The risk of exposure to Salmonella Enteritidis via eggs in Sweden has increased slightly but is still lower than the European average, according to a report.
The analysis covers risks associated with eggs on the Swedish market, with a focus on Salmonella Enteritidis.
According to Livsmedelsverket (The Swedish Food Agency), the occurrence of Salmonella in laying hen flocks has historically been very low. This is mainly because of a comprehensive national control program with regular sampling and strict measures in the event of positive findings.