According to food experts, one in every 20,000 eggs is contaminated with salmonella bacteria. Salmonella can cause salmonellosis, a condition characterized by diarrhea, fever, abdominal cramps, headaches, nausea, and vomiting. For young children, the elderly, and those with weakened immune systems, salmonellosis can be life threatening.

One entrepreneur is attempting to make eggs safer. John Davidson, of Davidson's Pasteurized Eggs, has teamed up with scientists and food science professors to create a process that uses heat and water to kill bacteria in egg yolks. Davidson is counting on new government regulations to aid in the sales of his product.

In September of this year, the Food and Drug Administration (FDA) will require that all non-pasteurized eggs contain the following statement: "To prevent illness from bacteria: keep eggs refrigerated, cook eggs until yolks are firm, and cook foods containing eggs thoroughly." Davidson is confident that once the public is aware of the safety issues concerning non-pasteurized eggs, sales of his pasteurized eggs will take off. In fact, Davidson has applied to the FDA's Office of Food Labeling to allow him to put the word "safe" on his cartons, but to date, the FDA has not agreed.

Other egg companies argue that non-pasteurized eggs remain safe, and that allowing new labeling on Davidson's eggs would scare consumers. Last year, over 70 billion non-pasteurized eggs were sold in the United States, while Davidson sold only 18 million eggs.

Davidson, whose company is funded by venture capital and private investment, is not worried about low volume sales. Several large companies, including McDonald's, and Disney, have all shown interest in pasteurized eggs. In addition, Davidson believes that his eggs are marketable to hospitals and other healthcare organizations for patients with low immune systems.