- ID (Added: 16-Aug-2024)
- 393
- Source
- JIFSAN Food Risk
- Type
- Website
- Title
- Assessment of the risk of salmonellosis linked to the consumption of liquid egg products made from i... (Website)
- Description
- The paper "Assessment of the risk of salmonellosis linked to the consumption of liquid egg products made from internally contaminated shell eggs initially stored at 65°F (18°C) compared to 45°F (7°C)" is linked to this page, as well as the model used in the article "“FDA-FSIS Quantitative Microbial Risk Assessment: An Evaluation of Shell Egg Cooling on the Risk of Salmonellosis from Egg Products“.
- Format
- Website
- Applies to
- Organisms: Salmonella spp.
- Foods: Egg
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