EFSA – WASHED EGG SALMONELLA HYGIENE ADVICE
October 1st, 2005
BY KEITH NUTHALLTHE EUROPEAN Food Safety Authority (EFSA) has released advice on minimising the risk of contracting salmonella from washed eggs. Its guidelines reflect concerns that washing eggs can actually promote contamination with bacteria, by passing micro-organisms between shells and damaging outer surfaces. Advice includes oiling the external surface of eggs to block their pores to water-born bacteria; storing eggs at below 8°C, and keeping them at this temperature; using UV-light to kill micro-organisms; and prompt thorough drying of eggs after washing, ...
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