Ensuring egg safety: review of microbial control in the supply chain

This scope of this project is to determine if various lower storage temperatures will mitigate the
growth of Salmonella Enteritis and Salmonella Typhimurium. The work will involve literature
review, use of specific scientific databases, and collaboration with scientists to ensure accurate
information is gathered. Potential insight of this project will also determine the root cause of
food poisoning when eggs are involved. This project will result into the publication of a peer
review report.