61. Food Standards Australia New Zealand: Meat, Eggs And Fish b. avian eggs, foetuses or part of foetuses. meat Flesh, offal is prohibited unlessthe specific name of the offal is declared on the label or where food is not http://www.anzfa.gov.au/mediareleasespublications/factsheets/industryfactsheetsf

Media Releases Fact sheets Fact Sheets 2003 Fact Sheets 2002 ... Food Safety Newsletter Fact Sheets - Australia New Zealand Food Standards Code Meat, Eggs and Fish Chapter 2 of the joint Australia New Zealand Food Standards Code contains food product standards for specific foods and ingredients. The product standards in the new Code are less prescriptive for most foods than existing food standards and therefore offer greater flexibility for food manufacturers. Food product standards have been maintained or strengthened where they are required for health and safety reasons or to minimise deceptive practices relating to food . Chapter 1 of the joint Code details information required on labels. This includes a range of new mandatory food labelling requirements that are explained in separate fact sheets. Together, the standards in the joint Code will provide a wider variety of food products and more information about food both in Australia and New Zealand. Meat and Meat Products Meat products are regulated under Standard 2.2.1 - Meat and Meat Products

62. Meat, Poultry & Eggs Information At Business.com in the production of meat, processed foods, eggs and mil in food processing and fooddistribution through the following divisions meat INDUSTRIES slaughtering http://www.business.com/directory/food_and_beverage/meat,_poultry_and_eggs/

Meat, Poultry and Eggs - Producers, processors, importers and distributors of meat and poultry products, eggs and equipment. All of Business.com Just this category Search Tips Help Try Inc Magazine! Subscribe to Variety Sponsored Links Shop at Amazon.com for Poultry Meat Processing and much more! Shop for books, DVDs, music CDs, electronics such as digital cameras, software, tools, housewares, toys, and other products. Free shipping on orders over $25. AEW-Thurne Manufacturer of fish, poultry, cheese, and meat slicers and bandsaw cutting machines for automatic portion control, processing, and food shaping. Read case histories. Calif. - Todd Construction Services Provides construction design, consulting, and project management services to the food processing and cold storage industries. Check out sample projects. Cooking Tips - Meals.com Explore cooking tips on low-fat baking, dessert baking, meat and poultry, as well as fruit and vegetables. Search by keyword or see the entire listing. POPULAR SEARCHES meat company meat industry meat processing YOU ARE HERE: Home Meat, Poultry and Eggs

63. Food Safety And Quality What is the safest way to defrost meat, poultry, and fish products How do you safelyprepare food for a picnic What is the safest way to handle and prepare eggs? http://msucares.com/health/food_safety/

Current Situation Food Safety Certification Course Calendar Frequently Asked Questions Food Preparation Food Safety Purchasing/Inspecting Food Storage ... home page Current Situation Foodborne illness is a major health issue facing Americans. Between 6.5 million and 81 million cases of foodborne illness and as many 9,100 related deaths occur annually. Millions of illnesses and thousands of deaths in the United States can be traced to contaminated food. Illnesses from pathogenic bacteria appear to be increasing each year. The economic devastation of this disease is considerable, with an estimated $420 spent on direct medical costs and $7.3 billion attributed to lost productivity annually. Americans expect many things from their food supply. They want variety and quality; and they want nutritious, safe foods at a reasonable cost. The definition of good quality can be varied depending upon the type of food and the individual's food preference. Some of the important characteristics of quality include wholesomeness, freshness, nutritional value, texture, color, aroma and flavor. To many consumers, safe food means that there will be no danger from pathogenic microorganisms, naturally occurring toxins and other potentially harmful chemicals which may be deliberately added to foods. However, scientists generally agree that microorganisms pose a greater threat to human health than other sources of foodborne illnesses. Foods don't cause illness; bacteria and other pathogens do. However, raw foods of animal origin - meat, poultry, eggs, fish, shellfish - frequently are contaminated with bacteria common in the food chain. In other cases, healthy food handlers may contaminate food with bacteria common in the human body, or diseased food handlers may contaminate food with lesser common pathogens.

