Salmonella and Eggs: From Production to Plate
Salmonella contamination of eggs and egg shells has been identified as a public health concern worldwide. A recent shift in consumer preferences has impacted on the egg industry, with a push for cage-free egg production methods. There has also been an increased desire from consumers for raw and unpr...
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doaj-98f0133b5cb445ae8d317a5469b364a52020-11-24T23:12:24ZengMDPI AGInternational Journal of Environmental Research and Public Health1660-46012015-02-011232543255610.3390/ijerph120302543ijerph120302543Salmonella and Eggs: From Production to PlateHarriet Whiley0Kirstin Ross1Health and the Environment, Flinders University, GPO Box 2100, Adelaide, 5001, AustraliaHealth and the Environment, Flinders University, GPO Box 2100, Adelaide, 5001, AustraliaSalmonella contamination of eggs and egg shells has been identified as a public health concern worldwide. A recent shift in consumer preferences has impacted on the egg industry, with a push for cage-free egg production methods. There has also been an increased desire from consumers for raw and unprocessed foods, potentially increasing the risk of salmonellosis. In response to these changes, this review explores the current literature regarding Salmonella contamination of eggs during the production processing through to food handling protocols. The contamination of eggs with Salmonella during the production process is a complex issue, influenced by many variables including flock size, flock age, stress, feed, vaccination, and cleaning routines. Currently there is no consensus regarding the impact of caged, barn and free range egg production has on Salmonella contamination of eggs. The literature regarding the management and control strategies post-collection, during storage, transport and food handling is also reviewed. Pasteurisation and irradiation were identified as the only certain methods for controlling Salmonella and are essential for the protection of high risk groups, whereas control of temperature and pH were identified as potential control methods to minimise the risk for foods containing raw eggs; however, further research is required to provide more detailed control protocols and education programs to reduce the risk of salmonellosis from egg consumption.http://www.mdpi.com/1660-4601/12/3/2543Salmonella salmonellosispublic healthrisk assessmentcagedfree rangeorganicfood handlingfoodborne illness |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Harriet Whiley Kirstin Ross |
spellingShingle |
Harriet Whiley Kirstin Ross Salmonella and Eggs: From Production to Plate International Journal of Environmental Research and Public Health Salmonella salmonellosis public health risk assessment caged free range organic food handling foodborne illness |
author_facet |
Harriet Whiley Kirstin Ross |
author_sort |
Harriet Whiley |
title |
Salmonella and Eggs: From Production to Plate |
title_short |
Salmonella and Eggs: From Production to Plate |
title_full |
Salmonella and Eggs: From Production to Plate |
title_fullStr |
Salmonella and Eggs: From Production to Plate |
title_full_unstemmed |
Salmonella and Eggs: From Production to Plate |
title_sort |
salmonella and eggs: from production to plate |
publisher |
MDPI AG |
series |
International Journal of Environmental Research and Public Health |
issn |
1660-4601 |
publishDate |
2015-02-01 |
description |
Salmonella contamination of eggs and egg shells has been identified as a public health concern worldwide. A recent shift in consumer preferences has impacted on the egg industry, with a push for cage-free egg production methods. There has also been an increased desire from consumers for raw and unprocessed foods, potentially increasing the risk of salmonellosis. In response to these changes, this review explores the current literature regarding Salmonella contamination of eggs during the production processing through to food handling protocols. The contamination of eggs with Salmonella during the production process is a complex issue, influenced by many variables including flock size, flock age, stress, feed, vaccination, and cleaning routines. Currently there is no consensus regarding the impact of caged, barn and free range egg production has on Salmonella contamination of eggs. The literature regarding the management and control strategies post-collection, during storage, transport and food handling is also reviewed. Pasteurisation and irradiation were identified as the only certain methods for controlling Salmonella and are essential for the protection of high risk groups, whereas control of temperature and pH were identified as potential control methods to minimise the risk for foods containing raw eggs; however, further research is required to provide more detailed control protocols and education programs to reduce the risk of salmonellosis from egg consumption. |
topic |
Salmonella salmonellosis public health risk assessment caged free range organic food handling foodborne illness |
url |
http://www.mdpi.com/1660-4601/12/3/2543 |
work_keys_str_mv |
AT harrietwhiley salmonellaandeggsfromproductiontoplate AT kirstinross salmonellaandeggsfromproductiontoplate |
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