Eggs safe from salmonella enteritidis contamination

The Food and Agriculture Organisation has tracked the risks of food poisoning from Salmonella enteritidis in eggs.The lowest risk of illness is predicted when prevelence in a flock is 5% and storage times and temperatures are reduced. In this scenario, the calculated risk is 2 illnesses in 10 million servings. The highest risk is predicted when salmonella prevalence in a flock is 50% and storage times and temperatures are elevated. The findings show that consumers have little risk of illness if flock health is good, the hens are in clean conditions,eggs are stored at correct temperatures and consumed soon after being laid.