MONITORING OF PRINCIPAL FACTORS OF BACTERIAL HAZARDS IN THE INDUSTRIAL PRODUCTION OF CHICKEN FOOD GRADE EGGS
In the production of poultry products, special attention is paid to diseases the causative agents of which are common for poultry and humans; as far as poultry products contaminated with pathogenic and opportunistic microorganisms are a potential source of infections, toxic infections and toxicoses in humans. We studied the bacterial risks at all main stages of the industrial production of chicken food grade eggs and, the main critical control points of production were defined in compliance with the principles of the HACCP system