Economic losses are incurred by the deterioration of quality and compromise of safety of milk and eggs, whether the loss results from product recalls or destruction of product. Furthermore, consumption of products contaminated with pathogenic bacteria can also lead to human suffering. In order to improve the quality and safety of milk and eggs, a multifaceted approach is needed, including good agricultural, hygienic, sanitation, processing, distribution, and storage practices. More specifically, with regard to milk, it is important that dairy cows are disease-free, that milk-handling and pasteurization equipment is clean and sanitized, and that environmental contamination is controlled. Similarly, using Salmonella Enteritidis free chicks or pullets, cleaning and disinfecting hen houses between flocks, washing eggs properly, and refrigerating eggs promptly after collection can improve the quality and safety of eggs.

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