Risk Assessment for Salmonella Enteritidis in Shell Eggs and Salmonella spp. in Egg Products
FSIS evuluation on egg handling and pasteurization performance standards to reduce Salmonella
PUBLISHED ON Oct 1, 2005
LAST UPDATED Oct 1, 2005
Metadata Updated: April 24, 2018

To target resources to achieve greater reductions in egg-related salmonellosis cases, the Food Safety and Inspection Service (FSIS), in collaboration with the Food and Drug Administration (FDA), initiated a farm-to-table risk assessment for SE in eggs and egg products in 1996.7 Results of the assessment indicated multiple interventions were necessary to reduce substantially risk of illnesses from SE. These results were the basis for a comprehensive and coordinated federal and state action plan — the Egg Safety Action Plan8 — to address the safety of shell eggs and egg products along the farm-to-table chain.