Consumer Shell Egg Consumption and Handling Practices: Results from a National Survey.

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Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed.Replacing Corn and Wheat in Layer Diets with Hulless Oats Shows Effects on Sensory Properties and Yolk Quality of Eggs.

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Consumer Shell Egg Consumption and Handling Practices: Results from a National Survey.

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2015 nî lūn-bûn

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Consumer Shell Egg Consumption and Handling Practices: Results from a National Survey.

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Consumer Shell Egg Consumption and Handling Practices: Results from a National Survey.

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Katherine M Kosa

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Samantha Bradley

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Sandria Godwin

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Sheryl C Cates

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P2860

Foodborne illness acquired in the United States--major pathogens

Consumer food handling in the home: a review of food safety studies.

Salmonella enterica serotype Enteritidis and eggs: a national epidemic in the United States.

Consumer-reported handling of raw poultry products at home: results from a national survey.

Contamination of hands and work surfaces with Salmonella enteritidis PT4 during the preparation of egg dishes.

Consumer-phase Salmonella enterica serovar enteritidis risk assessment for egg-containing food products.

The emergence of grade A eggs as a major source of Salmonella enteritidis infections. New implications for the control of salmonellosis.

Cross-contamination in the kitchen: estimation of transfer rates for cutting boards, hands and knives.

Cooking practices in the kitchen-observed versus predicted behavior.

A comparison of results from an alcohol survey of a prerecruited Internet panel and the National Epidemiologic Survey on Alcohol and Related Conditions.

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Consumer Shell Egg Consumption and Handling Practices: Results from a National Survey.

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P2860

P2860

Consumer Shell Egg Consumption and Handling Practices: Results from a National Survey.

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