Eggs and Egg Products

Ricke, Steven C.; Birkhold, Sarah; Gast, Richard K.

doi:10.2105/9780875531755ch46

Cited by 46 publications

(21 citation statements)

References 66 publications

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“…The safety of eggs depends on the number of bacterial cells on shell and content of eggs for presence of factors that initiate pathogen multiplication (Ricke et al, 2001). The risk of illness resulting from consumption of contaminated eggs depends not only on the number of bacterial cells in eggs, but also on the type of bacteria (Bradshaw et al, 1990).…”

Section: Discussionmentioning

confidence: 99%

Prevalence and Inhibition of Microbial Load on Chicken Eggs with Special References to Egg Quality and Hatchability

Ibrahim¹,

Mansour²,

Abdelrahman³

2014

American Journal of Animal and Veterinary Sciences

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A total of 304 random chicken egg samples obtained from layers of Balady and Battery systems. 144 of chicken Balady and Battery eggs (72 of each sample were divided into 18 batches) were used for bacteriological evaluation. Enterobactriacae (94.4, 33.3 and 27.7%), Salmonella (77, 29 and 22%), E.coli (44, 0 and 22%) and Staphylococcus aureus (100, 97 and 98%) were detected in shell, albumen and yolk in Balady eggs, respectively. Battery system showed lower incidence in Enterobactriacae (50, 16.6 and 22%), Salmonella (41.6, 8 and 0%), E.coli (27.7, 9 and 19%) and Staphylococcus aureus (100, 83 and 95%), respectively. Results concluded that the system in which the hens are housed contribute in rate of contamination of eggs. Staphylococcus aureus showed a higher prevalence rate compared to other pathogens in both laying systems. About 160 Balady eggs were selected for studying the effect of different pathogen inhibitors, 80 eggs for detecting preservation after 21 days at room temperature and the other 80 fertile Balady eggs for detecting hatchability and mortality. The efficacy of application of different pathogen inhibitors as Propionic acid at different concentration 10, 30, 50, 70 and 100%, Hydrogen Peroxides (H 2 O 2 ) 3% and Virkon S 1% on eggs were recorded. Propionic acid10%, Virkon S and H 2 O 2 showed nearly similar significant inhibitory effect on pathogens on egg shells ranged from 86 to 100%, albumin from 33.4 to 100% and yolk from 34.3 to100%, while 30% Propionic acid has highly significant inhibitory effect on pathogen load ranged from 99.8 to100%. About 30% propionic acid concentration had a preservative effect on table eggs for 21 days at room temperature and increasing hatching percent up to 90% and lowering embryonic mortality to10% in fertile eggs. The findings of this study indicate that 30% Propionic acid may be considered as a favorable disinfectant agent for the egg shell spraying.

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Section: Discussionmentioning

confidence: 99%

Prevalence and Inhibition of Microbial Load on Chicken Eggs with Special References to Egg Quality and Hatchability

Ibrahim¹,

Mansour²,

Abdelrahman³

2014

American Journal of Animal and Veterinary Sciences

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“…Those studies demonstrated that when mice were orally challenged, low-invasive strains were as virulent as high-invasive strains, even though not all S. Enteritidis isolates recovered from poultry are equally pathogenic. Some of the infectivity differences between S. Enteritidis and other serovars in avian model systems may be related to the seemingly high epidemiological frequency and long-term association of S. Enteritidis with egg-related salmonellosis and a potentially unique evolutionary relationship with laying hens (248)(249)(250)(251)(252)(253)(254)(255)(256). This relationship may be evidenced by the limited genetic diversity observed among S. Enteritidis strains based on random amplified polymorphic DNA plasmid profiling and phage typing (257).…”

Section: The Salmonella-chicken Host Interactionmentioning

confidence: 99%

“…Increased populations of Salmonella have been consistently observed in a variety of animals undergoing emptying of the GIT due to feed removal, including chickens (377-381), mice (382), and ruminants (383)(384)(385). Although the indigenous GIT microflora were not characterized in these early studies, it was speculated that feed removal/GIT emptying potentially influenced the microbial populations or activities, and susceptibility to Salmonella colonization was presumed to be related to decreases in levels of antimicrobial organic acids generated during fermentation (250).…”

