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Is the risk of salmonellosis from eggs increasing?

April 26, 2017eggs risk salmonellosis

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Is the risk of salmonellosis from eggs increasing?

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No. Salmonellosis incidents related to eggs have decreased markedly since 1990. From 1996 through 1999, the Centers for Disease Control and Prevention (CDC) and FoodNet (a food-safety surveillance system operated by CDC and other agencies) have reported a decline in disease from Se of 48%. The fact that there are fewer cases of egg-related salmonellosis is considered to be the result of on-farm quality-control programs, refrigeration during transport and storage, and food-safety education for home and foodservice food preparers.