Salmonella is really not a practical issue in commercial eggs anymore. Food scientists estimate that 1 egg in 20,000 is infected, so the average egg consumer can expect to encounter one contaminated egg every 84 years. And for most of us, the vast majority of our eggs are cooked, so that limits the risk even further. Those statistics are for America, can't really say about Iceland. Ireland recently declared their egg stock Salmonella-free. So, ha ha on that.
Of course, tell that to the 40,000 people who report cases of Salmonellosis every year, or the probably three times that who have "food poisoning" that they never report, or the 400 a year who die from it (although the members of that group are not very good listeners). That's from every source, not just from eggs.
Sources:
Egg Safety
Disease Listing: Salmonellosis General Information | CDC DFBMD