"However, outbreaks of salmonellosis (an infection caused by Salmonella bacteria) still happen because Salmonella also silently infects the ovaries of healthy-looking hens, contaminating the eggs inside the chicken before the shells are even formed, according to FSIS. To curb this form of contamination, the egg industry regularly tests hens for the ovarian bacteria."
http://douglasbaldwin.com/sous-vide.html#Poultry_and_Eggs
This is admittedly another piece of equipment to add to the process, but I suspect that the intersection of "people who own a dehydrator" and "people who own a sous vide machine" is pretty large.
https://www.seriouseats.com/2013/10/sous-vide-101-all-about-...
Generally it's a great resource for nerdy cooking stuff.
I use that technique to make my own mayonnaise. I try to eat mostly organic (or animal-welfare certified) animal products, but organic mayo is overly expensive, so making my own is a nice (and super easy) alternative. You can make a jar's worth for about 40 cents.
[0] https://food52.com/recipes/26068-negroni-flip
[1] https://www.seriouseats.com/recipes/2016/04/tamago-kake-goha...