Abstract
Egg production in Canada is highly controlled under a supply management system, and all registered egg producers must conduct regular testing of the production facilities for Salmonella. In most provinces, the testing is conducted under the guidelines of the “Start Clean-Stay Clean” on-farm food safety programs. This Hazard Analysis Critical Control Point-based program incorporates on-farm activities that help to reduce the risk of Salmonella Enteritidis contamination of eggs, thus reducing the risk of human illness. Although human illnesses associated with Salmonella enterica serovar Enteritidis have increased in Canada, there is little evidence to link the increase to consumption of eggs produced through the supply management system, as many other risk factors for Salmonella Enteritidis infections have been identified. However, safe food handling practices throughout the food chain need to be improved to mitigate infections from handling or consumption of eggs.
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