Baysal, Ayşe Handan2016-11-152016-11-152009Baysal, A. H. (2009). Sanitation of liquid egg products by nonthermal processes: HACCP and inactivation studies. In G. Wirtanen, & S. Salo (Eds.), Risk Management by Hygienic Design and Efficient Sanitation Programs. Paper presented at the 3rd Seminar on Risk Management by Hygienic Design and Efficient Sanitation Programs, Tallinn, Estonia, 4-6 May (pp. 119-120). Finland: VTT.97895138758790357-9387https://hdl.handle.net/11147/24463rd Seminar on Risk Management by Hygienic Design and Efficient Sanitation Programs; Tallinn; Estonia; 4 May 2009 through 6 May 2009Foodborne disease outbreaks involving Escherichia coli O157:H7 and Salmonella enteriditis in liquid egg products (LEPs) are the major public health concern. Egg is a principal source of the S. enteritidis able to colonize the ovarian tissue and is present within the contents of intact shell eggs. Most of the S. enteritidis outbreaks have been associated with shell eggs or egg containing products. Although statutory action has been taken at breeding flock level, contaminated eggs and LEPs remain the main source of infection. The special facility of S. enteritidis to cause prolonged infection of the avian reproductive tract has been a major factor in vertical transmission of the organism from breeding flocks and internal contamination of eggs is thought to have been the major factor in its spread S. enteritidis localizes in glandular parts of the reproductive tract.eninfo:eu-repo/semantics/openAccessHACCPLiquid egg productsPublic healthFood safetyConference Object2-s2.0-80053293889