64. Georgia Division Of Public Health Rules And Regulations Food poultry, meat and foods containing these raw animal foods, shall be cooked to heatall parts of the food to a (1) Shell eggs that are 2) Fish and meat that are http://www.ph.dhr.state.ga.us/publications/foodservice/iii.shtml

65. Nutrition Action Healthletter - Safe Food 2000 Quiz whole turkey or dark meat breast meat stuffing (cooked separately), 180 that containeggs, 160°F. Sources USDA food Safety and Inspection service and FDA Center http://www.cspinet.org/nah/11_00/

I wash my hands with soap or dishwashing liquid both before and after I handle food. answer I have a separate sponge only for wiping up spills from raw meat, poultry, seafood, and eggs. answer answer Plastic cutting boards are less likely to spread bacteria than wooden cutting boards. answer I give my fresh produce a good, warm soak in the sink before I use it. answer answer answer I give the inside of my refrigerator a thorough, warm soapy wash every month. answer I always defrost frozen meat, seafood, or poultry in the sink, so I can rinse the thawed juices right down the drain. answer answer answer I make sure to use any cracked eggs before the others. answer I cook or freeze steaks and chops within three or four days of purchase, fish within 24 to 36 hours of purchase, and poultry or ground meat within one or two days of purchase. answer answer answer I wrap and refrigerate leftovers as soon as possible, and always within two hours. answer I eat, freeze, or toss leftovers within a week. answer I note the date and contents of leftovers on the container in which I store them. answer I clean my sponges at least once a week.

66. Protect Your Family From Foodborne Illness if meat, poultry, fish, shellfish, or eggs have been For more information, contactUSDA's meat and Poultry Hotline FDA's food Information Line, 1888-SAFE food. http://www.child-safety-alerts.com/foodborne-illness.html

Foodborne Illness And How To Prevent It Find out what causes foodborne illness, how to avoid this danger in your home, and get e xpert tips to protect those at high risk. Eating even a small portion of unsafe food can make you sick. Foods that are safe from harmful bacteria, viruses, parasites, and chemical contaminants are vital for healthful eating. Safe means that the food poses little risk of food borne illness. Farmers, food producers, markets, food service establishments, and other food preparers have a role to keep food as safe as possible. However, we also need to keep and prepare foods safely in the home, and be alert when eating out. WHAT IS FOODBORNE ILLNESS? Foodborne illness is caused by eating food that contains harmful bacteria, toxins, parasites, viruses, or chemical contaminants. Bacteria and viruses, especially Campylobacter, Salmonella, and Norwalk-like viruses, are among the most common causes of foodborne illness we know about today. Eating even a small portion of an unsafe food may make you sick. Signs and symptoms may appear within half an hour of eating a contaminated food or may not develop for up to 3 weeks. Most foodborne illness lasts a few hours or days. Some foodborne illnesses have effects that go on for weeks, months, or even years. If you think you have become ill from eating a food, consult your health care provider.

67. Food Standards Agency - Meat Hygiene Service meat Hygiene service The meat Hygiene service (MHS) is an ExecutiveAgency of the food Standards Agency. It was first established http://www.foodstandards.gov.uk/enforcement/mhservice/

Text Only Homepage Enforcement Meat Hygiene Service Home GM debate Media Centre Your Views ... Email Us Meat Hygiene Service The Meat Hygiene Service (MHS) is an Executive Agency of the Food Standards Agency. It was first established as an Executive Agency of the Ministry of Agriculture Fisheries and Food (now the Department for Environment, Food and Rural Affairs) on 1 April 1995 when it took over meat inspection duties from some 300 local authorities. An independent enforcement agency Operating in England, Scotland and Wales, the MHS provides the consumer and meat industry with: a single independent enforcement agency - applying consistent standards, and providing consistent inspection and enforcement services an agency accountable to the Food Standards Agency and to Parliament via Health Ministers for a service essential to protect public health and promote consumer confidence a unified inspection service under veterinary supervision acceptable to European Union and third country trading partners a transparent national basis for meat inspection charges a single agency best placed to manage changes/developments in meat inspection and risk management The full address of the MHS is: Meat Hygiene Service Kings Pool Peasholme Green YORK Enquiries about the Meat Hygiene Service email us : enquire@foodstandards.gsi.gov.uk

