<i>Escherichia coli</i> O157:H7 Facilitates the Penetration of <i>Staphylococcus aureus</i> into Table Eggs

Al-Natour, Mohammad Q.; Alaboudi, Akram R.; Al-Hatamelh, Nashat A.; Osaili, Tareq M.

doi:10.1111/j.1750-3841.2011.02483.x

Cited by 12 publications

(11 citation statements)

References 40 publications

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“…However, majority of the owners (93%) did not wash their eggs after collection and stored them in room temperature which raised serious concern regarding food safety as this kind of practices helped to disseminate the pathogens within the contents of the eggs [ 24 ]. The E. coli was detected to penetrate the egg shell more efficiently with the increase in storage temperature of the eggs and penetration of E. coli paved the way for other Gram-positive bacteria such as Staphylococcus [ 25 ]. Therefore, it was recommended to keep eggs at cooling temperature without fluctuation.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of egg production after adoption of biosecurity strategies by backyard poultry farmers in West Bengal

Samanta¹,

Joardar²,

Ganguli³

et al. 2015

Vet World

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Aim:On the basis of identified source of major bacterial infections at four agro-climatic zones in West Bengal the cost-effective biosecurity strategy was formulated for backyard poultry farmers. The aim of the present study was to assess the adoption. So, the study was aimed to detect the adoption level of the formulated biosecurity strategy to mitigate the Salmonella and Escherichia coliweek post-hatch period chicks were contamination level in the sources and its correlation with egg production in West Bengal.Materials and Methods:A questionnaire was prepared querying regarding the biosecurity measures presently followed by the farmers, if any and egg production of their birds. Subsequent to the interview the formulated biosecurity strategy was conveyed. After 3 months, the interview with the same questionnaire was conducted to the same farmers to detect their adoption level.Results:The change in practices were noted in certain parameters which differs significantly (p<0.01 or p<0.05). As a consequence, the average egg production/flock was increased in 3 months after adoption of the strategy (618.2±37.77/flock) in comparison to last 3 months average before adoption of the strategy (495.3±30.00/flock) which also differs significantly (p<0.01).Conclusion:The present study detected the implementation of the biosecurity strategy in backyard poultry farming in West Bengal can substantially benefit the farmers in terms of increased egg production.

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Section: Discussionmentioning

confidence: 99%

Evaluation of egg production after adoption of biosecurity strategies by backyard poultry farmers in West Bengal

Samanta¹,

Joardar²,

Ganguli³

et al. 2015

Vet World

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“…Уплив температури під час зберігання на якість і безпечність яєць підтверджено різними вченими. Зберігання яєць при кімнатній температурі призводило до вірогідного погіршення якісних показників умісту яєць, збільшення швидкості проникнення і розмноження Escherichia coli, Staphylococcus aureus, Salmonella enterica порівняно з яйцями, що зберігалися у холодильних камерах (Al-Natour et al, 2011;Figueiredo et al, 2011;Figueiredo et al, 2013;Lublin еt al., 2015;Jones et al, 2017).…”

Section: вступunclassified

Influence of methods of processing and storage on qualitative indices of food chicken eggs

Shevchik¹,

Kuneva²,

Samoyluk³

2019

TAVM

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The high biological and nutritional value of food chicken eggs, their availability, maintains a constant consumer interest in the food market for this product. Issues of long-term storage of eggs with guaranteed quality and safety characteristics remain relevant. The prolongation of storage periods using various methods of treatment and conditions is studied for many years by scientists all over the world. If technological regimes of storage have long been included in world standards, the issue of sanitary treatment of eggs before storage remains controversial. The national standard for food chicken eggs limits the storage of washed eggs in the refrigerator until 12 days, whereas in the United States, Australia, Japan, chicken eggs are washed as a compulsory procedure before storage. Changes in qualitative characteristics of washed and raw eggs stored at temperatures of 4 0 C and 23 0 C were analyzed. In the study have been used eggs from one manufacturer, one batch. Experimental groups of eggs were formed, half of which was washed in warm water, the rest was not treated. Changes in qualitative parameters of food chicken eggs stored at a temperature of 23 0 C were noted. There is no significant difference in the process of storage between the washed and unwashed eggs in the quality indices. The decrease in the mass and density of eggs during storage at 23 0 C was 4-5.5 and 1.5-1.6 times, respectively, more than that of eggs cooled. The probable difference in the reduction of the values of the mass and density indicators for 10 weeks of observation is established between groups of eggs with different temperature storage conditions (p < 0,05). In the uncooled eggs for the 6th week of monitoring, the values of the Haugh units and the yolk index fell by 70.3% and 71.5% and 49.8% and 48.9% respectively, shifting the lower limit for the second week of storage. It was established that in the cooled eggs, on the 10 th week of observation, Haugh units fell from the initial values by an average of 20%, with the lowest index of 65.2. Reducing the energy value by 13 and 15 kcal at the end of the experiment was established only in groups of eggs, which were stored at a temperature of 23 0 C.

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“…On the other hand, in low microbial load conditions, organisms may have no invasion potential or do not survive under low storage temperatures. The risk of penetration increases with the increase in inoculum levels present on the outer shell and thus may lead to more extensive shell structural changes (Al-Natour et al, 2012).…”

Section: Hazards Other Than Salmonellamentioning

confidence: 99%

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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Escherichia coli O157:H7 Facilitates the Penetration of Staphylococcus aureus into Table Eggs

Cited by 12 publications

References 40 publications

Evaluation of egg production after adoption of biosecurity strategies by backyard poultry farmers in West Bengal

Evaluation of egg production after adoption of biosecurity strategies by backyard poultry farmers in West Bengal

Influence of methods of processing and storage on qualitative indices of food chicken eggs

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

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