Case Study of an Outbreak of Salmonella Enteritidis Associated with Shell Eggs and Egg-Containing Products

2016 ◽  
pp. 186-203 ◽  
Keyword(s):  
Salmonella Enteritidis ◽  
Shell Eggs

A Case Study on Salmonella enteritidis (SE) Origin at Three Egg-Laying Farms and Its Control with an S. enteritidis Bacterin

2000 ◽  
Vol 44 (3) ◽  
pp. 519 ◽  
Author(s):  
Yuji Yamane ◽  
Joan D. Leonard ◽  
Rieko Kobatake ◽  
Naoko Awamura ◽  
Yukiko Toyota ◽  
...  
Keyword(s):  
Salmonella Enteritidis ◽  
Egg Laying

scholarly journals Dose–response effects in an outbreak of Salmonella enteritidis

1994 ◽  
Vol 112 (1) ◽  
pp. 13-23 ◽  
Author(s):  
E. D. Mintz ◽  
M. L. Cartter ◽  
J. L. Hadler ◽  
J. T. Wassell ◽  
J. A. Zingeser ◽  
...  
Keyword(s):  
Incubation Period ◽  
Salmonella Enteritidis ◽  
Subjective Rating ◽  
Exposure Group ◽  
Group V ◽  
High Exposure ◽  
Shell Eggs ◽  
Duration Of Illness ◽  
Low Exposure

SummaryThe effects of ingested Salmonella enteritidis (SE) dose on incubation period and on the severity and duration of illness were estimated in a cohort of 169 persons who developed gastroenteritis after eating hollandaise sauce made from grade–A shell eggs. The cohort was divided into three groups based on self–reported dose of sauce ingested. As dose increased, median incubation period decreased (37 h in the low exposure group 21 h in the medium exposure group v. 17·5 h. in the high exposure group, P = 0.006) and greater proportions reported body aches (71 v. 85 v. 94%, P = 0.0009) and vomiting (21 v. 56 v. 57%, P = 0.002). Among 118 case-persons who completed a follow–up questionnaire, increased dose was associated with increases in median weight loss in kilograms (3.2 v. 4.5 v. 5.0, P = 0.0001), maximum daily number of stools (12.5 v. 15.0 v. 20.0, P = 0.02), subjective rating of illness severity (P = 0.0007), and the number of days of confinement to bed (3.0 v. 6.5, P = 0.04). In this outbreak, ingested dose was an important determinant of the incubation period, symptoms and severity of acute salmonellosis.

scholarly journals Changing patterns of Salmonella serovars: increase of Salmonella Enteritidis in São Paulo, Brazil

1996 ◽  
Vol 38 (5) ◽  
pp. 315-322 ◽  
Author(s):  
A.T. Tavechio ◽  
S.A. Fernandes ◽  
B.C. Neves ◽  
A.M.G. Dias ◽  
K. Irino
Keyword(s):  
Environmental Samples ◽  
Salmonella Enteritidis ◽  
Food Poisoning ◽  
Significant Rise ◽  
Blood Cultures ◽  
Shell Eggs ◽  
Commercial Feed ◽  
Changing Patterns ◽  
Immunodeficiency Syndrome ◽  
Human Infections

Serovars of a total of 5,490 Salmonella strains isolated during the period of 1991-95, from human infections (2,254 strains) and from non-human materials (3,236 strains) were evaluated. In the studied period, 81 different serovars were determined among human isolates. Salmonella Enteritidis corresponded to 1.2% in 1991, 2% in 1992, 10.1% in 1993, 43.3% in 1994, and 64.9% in 1995 of all isolates. A significant rise on the isolation of this serovar was seen since 1993 linked to food poisoning outbreaks. It is reported also an increase on the isolation of S. Enteritidis from blood cultures, associated mainly with patients with immunodeficiency syndrome. S. Enteritidis was prevalent among one hundred and thirty different serovars isolated from non-human sources. Increasing number of isolation of this serovar was seen from shell eggs, breeding flocks and from environmental samples. It is also reported a contamination of commercial feed stuffs by S. Enteritidis which represents a major concern for Brazilian poultry industry.

