Reducing Risk of Salmonellosis through Egg Decontamination Processes

Reducing Risk of Salmonellosis through Egg Decontamination Processes

Eggs have a high nutritional value and are an important ingredient in many food products. Worldwide foodborne illnesses, such as salmonellosis linked to the consumption of eggs and raw egg products, are a major public health concern. This review focuses on previous studies that have investigated the...

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Bibliographic Details
Main Authors: Thilini Piushani Keerthirathne, Kirstin Ross, Howard Fallowfield, Harriet Whiley
Format: Article
Language:English
Published: MDPI AG 2017-03-01
Series:International Journal of Environmental Research and Public Health
Subjects:
public health
foodborne illness
salmonellosis
pasteurization
decontamination
egg properties
Online Access:http://www.mdpi.com/1660-4601/14/3/335

Internet

http://www.mdpi.com/1660-4601/14/3/335

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