title_body: How safe are eggs in cocktails like fizzes?
upvoted_answer: According to a USDA report, a study done in 2000 showed that of the estimated 47 billion eggs consumed in the U.S. annually, 2.3 million of them were estimated to be contaminated by salmonella, leading to approximately 240,000 illnesses.  So, if my math is correct, for any given egg, you have something like a 1 in 100,000 chance of getting one that has salmonella, and the chance of getting ill is somewhat less that that...Somewhere between 1 in 100,000 and 1 in a million.   
  
  So, relatively low risk, I'd say, assuming that the global numbers are at least on the same order of magnitude as what we see in the U.S. 
  
  That said, there is a way to reduce the risk even further...Nearly to zero.  That is to use pasteurized eggs.  Most shell eggs sold in the U.S. are unpasteurized, but you can find pasteurized shell eggs, and the pasteurization process does quite a good job of killing salmonella, and so these eggs are highly recommended in any concoction that requires raw, or undercooked eggs.