Risk Assessment of Shell Eggs Internally Contaminated with Salmonella Enteritidis

When consumed in sufficient amounts, plant sterols 1 are associated with reduced blood levels of cholesterol. Because elevated blood cholesterol levels have been identified as a risk factor for coronary heart disease, there is considerable interest from the food industry in marketing the cholesterol-lowering effect by selling plant sterol-fortified products carrying health claims. The Food Directorate of Health Canada has assessed the validity of this claimed effect as well as the safety of plant sterol addition to food products in response to industry petitions.