scholarly journals Salmonella Enteritidis in eggs imported to Norway

2002 ◽  
Vol 6 (50) ◽  
Author(s):  
K Nygård ◽  
K Hauge
Keyword(s):  
Salmonella Enterica ◽  
Salmonella Enteritidis ◽  
Poultry Meat ◽  
Human Consumption ◽  
Poultry Production ◽  
Shell Eggs ◽  
Low Level ◽  
Salmonella Enterica Serotype Enteritidis

Norway (like Finland and Sweden) has a very low level of Salmonella in domestic foodstuffs and animals. Therefore, strict guarantees in regard to Salmonella are required for foodstuff consignments to these countries. Foodstuffs subject to additional guarantees are fresh beef, veal, pork and poultry meat, and raw shell eggs for human consumption. Salmonella enterica serotype Enteritidis, which is the most common serotype found in poultry in most countries, has never been detected in Norwegian poultry production (1).

Multiplication in Egg Yolk and Survival in Egg Albumen of Salmonella enterica Serotype Enteritidis Strains of Phage Types 4, 8, 13a, and 14b

2001 ◽  
Vol 64 (6) ◽  
pp. 865-868 ◽  
Author(s):  
RICHARD K. GAST ◽  
PETER S. HOLT
Keyword(s):  
Salmonella Enterica ◽  
Salmonella Enteritidis ◽  
Egg Yolk ◽  
Phage Types ◽  
Egg Albumen ◽  
Range Of Values ◽  
Salmonella Enterica Serotype Enteritidis

Refrigeration of eggs is vital for restricting the multiplication of Salmonella enterica serotype Enteritidis contaminants, but differences between Salmonella Enteritidis strains or phage types in their survival and multiplication patterns in egg contents might influence the effectiveness of refrigeration standards. The present study compared the abilities of 12 Salmonella Enteritidis isolates of four phage types (4, 8, 13a, and 14b) to multiply rapidly in egg yolk and to survive for several days in egg albumen. The multiplication of very small numbers of Salmonella Enteritidis inoculated into yolk (approximately 101 CFU/ml) was monitored during 24 h of incubation at 25°C, and the survival of much larger numbers of Salmonella Enteritidis inoculated into albumen (approximately 105 CFU/ml) was similarly evaluated during the first 3 days of incubation at the same temperature. In yolk, the inoculated Salmonella Enteritidis strains multiplied to mean levels of approximately 103 CFU/ml after 6 h of incubation and 108 CFU/ml after 24 h. In albumen, mean levels of approximately 104 CFU/ml or more of Salmonella Enteritidis were maintained through 72 h. Although a few differences in multiplication and survival were observed between individual isolates, the overall range of values was relatively narrow, and no significant differences (P < 0.05) were evident among phage types.

Studies on the Effects of Phosphine on Salmonella enterica Serotype Enteritidis in Culture Medium and in Black Pepper (Piper nigrum)

2011 ◽  
Vol 74 (4) ◽  
pp. 665-671 ◽  
Author(s):  
M. F. P. M. CASTRO ◽  
A. C. B. REZENDE ◽  
E. A. BENATO ◽  
S. R. T. VALENTINI ◽  
R. P. Z. FURLANI ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Salmonella Enteritidis ◽  
Culture Medium ◽  
Agricultural Practices ◽  
Black Pepper ◽  
Piper Nigrum ◽  
Mesophilic Bacterium ◽  
Promising Application ◽  
And Storage ◽  
Salmonella Enterica Serotype Enteritidis

The effect of phosphine on Salmonella enterica serotype Enteritidis inoculated in culture medium and in black pepper grains (Piper nigrum), as well as on the reduction of the microbial load of the dried and moisturized product, was verified. The postfumigation effect was verified in inoculated samples with 0.92 and 0.97 water activity (aw) exposed to 6 g/m3 phosphine for 72 h, dried to 0.67 aw, and stored for 24, 48, and 72 h. No decreases were observed in Salmonella Enteritidis populations in culture medium when fumigant concentrations up to 6 g/m3 were applied for 48 h at 35°C. However, the colonies showed reductions in size and atypical coloration as the phosphine concentration increased. No reduction in Salmonella counts occurred on the inoculated dried samples after fumigation. On the other hand, when phosphine at concentrations of 6 g/m3 was applied on moisturized black pepper for 72 h, decreases in Salmonella counts of around 80% were observed. The counts of total aerobic mesophilic bacterium populations of the dried and moisturized black pepper were not affected by the fumigant treatment. The results of the postfumigation studies indicated that Salmonella Enteritidis was absent in the fumigated grains after drying and storage for 72 h, indicating a promising application for this technique. It was concluded that for Salmonella Enteritidis control, phosphine fumigation could be applied to black pepper grains before drying and the producers should rigidly follow good agricultural practices, mainly during the drying process, in order to avoid product recontamination. Additional work is needed to confirm the findings with more Salmonella serotypes and strains.

