date:Aug 01, 2014
es higher than currently for both uncooked and slightly cooked eggs.
The results are similar for eggs used in catering establishments, which are usually collected directly from wholesalers, by-passing retail.
To calculate such estimates, EFSA experts used a quantitative model that allowed comparing the current situation regarding the storage of eggs in the EU with different possible scenarios, using different sell-by dates and best-before dates.
If Salmonella is present inside eggs, it ca