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Development of a Risk Assessment for Salmonella in Shell Eggs and Processed Eggs in Ireland

Start date
2004
End date
2007
Objective
Hens' eggs are the principal source of Salmonella Enteriditis. This project will investigate the effect of vaccination of layers and application of Quality Assurance (QA) schemes on the risk of human infection with Salmonella spp. from the consumption of eggs and processed liquid egg produced on the island of Ireland.

An extensive survey of shell eggs and processed liquid eggs will be undertaken to provide data on the prevalence of Salmonella spp. in eggs on the island of Ireland.

Data from this survey will be used to develop two quantitative Microbiological Risk Assessments (MRAs), one for Northern Ireland and the other for the Republic of Ireland.

Funding Source
safefood
Project number
03-RESR-05
Categories
Risk Assessment, Management, and Communication
Salmonella
Commodities
Meat, Poultry, Game