Predicted number of salmonellosis per million servings of eggs, according to the cooking method.

 
  Part of: Desvignes V, Buschhardt T, Guillier L, Sanaa M (2019) Quantitative microbial risk assessmentĀ forĀ Salmonella in eggs. Food Modelling Journal 1: e39643. https://doi.org/10.3897/fmj.1.39643