Validation of the Reveal® 2.0 Group D1 Salmonella Test for Detection of Salmonella Enteritidis in Raw Shell Eggs and Poultry-Associated Matrixes

2016 ◽  
Vol 99 (4) ◽  
pp. 1017-1024 ◽  
Author(s):  
Mark Mozola ◽  
Preetha Biswas ◽  
Ryan Viator ◽  
Emily Feldpausch ◽  
Debra Foti ◽  
...  
Keyword(s):  
Salmonella Enteritidis ◽  
Probability Of Detection ◽  
Poultry Feed ◽  
Operating Parameters ◽  
Department Of Agriculture ◽  
Shell Eggs ◽  
Chicken Carcass ◽  
Inspection Service ◽  
The U.S ◽  
Culture Procedure

Abstract A study was conducted to assess the performance of the Reveal® 2.0 Group D1 Salmonella lateral flow immunoassay for use in detection of Salmonella Enteritidis (SE) in raw shell eggs and poultry-associated matrixes, including chicken carcass rinse and poultry feed. In inclusivity testing, the Reveal 2.0 test detected all 37 strains of SE tested. The test also detected all but one of 18 non-Enteritidis somatic group D1 Salmonella serovars examined. In exclusivity testing, none of 42 strains tested was detected. The exclusivity panel included Salmonella strains of somatic groups other than D1, as well as strains of other genera of Gram-negative bacteria. In matrix testing, performance of the Reveal 2.0 test was compared to that of the U.S. Department of Agriculture, Food Safety and Inspection Service Microbiology Laboratory Guidebook reference culture procedure for chicken carcass rinse and to that of the U.S. Food and Drug Administration Bacteriological Analytical Manual for raw shell eggs and poultry feed. For all matrixes evaluated, there were no significant differences in the ability to detect SE when comparing the Reveal 2.0 method and the appropriate reference culture procedure as determined by probability of detection statistical analysis. The ability of the Reveal 2.0 test to withstand modest perturbations to normal operating parameters was examined in robustness experiments. Results showed that the test can withstand deviations in up to three operating parameters simultaneously without significantly affecting performance. Real-time stability testing of multiple lots of Reveal 2.0 devices established the shelf life of the test device at 16 months postmanufacture.

Growth and Heat Resistance of Salmonella enteritidisin Refrigerated and Abused Eggs

1993 ◽  
Vol 56 (11) ◽  
pp. 927-931 ◽  
Author(s):  
A. MAHDI SAEED ◽  
CAROL W. KOONS
Keyword(s):  
Heat Resistance ◽  
Salmonella Enteritidis ◽  
Room Temperature ◽  
Storage Temperature ◽  
Phase 1 ◽  
Shell Eggs ◽  
Growth Inhibitory ◽  
Significant Barrier ◽  
The Common ◽  
Salmonella Survival

The effect of storage temperature on the growth and heat resistance of Salmonella enteritidis (SE) in eggs artificially inoculated with 20 CFU per egg has been investigated. SE organisms grew to a stationary phase (1 × 109 CFU/ml of egg) within 2–3 d after storing the eggs at room temperature (23°C), while minimal or no growth occurred in similarly inoculated eggs that were refrigerated at 4°C. None of the common methods of egg cooking was found totally effective in eliminating SE organisms in massively contaminated eggs. SE organisms survived in significantly higher proportions of the eggs that were stored at 23°C than in refrigerated eggs after cooking by different methods (P < 0.05). Higher rates of Salmonella survival after cooking were detected in the eggs that were stored at room temperature for 5 d or longer than in eggs stored for shorter time (P < 0.05). Data from this study indicated: i) storage abuse of eggs can be a major factor in increasing the prevalence of eggborne SE infections by increasing the infectious load and heat resistance of the SE organisms in the contaminated eggs, and ii) that breaking and pooling of eggs immediately before cooking can minimize the substantial multiplication of SE organisms from slightly contaminated eggs. Refrigeration, therefore, can be a significant barrier against SE infections through its growth inhibitory and heat resistance-reducing effects on the SE organisms in contaminated shell eggs as well as in large volumes of liquid eggs intended for pasteurization.

