Salmonella in eggs: From shopping to consumption—A review providing an evidence‐based analysis of risk factors

Abstract

Nontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. 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 Salmonella 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)—steps in which consumers, through their behavior or choice, can significantly reduce the level of Salmonella in eggs and egg products. From shopping/collecting to consumption, each of these steps is discussed in this review to provide an evidence‐based overview of risk factors of human salmonellosis related to egg consumption. The main message to consumers is to choose Salmonella‐free eggs (those that some official entity or producer guarantees that does not contain Salmonella), when available, especially for dishes that are not fully heat treated. Second, as guaranteed Salmonella‐free 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 Salmonella from collection until the time of purchasing.

Qualidade de ovos brancos, vermelhos, caipiras e enriquecidos comercializados no município de São Luís, MA

“…A presença de Salmonella nas amostras de ovos evidencia as infecções nas poedeiras em sistemas de criação em confinamento ou livres de gaiolas, assim como falhas controle higiênico sanitário na cadeia produtiva. Ressalta-se que as condições de temperaturas elevadas na comercialização aliada ao tempo prolongado para consumo podem favorecer a penetração da Salmonella da casca para o interior do ovo e/ou crescimento da bactéria na gema do ovo (Cardoso et al, 2021).…”

“…A contaminação por Salmonella spp. da casca para o interior dos ovos pode ocorrer conforme o período prolongado de estocagem do produto aliado a elevadas temperaturas ambientais (Cardoso et al, 2021). Durante o transporte e manuseio inadequado, pode ocorrer o comprometimento da integridade dos ovos, ficando assim suscetíveis a sujidades, tornando-os propensos a entrada de microrganismos (Rebouças et al, 2020).…”

Conflicting Issues of Sustainable Consumption and Food Safety: Risky Consumer Behaviors in Reducing Food Waste and Plastic Packaging

“…Other “at-home tests” or traditions for checking the safety status of food products also failed when academics tried to validate them. For example, putting eggs into water to check freshness does not indicate the presence of Salmonella [ 44 , 45 ]. However, consumption of eggs after expiration date is a common and risky habit in some countries [ 45 ].…”

Consumers across cultures: a comparative study about consumers’ role in food safety-related academic literature

“…), microbiological (pathogen bacteria, viruses and parasites) or physical (glass shards, pebbles, metal pieces etc.) in nature (Corlett and Stier, 1991), authors increasingly consider psychological factors to be relevant (Mcintosh et al, 1994;Røssvoll et al, 2015;Cardoso et al, 2021). It is important to note that social perception of risk is often out of line with the technical assessment of risk (Lofstedt and Frewer, 1998;Yeung and Morris, 2001).…”