That sounds about right. Would I have heard/read in the past is that the more recently the bloom is removed before eating the raw egg, the less likely there is to be contamination internally. But in the American industrialized agriculture economy, I doubt that’s happening right before it hits grocery market shelves. But on that point, it’s a total guess and I’ve never heard anything about statistics on it.

I would just say that, if you want to eat raw eggs, try to get them fresh from somebody with chickens or a small farm. Sure, you’ll probably be fine other ones, but win-win-win to go for the small guys.