Survey of Salmonella Contamination of Non–United Kingdom-Produced Raw Shell Eggs on Retail Sale in the Northwest of England and London, 2005 to 2006

2007 ◽  
Vol 70 (10) ◽  
pp. 2259-2265 ◽  
Author(s):  
C. L. LITTLE ◽  
S. WALSH ◽  
L. HUCKLESBY ◽  
S. SURMAN-LEE ◽  
K. PATHAK ◽  
...  
Keyword(s):  
United Kingdom ◽  
Salmonella Enteritidis ◽  
Phage Type ◽  
Control Measures ◽  
Retail Sale ◽  
England And Wales ◽  
Shell Eggs ◽  
Phage Types ◽  
Weighted Prevalence

This survey was prompted by a change in the epidemiology of Salmonella Enteritidis infections in England and Wales and elsewhere in Europe and, to our knowledge, is the first survey to provide information on Salmonella contamination of non–United Kingdom eggs on retail sale. Based on 10,464 non–United Kingdom eggs (1,744 pooled samples of six eggs) purchased between March 2005 and July 2006, the total weighted prevalence estimate for all Salmonella detected in non–United Kingdom eggs was 3.3%. Of the eggs sampled, most were produced in Spain (66.3%), France (20.0%), or The Netherlands (7.4%). Salmonella was detected from 4.4 and 0.3% of eggs produced in Spain and France, respectively, with weighted prevalence estimates. Eight different Salmonella serotypes were recovered from non–United Kingdom eggs, of which Salmonella Enteritidis predominated, with an estimated prevalence of 2.6%. Salmonella Enteritidis was obtained only from Spanish eggs. Nine different phage types of Salmonella Enteritidis were identified, with phage type 1 found to be the predominant phage type. Most of the Salmonella Enteritidis isolates obtained from Spanish eggs in the survey were resistant to nalidixic acid with concomitant decreased susceptibility to ciprofloxacin (0.125 to 1.0 mg/liter) or ampicillin (8.0 mg/liter). Salmonella Enteritidis phage type 1 until now had not been detected in eggs examined as part of previous United Kingdom egg surveys but has been detected in eggs of Spanish origin examined during recent national outbreaks of Salmonella Enteritidis non–phage type 4 infections in England and Wales. Eggs are a commonly consumed food that may occasionally be contaminated with Salmonella. The rates of contamination may be linked to the origin of the eggs. Consumers and caterers need to be aware of this continuing hazard, adopt appropriate control measures, and follow advice provided by national food agencies in order to reduce the risk of infection.

Comparison of Homogenization Methods for Recovering Salmonella Enteritidis from Eggs

2003 ◽  
Vol 66 (9) ◽  
pp. 1666-1669 ◽  
Author(s):  
K. H. SEO ◽  
R. E. BRACKETT ◽  
I. E. VALENTÍN-BON ◽  
P. S. HOLT
Keyword(s):  
Salmonella Enteritidis ◽  
The Other ◽  
Inoculum Level ◽  
Shell Eggs ◽  
Homogenization Methods

