderly, and individuals with weakened immune systems). Commercial forms of these foods are safe to serve if they are made with pasteurized liquid eggs. Many grocery stores carry pasteurized egg products - in which the eggs have been treated to kill bacteria.
What about Cookie Dough?
No, it is not a good idea to eat raw cookie dough when you are baking. But the good news is that the commercial versions -- including cookie dough and cookie dough ice cream -- are made with pasteurized eggs. So, calories aside, cookie dough ice cream is safe to eat.
Information provided by the US Food and Drug Administration Center for Food Safety and Applied Nutrition.
Article Created: 2000-07-11
Article Updated: 2000-07-11"