As the U.S. government steps up efforts to reduce Salmonella Enteriditis illnesses resulting from eggs, food industry companies continue introducing treatments that either destroy the bacteria in the shell or significantly reduce its growth.
If cheesemaking is an art, then starter cultures can be likened to the temperamen tal artist, says Dan Pelgrin of Madison, Wis.-based Rhodia, Inc., a manufacturer of microbiological starter cultures for the food, dairy and agriculture industries.