For Salmonella Enteritidis (SE) detection, shell eggs have been homogenized with stomachers, with electric blenders, and by hand massaging. However, to date, there have been no published reports addressing whether the method of homogenization affects the recovery of SE from raw eggs. Three inoculum levels (10, 126, and 256 SE cells per pool of 10 eggs) were used to conduct three experiments. The 10-egg pools were homogenized by one of four homogenization methods—mechanical stomaching, electric blending, hand massaging, and hand stirring—for 30 s. The homogenized eggs were then incubated at 37°C, and SE colonies were enumerated after 24 and 48 h of incubation. After 24 h of incubation, no SE was recovered from egg samples from stomached or electrically blended pools inoculated with <10 cells, while levels of 106 CFU/ml were found for samples from whipped or hand-massaged pools inoculated with <10 cells. Similarly, after 24 h of incubation, the numbers of SE cells recovered from hand-massaged or hand-stirred egg pools inoculated with 126 cells were significantly larger than the numbers recovered from stomached or electrically blended egg pools inoculated with 126 cells. The number of SE cells recovered from samples homogenized with a blender was still significantly smaller than the numbers recovered from samples homogenized by the other three methods when the inoculum level was increased to 256 CFU per pool. However, the SE count for all samples approached 9 log10 CFU/ml after 48 h of incubation. It is concluded that the detection of small SE populations in shell egg samples could be improved with the use hand massaging and hand stirring for homogenization.

scholarly journals Rapid inactivation of Salmonella Enteritidis on shell eggs by plant-derived antimicrobials

2013 ◽  
Vol 92 (12) ◽  
pp. 3228-3235 ◽  
Author(s):  
Indu Upadhyaya ◽  
Abhinav Upadhyay ◽  
Anup Kollanoor-Johny ◽  
Sangeetha Ananda Baskaran ◽  
Shankumar Mooyottu ◽  
...  
Keyword(s):  
Salmonella Enteritidis ◽  
Shell Eggs ◽  
Rapid Inactivation

Factors Influencing Inactivation of Salmonella Enteritidis in Hard-Cooked Eggs

2000 ◽  
Vol 63 (1) ◽  
pp. 36-43 ◽  
Author(s):  
W. CHANTARAPANONT ◽  
L. SLUTSKER ◽  
R. V. TAUXE ◽  
L. R. BEUCHAT
Keyword(s):  
Salmonella Enteritidis ◽  
Egg Yolk ◽  
Cooking Methods ◽  
Cooking Method ◽  
Shell Eggs ◽  
Hen’S Egg ◽  
Large Shell ◽  
C Value ◽  
Salmonella Senftenberg ◽  
Resistance To Heat

The inside of a hen's egg, once considered sterile, is now known to occasionally harbor Salmonella Enteritidis. At least two recent outbreaks of salmonellosis in which Salmonella Enteritidis PT34 was involved have been associated with hard-cooked eggs. This study was undertaken to compare D56°C values of Salmonella Senftenberg 775W and six strains of Salmonella Enteritidis isolated from outbreaks associated with eggs. D56°C values for Salmonella Enteritidis in liquid egg yolk ranged from 5.14 to 7.39 min; the D56°C value for Salmonella Senftenberg was 19.96 min. The two PT34 strains from outbreaks associated with hard-cooked eggs did not exhibit significantly higher resistance to heat compared with two PT4 strains and one strain each of PT8 and PT13a. A PT4 strain and a PT34 strain of Salmonella Enteritidis were separately inoculated (107 to 108 CFU) into the yolk of medium and extra large shell eggs at 10 and 21°C, and survival was monitored using two cooking methods: (i) placing eggs in water at 23°C, heating to 100°C, removing from heat, and holding for 15 min (American Egg Board method) and (ii) placing eggs in water at 100°C, then holding for 15 min at this temperature. Within the 15-min holding periods, inactivation was more rapid using the method recommended by the American Egg Board compared with method 2. Within each cooking method, inactivation was most rapid in medium eggs initially at 21°C. The PT4 strain survived in yolk of extra large eggs initially at 10°C when eggs were held in boiling water 9 min using method 2. The final temperature of the yolk in these eggs was 62.3 ± 2°C. Of the two methods evaluated for hard cooking eggs, the American Egg Board method is clearly most effective in killing Salmonella Enteritidis in the yolk.

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