Regulatory Issues: New inspection approaches and techniques - implications for food safety regulations
Americans consume an average of 234 eggs per person per year. Some of these eggs will contain Salmonella enteritidis (SE) bacteria, capable of causing illness if the eggs are eaten raw or are used in foods not thoroughly cooked. Because eggs can become contaminated internally from the hen, many common egg-handling practices, including holding eggs and egg-containing foods at room temperature instead of under refrigeration, inadequate cooking, and the pooling of eggs to prepare a large volume of an egg-containing food that is then subject to temperature abuse or inadequately cooked, are now considered to be unsafe.
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| Main Author: | |
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| Format: | Meeting biblioteca |
| Language: | English |
| Published: |
2002
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| Online Access: | https://openknowledge.fao.org/handle/20.500.14283/ab423e http://www.fao.org/3/a-ab423e.pdf |
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