Salmonella em ovos que foram usados em mousses e outras sobremesas em estado bruto

O texto a seguir é do site da FDA :

What is Salmonella? Salmonella, the name of a group of bacteria, is a common cause of food poisoning in the United States. Most people infected with Salmonella develop diarrhea, fever, abdominal cramps, and vomiting 12 to 72 hours after infection. Symptoms usually last 4 to 7 days and most people get better without treatment. However, in some people, the diarrhea may be so severe that they need to be hospitalized. In these patients, the Salmonella infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated quickly with antibiotics. Certain people are at greater risk for severe illness and include children, older adults, pregnant women, and people with weakened immune systems (such as transplant patients and individuals with HIV/AIDS, cancer, and diabetes).

Salmonella realmente existe, às vezes, em ovos crus. E muitos chefs usam claras de ovos crus para fazer mousse de chocolate, e alguns chefs usam gemas de ovos cruas na mousse ou em outros doces, onde eles apenas o batem com um pouco de açúcar e o adicionam.

Como os chefs reafirmam que os ovos são livres de salmonela?