If eggs are washed just before use, this is not a problem because the number of bacteria are usually negligible. However, if eggs are washed just after the hen lays them, then packaged into egg cartons at the egg factory, where they sit for a while until shipped to a grocery store, then sit for a while at the grocery store until purchased, then sit for a while in your refrigerator until used, that will give any Salmonella that did enter the egg a chance to grow and multiply, so by the time the eggs are used, the bacterial count is significantly higher, perhaps enough to make you sick. To prevent bacterial growth in eggs, if washing is even needed, they should not be washed until just before use. However, if it gets elsewhere in the body, like the upper GI tract, it can make a person sick. This usually happens by the fecal-oral route, in other words, when someone drinks water or eats food washed in water containing untreated sewage.
Restaurant iced tea is a notorious source of coliform bacteria.
In talking with students who work at some of these establishments, a repeating picture begins to emerge. In most cases, the tea is stored at room temperature in large, plastic-lined urns. Whenever the supply in an urn is getting low, the typical procedure is to make more tea and add this new, lukewarm tea to what is already there. In places that are open on a 24-hr basis, this goes on continually. Consider that at home, most people typically make a pitcher of tea at a time, keep it refrigerated until use, then thoroughly wash the pitcher before adding a new batch of tea to it.