Identifying risk factors for eggshell contamination by<i>Bacillus cereus</i>group bacteria in French laying farms

Koné, Abdoulaye Zié; Jan, S.; Maréchal, Caroline Le; Grosset, Noël; Gautier, Michel; Puterflam, Julie; Baron, Florence

doi:10.1080/00071668.2013.783900

Cited by 9 publications

(11 citation statements)

References 26 publications

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“…This result does not exclude their presence in the other samples, but at concentrations too low for allowing their collection under our experimental conditions. The B. cereus group was also found poorly occurring in raw whole egg products (Protais and others ), as well as on the eggshell surface (Koné and others ).…”

Section: Resultsmentioning

confidence: 99%

Microbial Quality of Industrial Liquid Egg White: Assumptions on Spoiling Issues in Egg‐Based Chilled Desserts

Techer

Daoud

Madec

et al. 2015

Journal of Food Science

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As a 1st step, this study aimed at investigating the microbial quality of liquid egg white in a French egg processing company. Thirty raw and 33 pasteurized liquid egg white samples were analyzed. Pasteurization was globally found efficient on mesophilic contaminants (1.7 ± 1.6 and 0.8 ± 0.9 log CFU/mL in raw and pasteurized samples, respectively), including for the control of Salmonella. However, Gram-positive enterococci were still detected in the pasteurized samples. As a 2nd step, a representative bacterial collection was built for exploring the spoilage issue in egg-based chilled desserts. Custard cream was chosen as growth medium since this food is widely used for the production of French chilled desserts. All of the 166 isolates of the bacterial collection were shown to be able to grow and to induce spoilage of the custard cream at refrigeration temperature (10 °C). Several spoilage types were highlighted in the custard cream, on the basis of changes regarding pH, consistency, production of holes or gas. As a 3rd step, bacterial enzymatic activities were explored on custard cream-based agar media. The bacterial collection was reduced to 43 isolates, based on further selection regarding the genera and the spoilage types previously highlighted. Albeit to different degrees, all these isolates were able to produce proteases. A large part of these isolates also expressed lipolytic and amylolytic activities. This study emphasizes the need to control egg white contamination and especially with Gram-positive heat-resistant Enterococi, in order to guarantee the shelf life of egg-based chilled desserts.

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Section: Resultsmentioning

confidence: 99%

Microbial Quality of Industrial Liquid Egg White: Assumptions on Spoiling Issues in Egg‐Based Chilled Desserts

Techer

Daoud

Madec

et al. 2015

Journal of Food Science

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“…After introduction into a flock, typically via persistent contamination of the laying house or in replacement birds or wildlife vectors (Howard et al, 2012;Wales and Davies, 2013), transmission of Salmonella between hens occurs via contact with infected individuals and ingestion of faecally contaminated materials , feed and water (Nakamura et al, 1994;Holt, 1995;Nakamura et al, 1997), and aerosols/dust (Baskerville et al, 1992;Nakamura et al, 1997;Gast et al, 1998;Holt et al, 1998). Dust is also relevant to the contamination of eggs by B. cereus group (Koné et al, 2013). The potential for contact transmission of Salmonella may be greater when birds are subjected to stress, especially induced moulting (Holt and Porter, 1992;Holt, 1995;Holt et al, 1998).…”

Section: Dynamics Of Salmonella Infection In the Laying Hen Flockmentioning

confidence: 99%

“…Moreover, the heat treatments themselves may lead to spore germination and multiplication in the pasteurized egg product, as already demonstrated for pasteurized dairy products (Meer et al, 1991). Even if B. cereus group bacteria are present at a low levels on the eggshell surface and in raw egg (Protais et al, 2006;Koné et al, 2013), the heat destruction of their vegetative competitors may facilitate their development in the pasteurized egg product.…”

Section: Spoilage Of Egg Productsmentioning

confidence: 99%

“…Considering the effect of time and temperature on the development of rots, it is generally recognized that the longer the exposure of eggs to bacteria and the greater the contamination of eggshells, the higher the penetration rate (Javed et al, 1994;Chen et al, 1996;Miyamoto et al, 1998;Messens et al, 2006;Messens et al, 2007;Al-Bahry et al, 2012). The level of eggshell contamination is also recognized as depending on the season: lower counts are observed in winter, corresponding to low environmental temperatures, for the total aerobic flora and gram-negative bacteria (De Reu et al, 2005), for the total aerobic bacteria and Enterococcus (Mallet et al, 2006) and for the B. cereus group (Koné et al, 2013). Quarles et al (1970) also suggested that high temperatures might lead to higher levels of eggshell contaminants.…”

Section: Effects Of Temperature and Time On Spoilage Bacteriamentioning

confidence: 99%

“…Dust is also relevant to the contamination of eggs by B. cereus group (Koné et al, 2013). The potential for contact transmission of Salmonella may be greater when birds are subjected to stress, especially induced moulting (Holt and Porter, 1992;Holt, 1995;Holt et al, 1998).…”

Section: Dynamics Of Salmonella Infection In the Laying Hen Flockmentioning

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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Marvellous Muscodor spp.: Update on Their Biology and Applications

Saxena

Strobel

2020

Microb Ecol

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Nearly 20 years ago, the first report appeared on the discovery of a novel genus-Muscodor. This organism was isolated as an endophyte from a cinnamon tree that had been introduced to Honduras from Sri Lanka in the early part of the last century. Characteristically, the original Muscodor albus, and all of its species isolated since that time are non-spore producers and each one exudes a characteristic spectrum of volatile bioactive compounds. The majority have a whitish mycelium, which is sometimes coiling, intertwined and decorated with variously shaped structures. Presently, there are at least 22 type species known/ documented and each has been described as an endophyte from various plant families with widely varying habitats. An enormous variety of volatile organic compounds (VOCs) are produced by Muscodor spp. and some of these include esters, acids, aldehydes, ketones, aromatics, alkanes, alcohols, nitrosamides and terpenoids. The VOCs are both inhibitory and lethal to a wide variety of fungi and bacteria including some major pathogens of plants and humans. Interestingly, in almost all cases studied, no one compound by itself can mimic the bioactivity of the complete gas mixture, suggesting that the volatiles are acting in a synergistic manner and this has been tested with individual as well as the VOCs in various mixtures and concentrations. This review will discuss some of the recent findings in all aspects of this unique fungal genus whilst at the same time pointing out some of the major questions that remain about its biology, ecology and its applications in agriculture, medicine and other sectors. Most importantly, the authors provide arguments supporting the claim that Muscodor is taxonomically distinct from Induratia, a recently proposed change to its nomenclature.

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Identifying risk factors for eggshell contamination byBacillus cereusgroup bacteria in French laying farms

Cited by 9 publications

References 26 publications

Microbial Quality of Industrial Liquid Egg White: Assumptions on Spoiling Issues in Egg‐Based Chilled Desserts

Microbial Quality of Industrial Liquid Egg White: Assumptions on Spoiling Issues in Egg‐Based Chilled Desserts

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

Marvellous Muscodor spp.: Update on Their Biology and Applications

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