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Undercooked hens eggs remain a risk factor for sporadic Salmonella enteritidis infection.
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1999
Year
Hens EggsCase Control StudySalmonella ContaminationMedicinePathogenesisFoodborne IllnessPoultry DiseaseRisk FactorPoultry FarmingMicrobiologyInfection ControlFoodborne HazardFood SafetySalmonella Enteritidis InfectionEpidemiologyPoultry Science
The prevalence of salmonella contamination in hens' eggs remains high. A case control study of sporadic cases of Salmonella enteritidis infection in Wales in 1997 confirmed the association of infection with consumption of raw or lightly cooked eggs.