Ensuring safety of home-produced eggs to control salmonellosis in Poland: lessons from an outbreak in September 2011

Zielicka-Hardy, Anna; Zarowna, D; Szych, J; Madajczak, Grzegorz; Sadkowska-Todys, Małgorzata

doi:10.2807/ese.17.47.20319-en

Cited by 10 publications

(6 citation statements)

References 16 publications

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“…Major suspicious diet history for Salmonella infection in this study included ice milk, ice watermelon, seafood and meat. It has also been reported (Centers for Disease Control and Prevention [CDC], 2008; Raguenaud et al, 2012; Smith et al, 2012; Zielicka-Hardy et al, 2012) that the main cause of infectious diarrhea is the consumption of eggs and meat contaminated with Salmonella . The findings suggest that Salmonella infection is closely associated with food contamination.…”

Section: Discussionmentioning

confidence: 99%

Epidemiological and Molecular Investigations on Salmonella Responsible for Gastrointestinal Infections in the Southwest of Shanghai From 1998 to 2017

Pei

et al. 2019

Front. Microbiol.

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PurposeTo investigate the characteristics of gastrointestinal infections in Southwest Shanghai.MethodsClinical and epidemiological characteristics of patients with Salmonella infections between 1998 and 2017 admitted to the Jinshan Hospital in the Southwest of Shanghai were retrospectively analyzed. A total of 565 isolated Salmonella strains were classified by serotyping and pulsed field gel electrophoresis (PFGE).ResultsFrom 1998 to 2006, diarrhea was mainly caused by Vibrio parahaemolyticus followed by Shigella and Salmonella. From 2007 to 2010, Vibrio parahaemolyticus infection was the major cause of diarrhea followed by Salmonella and Shigella. From 2011 to 2017, Salmonella infections became the main cause of diarrhea after Vibrio parahaemolyticus. Salmonella infections increased from 2006 on and peaked between May and October, accounting for 82.48% of yearly infections. Patients with Salmonella infections (90.5%) had a history of eating unclean food, abdominal pain (58.05%), diarrhea ≥5 times a day (50.44%), moderate fever (24.96%) and increased fecal leukocytes (41.42%). From 1998 to 2017, infected specimens from clinical cases were dominated by Salmonella enterica serovar Typhimurium (S. Typhimurium) (21.59%) followed by Salmonella enterica serovar Enteritis (S. Enteritidis) (16.81%), Salmonella enterica serotype London (6.55%) and Salmonella group B (13.10%). Other species included Salmonella enterica serovar Thompson, Salmonella enterica serovar Saintpaul, Salmonella group D, Salmonella group C, Salmonella enterica serovar Choleraesuis and Salmonella enterica serovar Aberdeen. The PFGE classification of Salmonella serovars in 2008–2017 demonstrated that S. Enteritidis had 9 PFGE banding patterns and S. Typhimurium 16 with varying degrees of similarity among S. Enteritidis and S. Typhimurium. The results of antibiotic susceptibility tests for the 330 Salmonella strains revealed that fosfomycin had the highest sensitivity rate (97.5%) followed by levofloxacin and ceftriaxone (81%), and ampicillin/sulbactam (78.2%). The resistance to piperacillin and ciprofloxacin was 60.9 and 50.61%, respectively.ConclusionThe features of onset, epidemiological characteristics and molecular subtyping of Salmonella were conducive to clinical diagnosis, rational use of antibiotics and improved therapeutic efficacy.

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Section: Discussionmentioning

confidence: 99%

Epidemiological and Molecular Investigations on Salmonella Responsible for Gastrointestinal Infections in the Southwest of Shanghai From 1998 to 2017

Pei

et al. 2019

Front. Microbiol.

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“…In Europe, S. Enteritidis is the serovar most commonly associated with egg contamination in most of the egg and laying hen surveys carried out (Martelli and Davies, 2012;EFSA and ECDC, 2013). Food-borne outbreaks related to the consumption of S. Enteritidis-contaminated eggs are widely reported in Europe and globally (Gormley et al, 2012;Liu et al, 2012;Zielicka-Hardy et al, 2012;Davies et al, 2013;Zenner et al, 2013;Harker et al, 2014).…”

Section: Salmonella Prevalence and Serovar Distribution Among Isolatementioning

confidence: 99%

“…Food-borne outbreaks related to the consumption of S. Enteritidis-contaminated eggs are widely reported in Europe and globally (Gormley et al, 2012;Liu et al, 2012;Zielicka-Hardy et al, 2012;Davies et al, 2013;Zenner et al, 2013;Harker et al, 2014).…”

Section: Salmonella Prevalence and Serovar Distribution Among Isolatementioning

confidence: 99%

Scientific Opinion on the public health risks of table eggs due to deterioration and development of pathogens

