Table 3. Probability of Salmonella foodborne illness per person per day with different scenarios in the eggs cooking methods and ratios.

Scenario	Mean	Fold change
Baseline (applied cooking)	6.8 × 10−10	-
1. Not applied cooking	1.9 × 10−7	2.8×102 ↑
2. 33% of raw consumption	1.1 × 10−9	1.6 ↑
3. 50% of raw consumption with 50% dry-heat cooking	1.3 × 10−9	1.9 ↑
4. 50% of raw consumption with 50% moist-heat cooking	2.5 × 10−9	3.7 ↑