Section: Salmonella Virulence Response and Competition With Git Micromentioning

confidence: 99%

“…However, S. Enteritidis was closely linked with egg contamination, and research conducted during the 1990s with laying hens as the infection model suggested that management practices such as feed removal-induced molts might be partially responsible for the contamination (388,389). In the following decade, more detailed studies on S. Enteritidis infection in susceptible laying hens concluded that complete removal of feed created a GIT environment in laying hens that not only was easily colonized by S. Enteritidis but also led to systemic infection of internal organs, including the ovaries (250,331,390). Increased expression levels of the S. Enteritidis lacZY-hilA fusion gene in cells incubated in crop contents from birds that had undergone feed removal demonstrated that enhanced systemic invasiveness could be linked with increased expression levels of hilA (391).…”

Section: Salmonella Virulence Response and Competition With Git Micromentioning

confidence: 99%

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Salmonella Pathogenicity and Host Adaptation in Chicken-Associated Serovars

Foley

Johnson

Ricke

et al. 2013

Microbiol Mol Biol Rev

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270

218

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SUMMARY Enteric pathogens such as Salmonella enterica cause significant morbidity and mortality. S. enterica serovars are a diverse group of pathogens that have evolved to survive in a wide range of environments and across multiple hosts. S. enterica serovars such as S . Typhi, S . Dublin, and S . Gallinarum have a restricted host range, in which they are typically associated with one or a few host species, while S . Enteritidis and S . Typhimurium have broad host ranges. This review examines how S. enterica has evolved through adaptation to different host environments, especially as related to the chicken host, and continues to be an important human pathogen. Several factors impact host range, and these include the acquisition of genes via horizontal gene transfer with plasmids, transposons, and phages, which can potentially expand host range, and the loss of genes or their function, which would reduce the range of hosts that the organism can infect. S . Gallinarum, with a limited host range, has a large number of pseudogenes in its genome compared to broader-host-range serovars. S. enterica serovars such as S . Kentucky and S . Heidelberg also often have plasmids that may help them colonize poultry more efficiently. The ability to colonize different hosts also involves interactions with the host's immune system and commensal organisms that are present. Thus, the factors that impact the ability of Salmonella to colonize a particular host species, such as chickens, are complex and multifactorial, involving the host, the pathogen, and extrinsic pressures. It is the interplay of these factors which leads to the differences in host ranges that we observe today.

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“…Eggs are potentially contaminated by any surface with which they come into contact. Sources of bacterial contamination of the shell include caging material, nesting materials, water, hands, broken eggs, blood, insects, and transport belting though dust, soil, and faeces (Board and Tranter 1995;Ricke et al 2001;Davies and Breslin 2003). The bacterial contamination of eggshells can be affected by several factors such as e.g.…”

Section: Introductionmentioning

confidence: 99%

Effect of light colour on egg production and egg contamination

Svobodová¹,

Tůmová²,

Popelářová³

et al. 2015

CZECH J ANIM SCI

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ABSTRACT:The objective of this study was to compare the performance of laying hens, quality of air in poultry house, and microbial contamination of eggshell in laying hens kept under blue, green, red, and yellow light colour in enriched cages. The daily photoperiod consisted of 15 h light, light intensity of 10 lx at bird head level. The laying performance characteristics (hen-day egg production, mortality, and egg weight) were not affected by light colour. Similarly, microbial contamination of the air was not significantly different related to the light colour. There were significant interactions in eggshell contamination between the position of the cage floor and light colour in Escherichia coli (P ≤ 0.042) and Enterococcus (P ≤ 0.019). The highest number of Escherichia coli was detected in eggs from hens housed on the middle floor given yellow light (6.06 log colony forming units (cfu)/eggshell) and the lowest values (3.30 log cfu/eggshell) on the upper floor also under yellow light colour. Similar results were observed in Enterococcus, where the highest contamination was on the middle floor under yellow light colour (5.26 log cfu/eggshell), while the lowest contamination (2.45 log cfu/eggshell) was found on the upper floor under blue colour. The results of our study indicate that the light colour has a minor effect on microbial contamination but the significant influence was in the floor position. The highest microbial egg contamination was found on eggs from the middle floor.

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Eggs and Egg Products

Cited by 46 publications

References 66 publications

Prevalence and Inhibition of Microbial Load on Chicken Eggs with Special References to Egg Quality and Hatchability

Prevalence and Inhibition of Microbial Load on Chicken Eggs with Special References to Egg Quality and Hatchability

Salmonella Pathogenicity and Host Adaptation in Chicken-Associated Serovars

Effect of light colour on egg production and egg contamination

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