At a federal hearing in Sacramento earlier this month, government officials said that from 1996 to 1998, the number of Salmonella enteritidis-related illnesses cases fell by 44 percent, to about 230, 000 a year.
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Dry-ice blasting can be used to clean food processing equipment to effectively decontaminate surfaces of Salmonella enteritidis, E . coli, and Listeria monocytogenes such that these microorganisms are not detectable using conventional microbiological methods.
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They have certainly taken a beating over the last decade, ever since scientists discovered that Salmonella enteritidis, the food-borne bacteria, could be transmitted from the inside, as well as the outside, of the eggshell.
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Poultry researchers and farmers say the government is mounting a major attack on Salmonella enteritidis because it is a manageable battle that can be won _ despite questions about the actual threat of salmonella.
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Salmonella enteritidis is a relative newcomer in the world of food-borne pathogens, showing up inside eggs in the Northeast in the early 1980s, then spreading to California _ particularly Southern California _ in the mid-1990s.
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Contrarily, previous research suggests that eggs from modern housing systems have superior structural integrity in their shells, allowing for greater resistance to penetration by the Salmonella Enteritidis pathogen and decreasing the risk of egg contamination.
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The idea is to eradicate Salmonella enteritidis, a relatively new strain of the bacteria that first showed up in eggs on the East Coast during the 1980s and has made hundreds of thousands of people sick.
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The primary risk associated with eggs is food-borne illness caused by " Salmonella enteritidis " bacteria . " Salmonella enteritidis " is a dangerous bacterium that can be transferred to humans through ingestion of raw or undercooked eggs.
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This time, the culprit isn't cholesterol, but Salmonella enteritidis, a relatively new strain of the bacteria that first showed up in eggs on the East Coast during the 1980s and has made hundreds of thousands of people sick.
40.
The primary risk associated with eggs is food-borne illness caused by " Salmonella enteritidis " bacteria . " Salmonella enteritidis " is a dangerous bacterium that can be transferred to humans through ingestion of raw or undercooked eggs.
