Yet this isn't going to be enough to completely protect you from salmonella. It's true that raw poultry and unpasteurized eggs are the most common causes of salmonella infections, but the bacteria in question can be found in almost any uncooked food. Salmonella bacteria live in the intestinal tract of animals - which is why meat, eggs and milk are the usual culprits for food poisoning - but they're spread via feces.
According to the Egg Safety Center, when kept cold at about 45 degrees Fahrenheit or below ( which most refrigerators are), fresh eggs stay safe for up to five weeks past the carton's "Julian date," which is the date it was packed. The "expiration" label marks peak quality rather than safety. Inside the shell, a natural protective layer and steady refrigeration keep bacteria at bay far longer than most people realize.