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A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg products, and several of these occur at the household level. The aim of the current study is to critically evaluate the current status of knowledge on\n                    <jats:italic>Salmonella<\/jats:italic>\n                    in eggs from a consumer's perspective, analyzing the hazard occurrence and the good practices that should be applied to reduce salmonellosis risk. Following a HACCP (Hazard Analysis and Critical Control Point) based approach, some steps along the food journey were identified as Critical Consumer Handling (CCH)\u2014steps in which consumers, through their behavior or choice, can significantly reduce the level of\n                    <jats:italic>Salmonella<\/jats:italic>\n                    in eggs and egg products. From shopping\/collecting to consumption, each of these steps is discussed in this review to provide an evidence\u2010based overview of risk factors of human salmonellosis related to egg consumption. The main message to consumers is to choose\n                    <jats:italic>Salmonella<\/jats:italic>\n                    \u2010free eggs (those that some official entity or producer guarantees that does not contain\n                    <jats:italic>Salmonella<\/jats:italic>\n                    ), when available, especially for dishes that are not fully heat treated. Second, as guaranteed\n                    <jats:italic>Salmonella<\/jats:italic>\n                    \u2010free eggs are only available in a few countries, refrigerated storage from the point of collection and proper cooking will significantly reduce the risk of salmonellosis. This will require a revision of the actual recommendations\/regulations, as not all ensure that eggs are maintained at temperatures that prevent growth of\n                    <jats:italic>Salmonella<\/jats:italic>\n                    from collection until the time of purchasing.\n                  <\/jats:p>","DOI":"10.1111\/1541-4337.12753","type":"journal-article","created":{"date-parts":[[2021,5,8]],"date-time":"2021-05-08T17:35:33Z","timestamp":1620495333000},"page":"2716-2741","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":92,"title":["<i>Salmonella<\/i>\n                    in eggs: From shopping to consumption\u2014A review providing an evidence\u2010based analysis of risk factors"],"prefix":"10.1111","volume":"20","author":[{"given":"Maria Jo\u00e3o","family":"Cardoso","sequence":"first","affiliation":[{"name":"Universidade Cat\u00f3lica Portuguesa, CBQF \u2010 Centro de Biotecnologia e Qu\u00edmica Fina \u2013 Laborat\u00f3rio Associado, Escola Superior de Biotecnologia  Porto Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8018-1478","authenticated-orcid":false,"given":"Anca Ioana","family":"Nicolau","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Engineering Dunarea de Jos University of Galati  Galati Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daniela","family":"Borda","sequence":"additional","affiliation":[{"name":"Faculty of Food Science and Engineering Dunarea de Jos University of Galati  Galati Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Line","family":"Nielsen","sequence":"additional","affiliation":[{"name":"Department of Food Science University of Copenhagen  Copenhagen Denmark"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rui Leandro","family":"Maia","sequence":"additional","affiliation":[{"name":"UFP Energy, Environment and Health Research Unit (FP\u2010ENAS) University Fernando Pessoa  Porto Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5176-1158","authenticated-orcid":false,"given":"Trond","family":"M\u00f8retr\u00f8","sequence":"additional","affiliation":[{"name":"Norwegian Institute of Food Fisheries and Aquaculture Research  \u00c5s Norway"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"V\u00e2nia","family":"Ferreira","sequence":"additional","affiliation":[{"name":"Universidade Cat\u00f3lica Portuguesa, CBQF \u2010 Centro de Biotecnologia e Qu\u00edmica Fina \u2013 Laborat\u00f3rio Associado, Escola Superior de Biotecnologia  Porto Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Susanne","family":"Kn\u00f8chel","sequence":"additional","affiliation":[{"name":"Department of Food Science University of Copenhagen  Copenhagen Denmark"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Solveig","family":"Langsrud","sequence":"additional","affiliation":[{"name":"Norwegian Institute of Food Fisheries and Aquaculture Research  \u00c5s Norway"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6296-5137","authenticated-orcid":false,"given":"Paula","family":"Teixeira","sequence":"additional","affiliation":[{"name":"Universidade Cat\u00f3lica Portuguesa, CBQF \u2010 Centro de Biotecnologia e Qu\u00edmica Fina \u2013 Laborat\u00f3rio Associado, Escola Superior de Biotecnologia  Porto Portugal"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,5,7]]},"reference":[{"key":"e_1_2_6_2_1","unstructured":"ACMSF\u2010Ad hoc Group on Eggs. 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