This research project will investigate the risk of transfer of salmonella from the egg shell during food preparation.
<p>This project aims to consider the survival behaviour of salmonella strains on the surface of the egg and the extent to which transfer from the egg shell occurs during handling and food preparation.
<p>These factors will be investigated by determining the survival of salmonella at different temperatures and relative humidities and the extent of transfer to hands, into egg contents on breaking and onto food preparation and egg storage surfaces.
<p>The possibility that salmonella enter a putative 'viable non-recoverable' state during survival on eggs will also be investigated.
It is likely that with the vast majority of contaminated eggs the organism is on, rather than in, the egg.
<p>Although there is an obvious cross contamination risk from this external contamination, there is minimal information available to allow an assessment of this risk to be made.
Final report is available from the FSA Library and Information centre.
<p>To obtain a copy, please contact the Enquiry Desk, Library and Information Services, Food Standards Agency ( Tel: 020 7276 8181/8182 ) or by e-mail to: firstname.lastname@example.org).
<p>Find more about this project and other FSA food safety-related projects at the <a href="http://www.food.gov.uk/science/research/" target="_blank">Food Standards Agency Research webpage</a>.