68. ODA Food Safety Division - 2002 Farmers Markets Guidelines or County Health Departments, or food establishment licenses be prepackaged and comefrom USDA meat product establishments. eggs may be sold at the market only http://www.oda.state.or.us/fsd/industry_info/guide.html

breadCrumbs(">>","index.html","breadcrumb", "breadcrumb","breadcrumb","0"); Food Safety Division Consumer information Industry information Shellfish/seafood information Inspection services ... Warnings and alerts 2002 Farmers Markets Guidelines Minimum requirements for food safety This publication is a guideline for the operation of a farmers market. These are minimum requirements that must be met in order to assure a minimum level of food safety. The Food Safety Division will perform inspections for compliance with these guidelines. Products Vendors offering food service items for sale will be licensed by local health departments, even if some packaged foods are also offered for sale. Food processing is defined as: cooking, baking, heating, drying*, mixing, grinding, churning, separating, extracting, cutting**, freezing or otherwise manufacturing a food or changing the physical characteristics of a food; and the packaging, canning or otherwise enclosing of such food in a container; but does not mean the sorting, cleaning or water rinsing of vegetables. * Drying includes the drying of herbs.

69. UCLA poultry, stuffed fish, stuffed meat, stuffed poultry Id food stuffed with fish readyto-eatfoods made from or containing eggs or comminuted meat or single http://www.ehs.ucla.edu/safety/saf_food4.html

USE OF MULTI-USE CLOTH TOWELS WITHIN THE FOOD FACILITY This handout will serve to familiarize the reader with both the positive and negative aspects and inherent dangers of using multi-use cloth towels within a food establishment. Furthermore, it is designed to set down certain procedures which shall be utilized by all food facility personnel for the proper disinfection of these towels. Cloth towels are an excellent "cleaning tool" due to their absorbency and ability to be re-used. The cloth towel which has been properly sanitized before use can GREATLY REDUCE the hazard of disease transmission in a food facility. This properly sanitized cloth towel will disinfect all surfaces it comes in contact with each time the towel is used. It is not a recommended practice to use water rinsed or dry cloth towels which have not been sanitized for food preparation surfaces or food contact surfaces. When using "dry or water-rinsed" cloth towels the risk of contributing to the transmission of disease causing organisms is extremely high if the towels are not properly SANITIZED before and after use. Therefore, it is recommended that all cloth towels* utilized within the food facility be sanitized in the following manner:

70. Food Safety For The Chronically Ill Factsheet covering foods to avoid, safe handling and preparation, and eating in restaurants.Category Home Cooking Safety...... should also be avoided since it contains raw eggs. Raw shellfish, like raw meat andpoultry, should Specialist, and EH Hoyle, Extension food Safety Specialist http://hgic.clemson.edu/factsheets/HGIC3643.htm

HGIC 3643 http://hgic.clemson.edu Food Safety for the Chronically Ill The chronically ill, such as those undergoing cancer treatments and individuals with AIDS, diabetes or kidney disease, are more susceptible to contracting a foodborne illness because of their weakened immune systems. Once contracted, these infections, with their severe vomiting and diarrhea, can be difficult to treat, and they can come back again and again. Three types of bacteria that grow on food and cause foodborne illness are of particular concern for persons with weakened immune systems. For example, AIDS patients are 100 times more likely to become ill from salmonella , 35 times more likely from Camplobacter and also much more likely to get listeriosis (which is often fatal for AIDS patients) than the otherwise healthy person. Salmonella bacteria, the most common cause of foodborne illness, are commonly found on raw or undercooked meats (especially poultry) and can be found in eggs even before they are cracked open. Camplyobacter jejuni bacteria are also found on raw poultry, but raw milk and contaminated drinking water can also be sources.

71. Traveling With Food Factsheet from Clemson University on food safety for vacation travel and car trips. How to avoid foods Category Home Cooking Tailgating and Picnics...... Perishable foods, like meat, poultry, eggs and fish do food feels warm, discard anymeat or poultry Specialist, and EH Hoyle, Extension food Safety Specialist http://hgic.clemson.edu/factsheets/HGIC3601.htm

HGIC 3601 http://hgic.clemson.edu Traveling With Food foodborne illness . Packing and storing food with food safety in mind can prevent this vacation disaster, and it is not that difficult. Just remember the "Five Rules of Traveling with Food." PLAN AHEAD A well-stocked cooler is a must! Have plenty of ice or frozen gel-packs on hand before you start packing. PACK SAFELY Pack perishables directly from the refrigerator to the cooler. You can pack meat and poultry while it is still frozen. It will thaw during the trip, extending its safety and shelf life. A full cooler will maintain its cold temperature longer than one that is only partially filled. Pack the remaining space with more ice or with fruit and non- perishable foods. Securely wrap or bag foods that may drip or leak, particularly raw meat, poultry or fish. Keep these from contact with ready-to-eat foods or beverages. PRESERVE THE COLD Put the cooler in the passenger section of the car instead of in the hot trunk. Frequently opening the cooler will cause the inside temperature to decrease. Preserve the cold temperature of the cooler by replenishing the ice as soon as it starts melting. PITCH THE WARM Pitch any foods that warm above refrigerator temperature (40 °F).

