A Quantitative Process Model for <i>Salmonella</i> Enteritidis in Shell Eggs

Whiting, Richard C.; Hogue, Allan; Schlosser, Wayne; Ebel, Eric D.; Morales, Roberta A.; Baker, A.; McDowell, R. M.

doi:10.1111/j.1365-2621.2000.tb13601.x

Cited by 23 publications

(39 citation statements)

References 18 publications

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“…Results are shown in Table 4. In order to model bacterial growth as a function of temperature, there are several models available in the scientific literature (Hinshelwood, 1946;Ratkowsky et al, 1982;Zwietering et al, 1991;Baranyi et al, 1993;Rosso et al, 1993;Whiting et al, 2000). They are based on either a mechanistic or empirical approach.…”

Section: Effect Of Temperature and Time On The Growth Of Salmonella Imentioning

confidence: 99%

“…Whiting et al (2000) analysed the data presented in Humphrey and Whitehead (1993). In that study, table eggs (collected within 2 hours post lay) were stored at 8-37 °C and at time intervals of three days, 10 eggs were removed.…”

Section: Effect Of Temperature and Time On The Growth Of Salmonella Imentioning

confidence: 99%

“…• The expected growth of S. Enteritidis in the egg following the breakdown of the yolk membrane was modelled using the Rosso growth rate equation (Rosso et al, 1993;Rosso et al, 1995;Delignette-Muller and Rosso, 2000;Whiting et al, 2000). The Rosso equation (Rosso et al, 1995) belongs to the class of secondary models aiming at studying the influence of environmental factors (e.g.…”

Section: Modified Australian Eggs Storage Modelmentioning

confidence: 99%

“…This is a simplification, as S. Enteritidis can occasionally grow to a limited extent in egg albumen (see Sections 11.2. and 13.4.2 for additional details). The YMT was modelled using a linear relationship (Whiting et al, 2000):…”

Section: Modified Australian Eggs Storage Modelmentioning

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 Of Temperature and Time On The Growth Of Salmonella Imentioning

confidence: 99%

Section: Effect Of Temperature and Time On The Growth Of Salmonella Imentioning

confidence: 99%

Section: Modified Australian Eggs Storage Modelmentioning

confidence: 99%

Section: Modified Australian Eggs Storage Modelmentioning

confidence: 99%

See 2 more Smart Citations

Scientific Opinion on the public health risks of table eggs due to deterioration and development of pathogens

2014

EFSA Journal

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show abstract

“…La amplia distribución de Salmonella enterica en el entorno, su prevalencia en la cadena alimentaria global, su virulencia y adaptabilidad tienen un enorme impacto en medicina, en salud pública y en la economía, dado el incremento de los brotes que se han presentado tanto en Chile como a nivel mundial 4,5 . El principal reservorio de Salmonella corresponde al tracto gastrointestinal de mamíferos, reptiles, aves e insectos, domesticados y salvajes 6,7,8 , estos animales jugarían un importante rol en la diseminación de este microorganismo en el medioambiente 9 .…”

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