Development of a risk assessment model for Salmonella in shell eggs and processed eggs in Ireland

Project start date: 1 November 2005
Project status: Completed
Project type: Food safety
Discipline: Microbiology and food hygiene
Author/s: Dr David McCleery & Dr Robert Madden, Agri-Food and Biosciences Institute, Belfast
Collaborator/s: Prof Seamus Fanning & Dr Paul Whyte, University College Dublin, Dr Louise Kelly, University of Strathclyde

Research objective

Hens' eggs are the principal source of Salmonella Enteritidis. This project investigated 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.

Research report

Title: Unpublished report
Publication date: 7 September 2006