This is according to a scientific opinion from The European Food Safety Authority (EFSA). Salmonella Enteritidis causes the highest number of egg-borne outbreaks in the EU, and extending the sell-by date from 21 to 28 days would mean an increase in the risk of infections of 40 per cent for uncooked and 50 per cent for slightly-cooked eggs.
Published Wednesday 1 October 2014
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