2014

EFSA Journal

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Salmonella Enteritidis is considered the only pathogen currently posing a major risk of egg-borne diseases in the European Union (EU). The possible impact of extending the shelf-life of eggs on the risk to consumers posed by S. Enteritidis was estimated by applying a quantitative model and comparing the actual situation regarding the storage of eggs in the EU with different possible scenarios combined, considering the prolongation of the bestbefore and the sell-by date from 7 to a maximum of 70 days. Extending the sell-by date by one week (from 21 to 28 days), but leaving the best-before date unchanged, is estimated to result in a relative risk of illness of 1.4 and 1.5 for uncooked and lightly cooked egg meals respectively, compared to the current situation. If the best-before date is also extended by one week (from 28 to 35 days), the relative risk would be 1.6 and 1.7. In the worst case scenario considered (sell-by date of 42 days, best before date of 70 days), such figures would be 2.9 and 3.5. It should be noted that the absolute risk is greater for uncooked meals compared to lightly cooked meals. An effective way to minimise any increase in risk during extended storage is to keep the eggs refrigerated both at retail and the household. Regarding egg spoilage, such events strongly depend on the hygienic conditions of egg production and practices of egg handling, including storage times and temperatures. Finally, the impact of the prolongation of storage time on the quality criteria for eggs (3-hydroxybutyric acid and lactic acid) destined for manufacturing of egg products is considered negligible. Specifically, EFSA was asked to assess: (i) the public health risk posed by relevant pathogens and in particular by Salmonella in the consumption and handling of table eggs (Term of Reference, or ToR1), (ii) the public health risk deriving from deterioration (ToR2) and (iii) possible consequences for public health of an extended shelf-life of table eggs for the specific freshness criteria for egg products as laid out in the hygiene package (ToR3). © European Food Safety Authority, 2014 KEY WORDSIn order to answer the first ToR, the BIOHAZ Panel based its conclusions on the results of a quantitative model, aimed at describing the behaviour of Salmonella Enteritidis following vertical transmission, since this serovar is recognised to be the major pathogen related to egg-borne disease because of its ability to contaminate the interior of intact eggs during their formation within the body of an infected hen. The possible impact of extending the shelf-life of eggs on other serovars of Salmonella, as well as on other pathogens, is evaluated in a qualitative manner, with no individual serovar other than S. Enteritidis currently posing a major risk of egg-borne salmonellosis in the European Union (EU), although S. Typhimurium has been associated with relatively small outbreaks due to duck eggs. Trans-shell contamination (i.e. secondary contamination) is also discussed, but the impact of a prolongation of the shelf ...

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“…Salmonella spp., particularly Salmonella Enteritidis ( Salmonella enterica subsp. enterica serovar Enteritidis; SE), have been attributed to many food-borne disease outbreaks in humans, which were traced back to eggshells ( Braden, 2006 ; Chousalkar et al ., 2010 ; ECDC, 2014 ; Morgan et al ., 2007 ; Zielicka-Hardy et al ., 2012 ) The Food and Drug Administration (FDA) estimates that 142,000 illnesses are caused by consuming eggs contaminated with SE each year ( FDA, 2009 ). In the US, multi-state outbreaks of human SE infection associated with shell eggs occurred in 2010, resulting in approximately 1939 illnesses ( CDC, 2010 ).…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Salmonella on Eggshells by Chlorine Dioxide Gas

Kim

Yum

Yoon

et al. 2016

Korean Journal for Food Science of Animal Resources

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Microbiological contamination of eggs should be prevented in the poultry industry, as poultry is one of the major reservoirs of human Salmonella. ClO2 gas has been reported to be an effective disinfectant in various industry fields, particularly the food industry. The aims of this study were to evaluate the antimicrobial effect of chlorine dioxide gas on two strains of Salmonella inoculated onto eggshells under various experimental conditions including concentrations, contact time, humidity, and percentage organic matter. As a result, it was shown that chlorine dioxide gas under wet conditions was more effective in inactivating Salmonella Enteritidis and Salmonella Gallinarum compared to that under dry conditions independently of the presence of organic matter (yeast extract). Under wet conditions, a greater than 4 log reduction in bacterial populations was achieved after 30 min of exposure to ClO2 each at 20 ppm, 40 ppm, and 80 ppm against S. Enteritidis; 40 ppm and 80 ppm against S. Gallinarum. These results suggest that chlorine dioxide gas is an effective agent for controlling Salmonella, the most prevalent contaminant in the egg industry.

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Ensuring safety of home-produced eggs to control salmonellosis in Poland: lessons from an outbreak in September 2011

Cited by 10 publications

References 16 publications

Epidemiological and Molecular Investigations on Salmonella Responsible for Gastrointestinal Infections in the Southwest of Shanghai From 1998 to 2017

Epidemiological and Molecular Investigations on Salmonella Responsible for Gastrointestinal Infections in the Southwest of Shanghai From 1998 to 2017

Scientific Opinion on the public health risks of table eggs due to deterioration and development of pathogens

Inactivation of Salmonella on Eggshells by Chlorine Dioxide Gas

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