Some recipes like Beef Tartar, Carpaccio and Seviche call for meat and seafood to be served uncooked. Unless you have extreme confidence that your meat and seafood is uncontaminated - don't serve or eat these foods. Since this food also contains raw eggs, use a pasteurized egg product like Egg Beaters or omit the egg entirely. Wash all raw meats, poultry and seafood under cool, running water prior to cooking. This will reduce the quantity of bacteria clinging to the surface of the meat prior to cooking.
Most eggs carry salmonella bacteria on the shell.
Wash the egg in soapy water just before cracking to reduce the risk of introducing the bacteria into your preparation. Refrigerate any thawed foods immediately if they are going to held before preparation. Keep hot foods hot and cold foods cold. Hot foods should be held and served at temperatures above 140 degrees and cold foods and leftovers should be held below 45 degrees. The danger zone for microorganism reproduction is between 45 degrees and 140 degrees.