Salmonella contamination in non-UK produced shell eggs on retail sale in some regions of England

Little, C. L.; Walsh, Stephen; Hucklesby, L.; Surman-Lee, Susanne; Pathak, Kamal; Hall, Yolanda; Pinna, Elizabeth de; Threlfall, E. J.; Maund, A.; Chan, Chun-Han

doi:10.2807/esw.11.47.03086-en

Cited by 8 publications

(7 citation statements)

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“…Suresh et al [26] from India also reported that the prevalence of Salmonella on egg shells was 6.1%. However, in the United Kingdom, the prevalence of Salmonella on egg shells was 0.38% [27]. Furthermore, 0.29% Salmonella egg shell prevalence was reported from the United Kingdom [2].…”

Section: Discussionmentioning

confidence: 99%

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

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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.

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Section: Discussionmentioning

confidence: 99%

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

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“…Egg shells can be contaminated with Salmonella spp. during laying by contact with stool or other contaminated eggs during collection (27). Indeed, implementing proper procedures to prevent contamination of eggs during these processes could reduce the risk of…”

Section: Discussionmentioning

confidence: 99%

Phylogenic Relationship of Salmonella Serovars Isolated from Different Foodstuffs in Isfahan

Sabzali

Bouzari

2020

mljgoums

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Background and objectives: are divided into two species: Salmonella enterica and Salmonella Salmonella bongori. S. enterica has more than 2,500 serotypes. Serovars of S. enterica such as Typhimurium, Enteritidis, Paratyphi B, Paratyphi A and Newport are associated with human infections. Approximately 75% of human Salmonella infections have been associated with contaminated food such as eggs, chicken, beef, pork, dairy products, fruits and vegetables. The aim of this study was to determine the frequency of Salmonella strains isolated from various food sources in Isfahan, Iran. Methods: Forty Salmonella strains were isolated from 450 suspected cases referred to the veterinary reference laboratory of Isfahan Province. The isolates were identified by differential and serotyping tests and then confirmed by PCR. A phylogenic tree was constructed with 34 sequences by neighbor-joining method using the MEGA7 software (version 7.1). Results: Overall, 10 Salmonella serovars were isolated from 32 chicken meat, three beef and five egg shell samples. S. enterica serovar Ouakum (20%), S. Enteritidis (17.5%) and S. Typhimurium (17.5%) were the most common serovars, while S. enterica serovar Nitra (2.5%) was found as the least prevalent isolate. Conclusion: In this study, S. Typhimurium species is placed in different clusters along with sequences reported from different parts of the world, indicating that the serovars are circulating all over the world.

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“…Where a business sources its raw materials from can also be a significant factor with, for example, Salmonella contamination of poultry ranging from 0 percent in Sweden to 68 per cent in Hungary. Similarly, Salmonella contamination of eggs can vary from 0.2 per cent in Poland to 66 per cent in Spain (Little et al , 2006) and a recent increase in cases caused by a particular salmonella subtype is linked with eggs imported into the UK from Spain (Poulter, 2009). Where a business sources its raw materials from, should in theory, if that business exercises full and proper hygiene precautions, make no difference to the risk of food poisoning.…”

Section: Foods Produced Customers and Source Of Raw Materialsmentioning

confidence: 99%

Do businesses get the food poisoning they deserve?

Griffith¹

2010

British Food Journal

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PurposeFood poisoning remains a major public health problem and 2009 has seen major outbreaks with both financial and social implications. The aim of this paper is to examine whether a business gets the food poisoning it deserves and to assess the role of management including food safety culture in outbreaks.Design/methodology/approachFactors influencing the likelihood of a business causing food poisoning are considered and discussed using four categories or variables. These are then applied in a case study of an E coli O157 outbreak.FindingsThe risk of a business causing food poisoning depends on the types of foods produced, the people consuming the food and where the business sources its raw materials. These need to be considered in relation to the hygiene behaviour of the food handlers employed. Food safety does not happen by accident and to produce safe food consistently, especially on a large scale, requires management. Management includes the systems that are used and the organizational food safety culture of compliance with those systems. Food poisoning will never be totally prevented; however, to a considerable extent, a business does get the food poisoning it deserves.Originality/valueThis paper presents a novel approach to understanding the risk of a business causing food poisoning and will be of use to investigators, food safety inspectors, educators and industry.

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Salmonella contamination in non-UK produced shell eggs on retail sale in some regions of England

Abstract: The Food Standards Agency for the United Kingdom has published its findings of a survey of salmonella contamination in eggs produced outside the UK and on retail sale in England

Cited by 8 publications

References 0 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

Phylogenic Relationship of Salmonella Serovars Isolated from Different Foodstuffs in Isfahan

Do businesses get the food poisoning they deserve?

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