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AbstractFrom 1988 to 1992, 66% of all food-borne illnesses caused by salmonella enteritidis involved eggs or foods containing eggs. Contamination of eggs may occur on the inside as well as the outside of the shell. This article outlines the proper refrigeration, cooking and handling methods to prevent most egg safety problems.
Series/Report no.University of Arizona Cooperative Extension Publication AZ9715
Revision of 1997 title by Meer and Misner
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