The battle against salmonella in eggs

In 1997 an intense plan to gain control in the battle against salmonella in edible eggs was initiated. The plan has been adjusted during the years and includes observation of salmonella in all parts of the production of edible eggs.

The plan consists of:

• Heat treatment of edible eggs from herds infected with salmonella or herds suspected to be infected. Heat treatment kills salmonella.
• Salmonella testing of all poultry herds that are used to sell eggs.
• Prohibition on selling eggs from suspected or infected poultry herds. The eggs have to be heat treated or destroyed.

Salmonella enteritis in eggs
Eggs can be contaminated with all types of salmonella on the surface but if you discover a bacterium inside the egg itself, it is usually Salmonella enteritis. It is believed that Salmonella enteritis in yolk and egg white is the course of the majority of the cases of

Salmonella enteritis in humans.
Since the plan was adjusted in 1998, there has been a drastic drop in the amount of people infected with Salmonella enteritis. The consumers’ increased awareness of how to prepare eggs is part of the reason to the decline.