COOKED EGG DISHES

Abstract

Salmonella in eggs hit the headlines in December 1988 and the hazard of contaminated eggs was discussed in virtually every news programme and newspaper. The problem was not wholly new: outbreaks of salmonellosis from eggs had been well documented for many years. Usually eggs which were dirty, cracked, or contaminated after breaking were used to prepare egg dishes which received no further cooking. Egg dishes such as home made mayonnaise, home made ice cream and egg nog featured prominently in published outbreaks of food borne disease.

Citation

Mottishaw, J. and Stubbs, M. (1989), "COOKED EGG DISHES", Nutrition & Food Science, Vol. 89 No. 3, pp. 6-7. https://doi.org/10.1108/eb059229