I am also using Firefox on Android so it’s a mystery to me why the link doesn’t work for you. Maybe it markdown will let me send it as plain text:
https://www.cdc.gov/foodsafety/communication/salmonella-and-eggs.html
Removing the bloom, as Americans do, increases porousness and makes it more likely for the internal part of the egg to become contaminated with bacteria, specifically salmonella.
But this would only apply when an external contaminant is introduced between packaging and consumption, since the sanitization process should eliminate any bacteria that was not already inside the egg, I think.
I suppose if poor food handling practices are involved, cross contamination is more likely in a restaurant cooler or something. I was mainly considering the case of home cooks in my earlier replies.
I’m not saying you’re wrong. I’m just saying everything I’ve ever heard and read about says that you should avoid raw American eggs in particular.
That’s fair enough. I should note that the CDC link explicitly recommends the use of pasteurized egg products for raw and lightly cooked applications like this.
What a detailed post, that was a fun read. You clearly live a much more interesting life than some of us