Microbial health risk posed by table eggs in Trinidad

Adesiyun, Abiodun A.; Offiah, Nkechi V.; Seepersadsingh, Nadira; Rodrigo, Shelly; Lashley, Victoria; Musai, L.; Georges, Karla

doi:10.1017/s0950268805004565

Cited by 69 publications

(74 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…recovered from table eggs in Denmark, with a prevalence of 2.6% [24]. Salmonella on egg shells from the local market in this study (5.3%) was also in agreement with the work of Adesiyun et al [25], who reported 5.4% Salmonella prevalence on egg shells in Trinidad. Suresh et al [26] from India also reported that the prevalence of Salmonella on egg shells was 6.1%.…”

Section: Discussionsupporting

confidence: 91%

Prevalence, assessment, and antimicrobial resistance patterns of Salmonella from raw chicken eggs in Haramaya, Ethiopia

Kemal

Sibhat

Menkir

et al. 2016

J Infect Dev Ctries

View full text Add to dashboard Cite

Introduction: The presence of antimicrobial-resistant Salmonella in poultry and poultry products, including eggs, is a global public health concern. This study aimed to estimate the levels and patterns of antimicrobial resistance of Salmonella from chicken eggs and assess consumers' raw egg consumption and farmers' handling practices. Methodology: A total of 300 egg samples were collected from Haramaya open market (n = 150) and Haramaya University poultry farm (n = 150) in Ethiopia. Questionnaires were administered to egg sellers and buyers. A sterile cotton swab was used to sample the surface of eggs. The shells were sterilized and the egg content sampled. Isolation was done using the conventional methods for the detection of Salmonella, following the standard guidelines from ISO 6579. Sensitivity to 12 selected antibiotics was tested following the procedure of the Clinical and Laboratory Standards Institute. Results: A level of 5.3% was observed among eggs shells from the open market and 0% among egg shells from the poultry farm, for an overall level of 2.7%. There was a significant difference (p = 0.004) between the prevalence of Salmonella spp. in sample site and sample type. Of the antimicrobials tested, Salmonella isolates were all resistant to erythromycin and clindamycin. Isolates were sensitive to ciprofloxacin (100%) and chloramphenicol (87.5%). All isolates were resistant to multiple antibiotics. One-third of the consumers were found to have eaten raw eggs for perceived medicinal values. Conclusion: To minimize the potential contamination of eggs by pathogens, the eggs should be properly handled, transported, and stored.

show abstract

Section: Discussionsupporting

confidence: 91%

Prevalence, assessment, and antimicrobial resistance patterns of Salmonella from raw chicken eggs in Haramaya, Ethiopia

Kemal

Sibhat

Menkir

et al. 2016

J Infect Dev Ctries

View full text Add to dashboard Cite

show abstract

“…Lower incidence was recorded on the egg shells about In the present study, the data obtained showed that E. coli was isolated from shell and yolk of Balady eggs but not from albumen (44, 0 and 22%), while lower incidence detected in Battery system which were 27.5, 9 and 19% of shell, albumin and yolk, respectively. Nearly similar results were obtained by Adesiyun et al (2005) who found this bacterium on 58.7% of shell and in 4.3% of egg contents of farm eggs also, they added that the frequency of E. coli founded in eggs depending on their rearing sources.…”

Section: Discussionsupporting

confidence: 78%

Prevalence and Inhibition of Microbial Load on Chicken Eggs with Special References to Egg Quality and Hatchability

Ibrahim¹,

Mansour²,

Abdelrahman³

2014

American Journal of Animal and Veterinary Sciences

View full text Add to dashboard Cite

A total of 304 random chicken egg samples obtained from layers of Balady and Battery systems. 144 of chicken Balady and Battery eggs (72 of each sample were divided into 18 batches) were used for bacteriological evaluation. Enterobactriacae (94.4, 33.3 and 27.7%), Salmonella (77, 29 and 22%), E.coli (44, 0 and 22%) and Staphylococcus aureus (100, 97 and 98%) were detected in shell, albumen and yolk in Balady eggs, respectively. Battery system showed lower incidence in Enterobactriacae (50, 16.6 and 22%), Salmonella (41.6, 8 and 0%), E.coli (27.7, 9 and 19%) and Staphylococcus aureus (100, 83 and 95%), respectively. Results concluded that the system in which the hens are housed contribute in rate of contamination of eggs. Staphylococcus aureus showed a higher prevalence rate compared to other pathogens in both laying systems. About 160 Balady eggs were selected for studying the effect of different pathogen inhibitors, 80 eggs for detecting preservation after 21 days at room temperature and the other 80 fertile Balady eggs for detecting hatchability and mortality. The efficacy of application of different pathogen inhibitors as Propionic acid at different concentration 10, 30, 50, 70 and 100%, Hydrogen Peroxides (H 2 O 2 ) 3% and Virkon S 1% on eggs were recorded. Propionic acid10%, Virkon S and H 2 O 2 showed nearly similar significant inhibitory effect on pathogens on egg shells ranged from 86 to 100%, albumin from 33.4 to 100% and yolk from 34.3 to100%, while 30% Propionic acid has highly significant inhibitory effect on pathogen load ranged from 99.8 to100%. About 30% propionic acid concentration had a preservative effect on table eggs for 21 days at room temperature and increasing hatching percent up to 90% and lowering embryonic mortality to10% in fertile eggs. The findings of this study indicate that 30% Propionic acid may be considered as a favorable disinfectant agent for the egg shell spraying.

