This entry is ancient, so I don't know if you will see this. I'm not sure how much research you did, or how much you remember, but I had a question.
I love raw eggs. I have had food poisoning several times, BUT NEVER when I had eaten a raw egg recently, even in weeks.
Since I grew up eating raw eggs (occasionally, but more often than the average American), I suspected that my body had developed an immunity to its possible bacteria.
Then, since I'm seeming rather weak to "food poisoning," could this still be true? Are there different KINDS of bacteria that cause food poisoning, so that I could be resistant to one, but not the others?
I was also trying to find some information on the Japanese practice of eating raw eggs, to see if there was any difference that made that theoretically "safer." For example, if the US egg industry is doing something stupid that makes the eggs more prone to bacteria, etc.
If you wouldn't mind emailing me a reply, I'd really appreciate it.
Thanks!