The Microbiology of the Hen's Egg

Board, R. G.

doi:10.1016/s0065-2164(08)70612-9

Cited by 51 publications

(25 citation statements)

References 183 publications

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“…This pressure gradient, together with the presence of moisture on the eggshell surface, represents a risk of bacterial trans-shell penetration (Board and Fuller, 1994;Berrang et al, 1999) but without an obvious correlation with the level of contamination of the egg contents (De Reu et al, 2006b). …”

Section: Effect On Cuticle and Eggshell Integritymentioning

confidence: 99%

“…The gram-positive flora is dominant at the surface, comprising the genera Micrococcus, Staphylococcus, Streptococcus, Aerococcus and, to a lesser extent, Bacillus (Moats, 1979;De Reu et al, 2006b). Other less common contaminants are gram-negative bacteria of the genera Salmonella, Escherichia, Alcaligenes and Pseudomonas (Mayes and Takeballi, 1983;Board, 1994). According to Mayes and Takeballi (1983), Board and Tranter (1995) and Protais et al (2003), eggshell contamination could arise from dust, soil or faeces and the presence of bacteria could be ascribed to their tolerance to dry conditions. )…”

Section: Effects Of Temperature and Time On Spoilage Bacteriamentioning

confidence: 99%

“…According to Board (1994), while less prevalent at the egg surface, gram-negative bacteria are recognized as better at surviving the natural egg mechanical and physicochemical defences, facilitating their access to the internal egg compartments. Moreover, the internal properties of the egg favour growth of gram-negative bacteria, which have relatively simple nutritional requirements and the ability to grow at low temperatures (Board, 1977).…”

Section: Effects Of Temperature and Time On Spoilage Bacteriamentioning

confidence: 99%

“…According to Board (1994Board ( , 2000, a lag period of 7-20 days at ambient temperature is needed between contamination of the shells of newly laid eggs and the occurrence of microorganisms in the egg contents. The incidence of bacterial penetration increases with elevated holding temperatures.…”

Section: Effects Of Temperature and Time On Spoilage Bacteriamentioning

confidence: 99%

“…The incidence of bacterial penetration increases with elevated holding temperatures. Studies at 9, 25 and 35 °C showed maximum bacterial activity at 25 °C (Board, 1994). Even if they are more prevalent on the eggshell surface, gram-positive bacteria are rarely identified in rotten eggs during storage at ambient or refrigerated temperatures (Board, 2000).…”

Section: Effects Of Temperature and Time On Spoilage Bacteriamentioning

confidence: 99%

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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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Section: Effect On Cuticle and Eggshell Integritymentioning

confidence: 99%