risk to consumers of tasting raw cookie dough, eating food with homemade mayonnaise or a prepared hollandaise sauce is that the raw eggs in these products can make you sick if they carry traces of salmonella.
The US Agricultural Research Service (ARS) says it has just lessened that risk by developing a new vaccine that increases antibodies in the hens’ intestines.
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The ARS poultry scientists found that hens inoculated with the vaccine and exposed to the organism shed 10 to 40% less salmonella in their faeces, making it less likely that the eggs they produce are contaminated with the disease.
