New research conducted by the University of Adelaide shows there is no greater risk of Salmonella contamination in the production of free range eggs due to hot summer weather, compared with other seasons.
New research conducted by the University of Adelaide shows there is no greater risk of Salmonella contamination in the production of free range eggs due to hot summer weather, compared with other seasons.
Despite a higher number of cases of Salmonella poisoning from eggs and egg products during the hot summer months, researchers at the University's School of Animal and Veterinary Sciences say the egg production process itself is not to blame for the increase in cases.
The findings are further evidence that the hygiene around egg handling in the supply chain and in household and restaurant kitchens is critical to reducing food poisoning from eggs.
Researchers conducted a study of four Australian commercial free range egg farms, with the results now published online ahead of print in the journal Applied and Environmental Microbiology.
Read more at University of Adelaide
Photo credit: Gisela Francisco via Wikimedia Commons