72. Consumer Information Center: Keep Your Food Safe either. These are some of the foods germs like best Milk and otherproducts; meat; eggs; Poultry; Seafood. You can keep food safe. This http://www.pueblo.gsa.gov/cic_text/food/food-safe/food-safe.htm

Return to Federal Citizen Information Center Home Page Printer-friendly page KEEP YOUR FOOD SAFE Food that goes bad can make you sick. This s called food poisoning. Sometimes when people think they have the "flu" or a "stomach bug," they really have food poisoning. What makes foods go bad? Germs. They get on foods and grow. You cannot see germs on food. You cannot always smell taste them, either. These are some of the foods germs like best: Milk and other products Meat Eggs Poultry Seafood You can keep food safe. This booklet tells you how to: buy safe food and keep it safe at home. Safe Food At the Store Buy cans and jars that look perfect. Do the cans have dents? Are the jars cracked? Do they have lids that are not closed tight? The food may have germs that can make you sick. Check eggs, too. Open the carton and see if any eggs are broken or cracked. Raw meat, poultry, and seafood sometimes drip. The juices that drip may have germs. Keep these juices away from other foods, Put raw meat, poultry, and seafood into plastic bags before they go into the cart. Pick up milk and other cold foods last. This will give them less time to warm up before you get home.

73. Keep Food Safe To Eat Foods That Are Safe From Harmful Bacteria, Do not eat raw or undercooked meat, poultry, eggs, fish, and shellfish (clams, oysters,scallops New information on food safety is constantly emerging. http://www.pueblo.gsa.gov/cic_text/food/dietguide2000/foodsafe.htm

Keep food safe to eat F oods that are safe from harmful bacteria, viruses, parasites, and chemical contaminants are vital for healthful eating. Safe means that the food poses little risk of foodborne illness (see box 13). Farmers, food producers, markets, food service establishments, and other food preparers have a role to keep food as safe as possible. However, we also need to keep and prepare foods safely in the home, and be alert when eating out. WHAT IS FOODBORNE ILLNESS? Foodborne illness is caused by eating food that contains harmful bacteria, toxins, parasites, viruses, or chemical contaminants. Bacteria and viruses, especially Campylobacter, Salmonella, and Norwalk- like viruses, are among the most common causes of foodborne illness we know about today. Eating even a small portion of an unsafe food may make you sick. Signs and symptoms may appear within half an hour of eating a contaminated food or may not develop for up to 3 weeks. Most foodborne illness lasts a few hours or days. Some foodborne illnesses have effects that go on for weeks, months, or even years. If you think you have become ill from eating a food, consult your health care provider. Follow the steps below to keep your food safe. Be very careful with perishable foods such as eggs, meats, poultry, fish, shellfish, milk products, and fresh fruits and vegetables. If you are at high risk of foodborne illness, be extra careful (see box 14).

74. Foodborne Nosocomial Outbreak Of Salmonella Reading -- Connecticut A thorough review of foodpreparation proceduresespecially for foods for contaminationwith Salmonella (eg, poultry, meat, and eggs)during inspection http://www.cdc.gov/epo/mmwr/preview/mmwrhtml/00015627.htm

November 22, 1991 / 40(46);804-806 Foodborne Nosocomial Outbreak of Salmonella reading Connecticut This report describes an outbreak of nosocomial salmonellosis associated with consumption of improperly thawed and cooked turkey. Although the outbreak occurred 1 year ago, this report is a timely reminder of the importance of proper cooking and handling of turkeyespecially during the holiday season. On November 13, 1990, an acute-care hospital in Connecticut submitted three isolates of group B Salmonella to the Connecticut State Department of Health Services Laboratory for serotyping: two isolates were from patients and one was from a hospital food-service employee. Stool had been cultured from one patient on November 3 (12 days after admission) because of diarrhea, and from the other patient on November 4 (3 days after admission) because of an episode of loose stools. The hospital food-service employee had had onset of diarrhea on November 4 and stool had been cultured on November 6. All three isolates were serotyped as S. reading. To identify other potential cases of S. reading infection, the hospital's infection-control department interviewed and obtained stool cultures from all 82 food-service employees, all 26 symptomatic nonfood-service employees, and a convenience sample of 24 asymptomatic nonfood-service employees. In addition, stool cultures were obtained from all 75 hospital inpatients who had had diarrhea or other symptoms suggestive of salmonellosis from November 1 through December 1.

