I read a report that in 2018 there was a scare in Isreal for salmonella in eggs. Don't remember off hand but I don't think anyone had gotten sick from them.
That being said at the same time, current figures (2018) are that under 3% of Israeli eggs had been infected, which is lower than current rates in Europe and the US!
In the US, the Center for Disease Control estimate that 1 in every 20,000 eggs have salmonella.
I've also read that as at 2018, pasturized are not readily available in Isreal. So if this is a great concern, perhaps you could look for them, or learn how to pasturize them yourself.
Also the salmonella is picked up by the egg shell as it is being laid, from either the chicken or surroundings. However, a cracked egg can allow the bacteria to enter the egg and grow inside.
I do have a question for you, do you refridgerate your eggs? When you buy them are/have they been refridgerated? Or are they just on the shelf and you keep them on the counter?