scholarly journals Cross-Contamination of Enrofloxacin in Veterinary Medicinal and Nutritional Products in Korea

Antibiotics ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 128
Author(s):  
JeongWoo Kang ◽  
Md. Akil Hossain ◽  
Hae-chul Park ◽  
Ok me Jeong ◽  
Sung-won Park ◽  
...  
Keyword(s):  
Pharmaceutical Products ◽  
Poultry Meat ◽  
Inappropriate Drug ◽  
Human Consumption ◽  
Poultry Production ◽  
Veterinary Pharmaceutical ◽  
Liquid Chromatography Tandem Mass ◽  
Drug Manufacturing ◽  
Drug Contamination ◽  
Meat And Eggs

Poultry meat and eggs are vital sources of protein for human consumption worldwide. The use of several nutritional and medicinal products, including antibiotics, is crucial for efficient and safe poultry production. Accumulation of drug residues in meat and eggs from inappropriate drug use is a major concern to public health. Recently, enrofloxacin was detected (2.4–3.8 ppb) in edible eggs produced in Jeju Island, Korea. Although the farm from which the enrofloxacin-contaminated eggs were collected did not use enrofloxacin-containing products, they reported extensive use of a nutritional product (NPJ). Accordingly, in this study, we investigated whether enrofloxacin contamination had occurred accidentally in various widely used veterinary pharmaceutical products. Enrofloxacin content (4.57–179.08 ppm) in different lots of the NPJ was confirmed by liquid chromatography-tandem mass spectrometry (LC-MS/MS) analysis. Furthermore, 76 veterinary pharmaceutical products that are widely used in poultry farms in Korea and claim to not contain enrofloxacin were collected and analyzed by LC-MS/MS. Among them, a florfenicol product and a sulfatrimethoprime product were found to contain 3.00 and 0.57 ppm enrofloxacin, respectively. These results suggest that appropriate manufacturing standards are not being followed and that strict monitoring of drug manufacturing is necessary in Korea to avoid drug contamination.

Assessment of the Risk of Salmonellosis Linked to the Consumption of Liquid Egg Products Made from Internally Contaminated Shell Eggs Initially Stored at 65°F (18°C) Compared with Eggs Stored at 45°F (7°C)

2020 ◽  
Vol 83 (5) ◽  
pp. 767-778
Author(s):  
RÉGIS POUILLOT ◽  
WAYNE SCHLOSSER ◽  
JANE M. VAN DOREN ◽  
SHERRI B. DENNIS ◽  
JANELL R. KAUSE
Keyword(s):  
Salmonella Enteritidis ◽  
Fold Increase ◽  
The United States ◽  
Relative Increase ◽  
Human Consumption ◽  
Model Parameters ◽  
Shell Eggs ◽  
Egg Products ◽  
Whole Egg ◽  
The U.S

ABSTRACT According to the U.S. Food and Drug Administration's (FDA's) rule on “Prevention of Salmonella Enteritidis in Shell Eggs during Production, Storage, and Transportation,” shell eggs intended for human consumption are required to be held or transported at or below 45°F (7.2°C) ambient temperature beginning 36 h after time of lay. Meanwhile, eggs in hatcheries are typically stored at a temperature of 65°F (18.3°C). Although most of those eggs are directed to incubators for hatching, excess eggs have the potential to be diverted for human consumption as egg products through the “breaker” market if these eggs are refrigerated in accordance with FDA's requirement. Combining risk assessment models developed by the U.S. Department of Agriculture's Food Safety and Inspection Service for shell eggs and for egg products, we quantified and compared Salmonella Enteritidis levels in eggs held at 65°F versus 45°F, Salmonella Enteritidis levels in the resulting egg products, and the risk of human salmonellosis from consumption of those egg products. For eggs stored 5 days at 65°F (following 36 h at 75°F [23.9°C] in the layer house), the mean level of Salmonella Enteritidis contamination is 30-fold higher than for eggs stored at 45°F. These increased levels of contamination lead to a 47-fold increase in the risk of salmonellosis from consumption of egg products made from these eggs, with some variation in the public health risk on the basis of the egg product type (e.g., whole egg versus whole egg with added sugar). Assuming that 7% of the liquid egg product supply originates from eggs stored at 65°F versus 45°F, this study estimates an additional burden of 3,562 cases of salmonellosis per year in the United States. A nominal range uncertainty analysis suggests that the relative increase in the risk linked to the storage of eggs at higher temperature estimated in this study is robust to the uncertainty surrounding the model parameters. The diversion of eggs from broiler production to human consumption under the current storage practices of 65°F (versus 45°F) would present a substantive overall increase in the risk of salmonellosis. HIGHLIGHTS

Salmonella Serotypes Isolated from Nonhuman Sources in São Paulo, Brazil, from 1996 through 2000