75. Safe Food And Water - Divisions Of HIV/AIDS Prevention - HIV/AIDS Brochures - CD If meat is served pink or bloody, send it back to Do not order foods that may containraw eggs, such as Not all countries have high standards of food hygiene. http://www.cdc.gov/hiv/pubs/brochure/food.htm

National Center for HIV, STD and TB Prevention Divisions of HIV/AIDS Prevention Brochures Home Index Search ... Subscribe You can protect yourself from many infections by preparing food and drinks properly. Meat, poultry (such as chicken or turkey), and fish can make you sick if they are raw, undercooked, or spoiled. Raw fruits and vegetables are safe to eat if you wash them carefully first. Don’t drink water straight from lakes, rivers, streams, or springs. Why should I be careful about food and water? Food and water can carry germs that cause illness. Germs in food or water may cause serious infections in people with HIV. You can protect yourself from many infections by preparing food and drinks properly. What illnesses caused by germs in food and water do people with HIV commonly get? Germs in food and water that can make someone with HIV ill include Salmonella, Campylobacter, Listeria and Cryptosporidium. They can cause diarrhea, upset stomach, vomiting, stomach cramps, fever, headache, muscle pain, bloodstream infection, meningitis, or encephalitis. Do only people with HIV get these illnesses?

76. Food Safety RECEIVING The following guidelines will help you select fresh food. meat. FISH. POULTRY.eggs. SHELLFISH. DAIRY. ASEPTIC AND ULTRAPASTEURIZED PACKAGED foodS. http://www.unr.edu/hcs/nutrition/safefood.htm

NEVADA FOOD SAFETY This page was created with the purpose of providing information to food service workers and homemakers to improve food handling safety at commercial food operations as well as in the home. Sponsored in part by: Nutrition Department; Nevada Cooperative Extension, University of Nevada, Reno, and the U.S. Department of Agriculture. RECEIVING The following guidelines will help you select fresh food. MEAT FISH POULTRY EGGS ... STORAGE The following guidelines will help you properly store food. MEAT SEAFOOD POULTRY EGGS ... PREPARATION The following guidelines will help you properly prepare food. THAWING FOODS CORRECT TEMPERATURES TEMPERATURE REQUIREMENTS FOR COOKED FOODS SALADS AND SANDWICHES ... SERVING The following guidelines will help you properly serve food. HANDLING UTENSILS HOLDING HOT FOODS PREVIOUSLY PREPARED FOODS SELF-SERVICE OPERATIONS QUESTIONS? COMMENTS? PLEASE CONTACT US bowen@unr.edu YOUR INQUIRIES WILL BE ANSWERED WITHIN 48 HOURS, PLEASE MARK "URGENT" FOR A WITHIN 12 HOURS RESPONSE National Food Safety Database Special thanks to Stanley Omaye, Ph.D. and Hazel Bowen

77. Processing & Marketing Chicken Products: Meat & Eggs in order to get more in touch with their food supply eggs can be a good marketingtool, because they are to buy other products such as chicken meat, produce, etc http://attra.ncat.org/attra-pub/process&market.html

Livestock Production Guide Appropriate Technology Transfer for Rural Areas (ATTRA) PO Box 3657 Fayetteville, AR 72702 Phone: 1-800-346-9140 - FAX: (479) 442-9842 By Anne Fanatico NCAT Agriculture Specialist February 1998 The PDF version of this document is available at kb Contents Slaughter Equipment Regulations Eggs ... Sustainable Egg Production discusses adapting these models for layers. Slaughter No matter what type of model you use to raise your poultry, small-scale producers share issues and concerns with processing. Slaughter options for small-scale poultry operations include slaughtering on-farm, or contracting with a slaughter plant to do custom processing. Some producers have been able to make special arrangements, such as leasing a small processing plant for slaughter day. On-farm slaughter is carried out in a variety of settings: indoor areas, open-walled shed set-ups, or completely outdoors where the sun can aid in disinfection. Some producers even mount processing equipment on a trailer to share with other farmers. Access to clean water is important and screens for fly control may be necessary. The procedure for on-farm slaughter usually starts with withholding the feed the day before slaughter to reduce the amount of feed in the gut and the possibility of tearing the gut and causing bacterial contamination. Slaughter involves cooping the birds, transporting them to the slaughter area, placing the birds in killing cones, slitting their throats and letting them bleed out. The birds are then scalded to loosen the feathers, and the feathers are removed (usually with a mechanical plucker). The heads and feet are removed and then the carcasses are cut open and the organs removed (evisceration).

