If you are experiencing problems downloading PDF or HTML fulltext, our helpdesk recommend clearing your browser cache and trying again. If you need help in clearing your cache, please click here . Still need help? Email help@ingentaconnect.com

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

$37.00 plus tax (Refund Policy)

Buy Article:

Abstract:

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.

Document Type: Research Article

Affiliations: 1: Department of Gastrointestinal Infections, Health Protection Agency Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK;, Tel: +44(0)20 8327 7931, Fax: +44(0)20 8327 7112, Email: christine.little@hpa.org.uk 2: Department of Gastrointestinal Infections, Health Protection Agency Centre for Infections, 61 Colindale Avenue, London NW9 5EQ, UK 3: Health Protection Agency London Food, Water & Environmental Microbiology Services Laboratory, 61 Colindale Avenue, London NW9 5EQ, UK 4: Food and Environmental Microbiology Services North West, Chester Microbiological Services, Countess of Chester Health Park, Liverpool Road, Chester CH2 1UL, UK 5: Health Protection Agency Wessex Environmental Microbiology Services, Southampton General Hospital, Southampton SO16 6YD, UK 6: Food Standards Agency, Microbiological Safety Division, Aviation House, 125 Kingsway London WC2B 6NH, UK

Publication date: October 1, 2007

More about this publication?
  • IAFP members must first sign in on the right to access full text articles of JFP

    First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.

    Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: info@foodprotection.org or Web site: www.foodprotection.org
  • Information for Authors
  • Submit a Paper
  • Subscribe to this Title
  • Membership Information
  • Information for Advertisers
  • ingentaconnect is not responsible for the content or availability of external websites
Related content

Tools

Favourites

Share Content

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
ingentaconnect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more