show abstract

“…Therefore, the contamination rate concerning Salmonella spp. is similar to isolation rates described in other studies (1,2) and in the annual zoonosis report of the EFSA (4). Unlike Adesiyun et al (1), we found thermotolerant Campylobacter spp.…”

supporting

confidence: 91%

Occurrence of Thermotolerant Campylobacter spp. on Eggshells: a Missing Link for Food-Borne Infections?

Messelhäußer¹,

Thärigen²,

Elmer-Englhard³

et al. 2011

Appl Environ Microbiol

View full text Add to dashboard Cite

We analyzed the prevalence of thermotolerant Campylobacter spp. compared that of to Salmonella spp. in raw yolk and on eggshells. A total of 2,710 eggs were investigated for each bacterium. Viable bacteria were found in 4.1% (Campylobacter spp.) and 1.1% (Salmonella spp.) of the eggshell samples, whereas the egg yolk samples were negative for both bacteria.Thermotolerant Campylobacter spp. are one of the most important causes of food-borne disease in Germany. In 2008, the European Food Safety Authority (EFSA) registered 190,566 cases of human campylobacteriosis from 24 countries and 131,468 cases of human salmonellosis from 28 European countries (4). During the last 5 years, the number of Salmonella infections in Europe continuously and significantly decreased, while the number of Campylobacter cases remained on a high level. One important reservoir of thermotolerant Campylobacter spp. is poultry, mainly broilers and laying hens (4). Therefore, chicken meat is one source of food-borne campylobacteriosis, either directly by eating undercooked chicken or via cross-contamination of other ready-to-eat products. In comparison to the knowledge about the contamination rate of chicken meat, there are only a few data available about the prevalence of thermotolerant Campylobacter spp. on the eggshell or in the egg content itself. This transmission route is well described for Salmonella spp. but not for thermotolerant Campylobacter spp. Therefore, the aim of our study was to collect data about the prevalence of thermotolerant Campylobacter spp. in raw yolk and in parallel on the eggshells. These data can be used for a risk assessment concerning possible human foodborne campylobacteriosis via cross-contamination of ready-toeat food or via eating undercooked eggs or food produced with raw egg.During the years 2009 and 2010, 2,710 eggs were investigated for the presence of thermotolerant Campylobacter spp. and the same number of eggs was investigated for the presence of Salmonella spp. by using cultural and molecular methods. For the surveillance program, 271 samples with two egg packages per sample, each containing 10 eggs, were taken from the retail level, mostly from self-service supermarkets and shops. Forty-five percent of the eggs originated from laying hens kept in deep litter (barn eggs), 18% were labeled as free-range eggs, 21% came from hens kept in battery cages, and 16% were taken unsorted directly from farms. Ten eggs were pooled and investigated for the presence of thermotolerant Campylobacter spp. and 10 eggs for the presence of Salmonella spp. The eggs were cracked aseptically by using a sterile spoon to crack the eggshell on one end, and then the shell was broken by hand (using sterile gloves) in two parts to separate eggshell and egg content. The egg yolk was separated from the egg white by using a sterile syringe. Then, the eggshell and the raw egg yolk were investigated separately. For the detection of thermotolerant Campylobacter spp., both parts of the sample were transferred to 225 ml of Preston selecti...

show abstract

Microbial health risk posed by table eggs in Trinidad

Cited by 69 publications

References 23 publications

Prevalence, assessment, and antimicrobial resistance patterns of Salmonella from raw chicken eggs in Haramaya, Ethiopia

Prevalence, assessment, and antimicrobial resistance patterns of Salmonella from raw chicken eggs in Haramaya, Ethiopia

Prevalence and Inhibition of Microbial Load on Chicken Eggs with Special References to Egg Quality and Hatchability

Occurrence of Thermotolerant Campylobacter spp. on Eggshells: a Missing Link for Food-Borne Infections?

Contact Info

Product

Resources

About