lack of bleaching force owners to keep high standard (hygiene and vaccinations)

If you wash your eggs before using them, you will never get salmonella.

But you will get rotten eggs easily.

In thirty years in Europe, I’ve had a single incidence of salmonella infection when I handled egg shells badly while doing a Carbonara (which requires raw eggs to be spread right over the plate). This really, really isn’t a problem if you follow minimal hygiene when cooking (don’t touch food after touching shells without washing your hands in between.