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_Lori

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Here's an article with links to risks and the percentage of illness that can come from eating raw eggs... it's very low

http://dinersjournal.blogs.nytimes.com/2012/05/22/the-raw-egg-conundrum/?_r=0

 

Here's an article about you you can pasteurize your egg before making mayonnaise.

http://www.wikihow.com/Pasteurize-Eggs

 

The risk is entirely up to the user of the mayo... I've never had a problem with raw eggs.. I used to eat barely cooked eggs over rice in my old life, I've eaten my share of raw cookie dough and made mayonnaise every week for two years... 

 

If you're especially worried, your best bet aside from pasteurizing the eggs would be to use farm fresh eggs, making sure to wash the shell right before you crack it... 

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