Many dishes made in restaurants or commercial or institutional kitchens, however, are made from pooled eggs. If 500 eggs are pooled, one batch in 20 will be contaminated and everyone who eats eggs from that batch is at risk. A healthy person's risk for infection by Salmonella enteritidis is low, even in the northeastern United States, if individually prepared eggs are properly cooked, or foods are made from pasteurized eggs. There may be hope for a future free of the risk of eggs Benedict salmonella. According to a recent New Scientist article , a prototype Matsushita system can quickly detect pathogenic bacteria in a food sample.
Antibiotics are the usually successful therapy.