How come raw chicken is considered a high salmonella risk, while raw chicken eggs are considered low risk in the US?

Question

I’m based in the US, and I know sanitation practices for eggs are different throughout the world. I would like to center the question around that.

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I’ve also read infected chickens pass salmonella to their eggs, which doesn’t make sense to me as raw eggs are consumed very frequently in the US and is socially acceptable, while raw chicken is considered extremely unsafe.

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