title: Undercooked hens eggs remain a risk factor for sporadic Salmonella enteritidis infection.
abstract: The prevalence of salmonella contamination in hens' eggs remains high. A case control study of sporadic cases of Salmonella enteritidis infection in Wales in 1997 confirmed the association of infection with consumption of raw or lightly cooked eggs.
authors.affiliation: PHLS Communicable Disease Surveillance Centre, Wales.
authors.forename: S
authors.initials: S
authors.lastname: Hayes
authors.forename: G
authors.initials: G
authors.lastname: Nylen
authors.forename: R
authors.initials: R
authors.lastname: Smith
authors.forename: R L
authors.initials: RL
authors.lastname: Salmon
authors.forename: S R
authors.initials: SR
authors.lastname: Palmer
mesh_terms: D000328:Adult; D016022:Case-Control Studies; D003296:Cooking; D004196:Disease Outbreaks; D004531:Eggs; D005260:Female; D006801:Humans; D008297:Male; D016017:Odds Ratio; D012307:Risk Factors; D012478:Salmonella Food Poisoning / Q000453:epidemiology* / Q000209:etiology*; D012477:Salmonella enteritidis / Q000302:isolation & purification*; D014852:Wales / Q000453:epidemiology