Public health investigations of Salmonella Enteritidis in catering raw shell eggs, 2002?2004

Abstract

Aims: In response to a dramatic change in the epidemiology of Salmonella Enteritidis in England and Wales thought to be associated with raw shell eggs, the Health Protection Agency initiated public health investigations to establish the incidence of Salmonella contamination and origin of eggs used by catering premises implicated in outbreaks of Salm. Enteritidis. Methods and Results: Between October 2002 and November 2004, 16 971 eggs were sampled and Salmonella were recovered from 3·4%. Salmonella was isolated from 5·5% and 6·3% of Spanish and eggs of unknown origin, respectively, used in catering premises linked to outbreaks, a level significantly higher than that (1·1%) found in nonLion Quality UK eggs sampled. The small sample of UK Lion Quality eggs tested (reflecting their lack of use in premises visited) did not contain Salmonella. Several phage types of Salm. Enteritidis other than phage type 4 (PT 4) were identified with nonUK eggs. Conclusions: Eggs from Spain were implicated as a major source of infection. Eggs were contaminated more frequently with Salmonella when shells were dirty and/or cracked, and stored at above 8°C. Significance and Impact of the Study: The use of Spanish eggs by the catering sector has been identified as a consistent significant factor in many of the outbreaks caused by Salm. Enteritidis nonPT4 in England and Wales during 2002–2004. Advice to caterers and hospitals that raw shell eggs should not be used in food that will either not be cooked or only lightly cooked should be reinforced.

Effects of UV-C on physicochemical quality attributes and Salmonella enteritidis inactivation in liquid egg products

“…Thus, disease outbreaks involving Salmonella enterica Ser. Enteritidis in LEP continue to be a major public health concern (FSA, 2008; Little et al, 2007).…”

Immunization with outer membrane protein A from Salmonella enterica serovar Enteritidis induces humoral immune response but no protection against homologous challenge in chickens

“…has been recognized as a major cause of food-borne illness in humans worldwide. Although a decreased incidence has been reported recently (Cogan and Humphrey, 2003;Mumma et al, 2004), major outbreaks still occur in the United Kingdom (Little et al, 2007) and the United States (Kuehn, 2010), causing it to remain relevant to public health. Although many different foods have been implicated in salmonellosis outbreaks, most cases are usually caused by the consumption of poultry and eggs (Schlundt et al, 2004).…”

Determination of Salmonella in egg shell and egg content in some selected areas of Bangladesh

“…The incidence levels of S. enteritidis in egg shell reported earlier were variable. In Spain, [18] around 0.8 to 1% salmonella contaminated eggs were reported while in United Kingdom, prevalence was from zero [19,20] to 2% [21] . The prevalence of salmonella in egg shell and egg content from bulk egg processing plant is also reported 0.5-3.7% in United States of America [16, 22, and 23] .…”