Salmonella and Eggs: From Production to Plate
Abstract
:1. Introduction
2. Egg Production Processes
3. Direct Contamination
4. Environmental Contamination
5. Penetration of Eggs Post-Laying
6. Production Control Measures
7. Post-Collection Control Methods
8. Storage and Transport
9. Food Handling and Preparation
10. Conclusions
Author Contributions
Conflicts of Interest
References
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Whiley, H.; Ross, K. Salmonella and Eggs: From Production to Plate. Int. J. Environ. Res. Public Health 2015, 12, 2543-2556. https://doi.org/10.3390/ijerph120302543
Whiley H, Ross K. Salmonella and Eggs: From Production to Plate. International Journal of Environmental Research and Public Health. 2015; 12(3):2543-2556. https://doi.org/10.3390/ijerph120302543
Chicago/Turabian StyleWhiley, Harriet, and Kirstin Ross. 2015. "Salmonella and Eggs: From Production to Plate" International Journal of Environmental Research and Public Health 12, no. 3: 2543-2556. https://doi.org/10.3390/ijerph120302543