Egg

Egg recalls for Salmonella contamination have been soaring across global news outlets. Whether producing fresh, liquid, dried, scrambled, hard, whole eggs, egg whites, or egg yolks, egg producers, processors and exporters have to comply with local and international regulations by setting up a strict HACCP (Hazard Analysis Critical Control Point Plan) to monitor their operations and minimize the incidence of pathogens. Choosing the right testing and monitoring solutions to guarantee those perfect conditions prevents losses to finished products, and ensures profitability. bioMérieux acts as a skilled partner to provide the exact technological solutions that you need.