Abstract
Chicken eggs and their processed products are food products that have valuable nutritional and dietary properties.However, the shell and the food eggs themselves can be infected with Salmonella pathogens — Salmonella Enteritidis and Salmonella Typhimurium. The prevalence of salmonella infection associated with the production and consumption of chicken eggs, economic losses from the diagnosis and treatment of patients predetermine the need for a comprehensive study of risk factors, the development and improvement of a set of measures to prevent this anthropozoon infection. An analytical review of the scientific literature and regulatory documents allowed us to conclude that for the prevention of salmonellosis, it is necessary to develop and implement a set of sanitary and veterinary measures aimed at breaking the vertical and horizontal transmission routes of infection, covering all links of the food chain (from laying hens to eating eggs), among which disinfection measures play an important role.
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