Salmonella can be introduced into an egg through some 10,000 pores in the shell and entry could be facilitated by “egg sweating” or the formation of condensation on shell eggs, when they are moved from a cold to a warm environment with a minimum relative humidity.
Egg sweating occurs at many points during processing and transportation in the egg industry and Salmonella penetration into egg contents can increase when refrigerated eggs are moved to a warmer temperature. This occurs when eggs are tempered before wash, to minimise thermal cracks and before or after cold truck transportation if the ambient temperature and relative humidity permit.
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