Eggs are often blamed for being the cause of food poisoning. Although the origin of the contamination is not always understood, the industry must find solutions to eliminate the micro-organisms. What can be done apart from minimising the infection at farm level?
This article can also be found at World Poultry Volume 17 number 8. To view the article online simply click on the link below.
Keywords: eggs, pathogens, hatchery, human health, micro organisms, infection, incubators