78. Food Safety - Eggs Because of larger quantities and preparing food ahead, there is safe handling andpreparation of eggs (external fact sheet); Call the USDA meat and Poultry http://www.metrokc.gov/health/foodsfty/eggs.htm

Food Protection Program Cooked Eggs Years ago, you could just look at an egg and tell if it was contaminated. It had a broken or dirty shell. Now a perfectly fine looking egg may contain disease, carrying bacteria such as salmonella enteritidis. The elderly, small children and those with immune compromised systems are more likely to get sick if they eat these bacteria in raw or undercooked eggs. Researchers believe salmonella from the infected hen is being passed into the egg before the shell is formed to cover it. The U.S. Centers for Disease Control now estimate that 1 egg in 10,000 may be contaminated. To lower the risk of getting sick from bacteria, cook both the egg yolk and the white until firm (140°F). There is a risk in eating "soft-boiled," "sunny side up," "over easy," or "soft scrambled eggs." There is also a risk in "from scratch" Caesar salad dressing or other foods made with raw or undercooked eggs. This can include soft custards, meringues on pies, Hollandaise Sauce, and even French toast. Raw cookie dough isn't safe, either. In a restaurant, ask your server if they serve pasteurized eggs.

79. Food Safety a minimum oven temperature of 325 F for cooking meat, poultry and Lower temperaturesmay not heat the food fast enough to prevent bacterial CHECKPOINT 2 eggs. http://www.seekwellness.com/nutrition/food_safety.htm

Seek Wellness Homepage Search Seek Wellness A D V E R T I S E M E N T advertisement Wellness Fitness Health Consumerism Mental Health Nutrition ... Wellness Pelvic Health Incontinence Men's Sexual Problems Prostate Health Center Women's Sexual Problems Conditions Centers Addison's Disease Arthritis Eating Disorders Gout ... Heart Disease Other Send us email New Incontinence Treatment Our Client List Add Us to Your Favorites Products Good For You Weight Loss Pros-Tect Men's Health Bars Zestra for Women Deferol for Climax Control Our Book Picks Diane Newman's new book: Seek Wellness at our Bookstore Nutrition Center What's New Overview Food Safety Healthy Meals and Snacks ... Resources Nutrition Center Sponsor Food Safety Contents Giving Recipes A Food Safety Update Are Bioengineered Foods Safe?

80. Eggs And Egg Products and pesticide residue tolerance and action levels for meat, poultry and eggs, anda Book Source Office of Public Health and Science, food Safety and http://www.foodriskclearinghouse.umd.edu/eggs_and_egg_products.cfm

Eggs and Egg Products Home Commodity Animal Products Community ... in Eggs and Broiler Chickens document.write (LongTextFormat("ftp://ext-ftp.fao.org/ES/Upload/Salmonella/Final-MRA/",100)) Source: Food and Agriculture Organization of the United Nations Author: World Health Organization/Food and Agriculture Organization of the United Nations Summary: Risk assessments of Salmonella in broiler chickens and eggs. The risk assessments share a common hazard identification and hazard characterization, but have separate exposure assessments and risk characterizations Resource type: report, tables, charts Risk Assessments of Salmonella in Eggs and Broiler Chickens: Interpretative Summary document.write (LongTextFormat("ftp://ext-ftp.fao.org/ES/Upload/Salmonella/Final-MRA/",100)) Source: Food and Agriculture Organization of the United Nations Author: World Health Organization/Food and Agriculture Organization of the United Nations Summary: This document provides an interpretative summary of the FAO/WHO Risk Assessment of Salmonella in Eggs and Broiler Chickens. It outlines the methods, results, and recommendations for future work. It also includes answers to questions posed by the Codex Committee on Food Hygiene to the expert group. Finally, data gaps and future research needs are identified Resource type: report, charts, tables

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