Survival of Salmonella in Liquid Egg Products

US - Increasing atmospheric carbon dioxide to enhance egg quality did not promote the growth of Salmonella Enteritidis in eggs, report J.B. Gurtler (USDA Wyndmoor) and D.E. Conner (Auburn University) in a paper published in the current issue of Foodborne Pathogens and Disease .
calendar icon 23 June 2009
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