=+Background: The Salt Lake Tribune (October 11, 2002)

printed the following account of an exchange between a restaurant manager and a health inspector:

The recipe calls for four fresh eggs for each quiche. A Salt Lake County Health Department inspector paid a visit recently and pointed out that research by the Food and Drug Administration indicates that one in four eggs carries salmonella bacterium, so restaurants should never use more than three eggs when preparing quiche. The manager on duty wondered aloud if simply throwing out three eggs from each dozen and using the remaining nine in four-egg quiches would serve the same purpose.