That puts the prevalence of salmonella in Japan and Korea at a small fraction of the US rate, though… compared to the US, they really don’t have a problem. These days Japan has a few thousand cases every year - the US has 1.3 million. Japan’s worst outbreaks in the '90s, that spurred more testing and resulted in less contamination now, resulted in about 1% of the deaths the US has every year. South Korea seems to always have had a vanishingly low rate of salmonella infections, so an increase doesn’t mean much.
So yeah, I’d feel a lot better about eating raw eggs in Japan (or Korea) than in the US. I might even try some of that chicken sashimi…
