ADVISORY COMMITTEE ON THE MICROBIOLOGICAL SAFETY OF FOOD DISCUSSION PAPER Risk assessment of Salmonella from shell eggs

The purpose of this paper is to seek the Committee’s advice on whether the risk to consumers (including vulnerable groups) from consuming lightly cooked or raw shell eggs and their products has changed since the Committee last reviewed the subject of Salmonella in eggs in detail between 1998 and 2001. The paper provides background on this issue in light of developments. While hen’s eggs are the main focus for consideration, risks associated with other types of shell eggs (e.g. duck eggs) should not be overlooked.