2002 ◽  
Vol 65 (6) ◽  
pp. 1041-1044 ◽  
Author(s):  
ANA T. TAVECHIO ◽  
ÂNGELA C. R. GHILARDI ◽  
JACQUELINE T. M. PERESI ◽  
TERUMI O. FUZIHARA ◽  
ELISA K. YONAMINE ◽  
...  
Keyword(s):  
Salmonella Enteritidis ◽  
Animal Feed ◽  
Sao Paulo ◽  
Poultry Meat ◽  
Food Sources ◽  
Published Data ◽  
São Paulo ◽  
Shell Eggs ◽  
Salmonella Hadar ◽  
Cow Meat

A total of 4,581 Salmonella strains isolated from nonhuman sources, including foodstuffs associated with foodborne Salmonella outbreaks, from January 1996 through December 2000 were serotyped at the Enteropathogens Laboratory, Instituto Adolfo Lutz, São Paulo, Brazil. Among the 123 different serotypes identified, Salmonella enterica subsp. enterica serotype Enteritidis (Salmonella Enteritidis) was the most prevalent (32.7%), ranking first for almost every kind of source. The next most common serotypes were Salmonella Senftenberg (10.3%), Salmonella Hadar (6.8%), Salmonella Agona (5.1%), and Salmonella Typhimurium (2.4%). Rough strains belonging to the subspecies S. enterica subsp. enterica (4.8%), S. enterica subsp. arizonae (<1%), S. enterica subsp. diarizonae (<1%), and S. enterica subsp. houtenae (<1%) were also detected. Foodstuffs (including poultry meat for consumption) contained 38.1% of the studied Salmonella strains, poultry flocks (from several farms under salmonellosis control by the owners) contained 21.7%, the environment contained 10.6%, sewage contained 9.4%, water contained 6.6%, animal feed contained 4.4%, chill water from poultry-processing operations contained 2.2%, and other sources contained 7.0%. Foodstuffs extensively contaminated with Salmonella strains were poultry meat (40%), cow meat (11%), desserts (8%), mayonnaise (6%), sausage (5%), and unpasteurized shell eggs (4%), and there were several other food sources (26%). Homemade mayonnaise was the most common vehicle for Salmonella foodborne outbreaks, and Salmonella Enteritidis was the serotype most isolated (95%) from that source. According to these data and previously published data concerning Salmonella strains isolated in São Paulo State, almost the same serotypes have predominated among nonhuman sources for the last decade.

scholarly journals Sulfamethazine contamination level and exposure assessment in domestic and imported poultry meats in Jordan

2019 ◽  
Vol 12 (12) ◽  
pp. 1992-1997
Author(s):  
Saddam S. Awaisheh ◽  
Mohammad S. Khalifeh ◽  
Razan J. Rahahleh ◽  
Ja'far M. Al-Khaza'leh ◽  
Rania M. Algroom
Keyword(s):  
Incidence Rate ◽  
Daily Intake ◽  
Agricultural Practices ◽  
Poultry Meat ◽  
Enzyme Linked Immunosorbent Assay ◽  
Contamination Level ◽  
Human Consumption ◽  
Poultry Production ◽  
The European Union ◽  
Daily Consumption

Background and Aim: Sulfamethazine (SMZ) is an important and widely used antibiotic in poultry industry due to its high efficacy in fighting diseases and promoting growth. In addition, SMZ is a possible human carcinogen and has been found in many food types including poultry meat. Accordingly, this study aimed to survey the contamination level and estimated daily intake (EDI) of SMZ in domestic and imported poultry meat samples in Jordan. Materials and Methods: A total of 120 samples; 60, 30, and 30 of fresh and frozen domestic and frozen imported poultry samples, respectively, were collected from different cities in Jordan. Poultry samples were analyzed for SMZ incidence rate and contamination level using a competitive enzyme-linked immunosorbent assay technique. EDI values were calculated from the SMZ concentration, average poultry daily consumption rate, and adult body weight (b.w.). Results: Of the 120 surveyed samples, 20 samples (16.7%) were SMZ violative positive and exceeded the European Union maximum limit (100 μg/kg) and accordingly were unfit for human consumption. Whereas, 51 samples (42.5%) were with SMZ concentrations of 10-100 μg/kg. The average SMZ concentration was 235.58 μg/kg, with a range of 11.47-800 μg/kg poultry meat. It is also noteworthy the high EDI of SMZ by Jordanian adults, 0.286 μg SMZ/kg b.w./day. Moreover, results prevailed that the highest SMZ incidence rate and contamination level were for imported poultry samples followed by domestic poultry samples, which may indicate that SMZ contamination in poultry meat is an international issue. Conclusion: The current study prevailed high SMZ incidence rate, contamination level, and EDI values, which is likely due to indiscriminate use of SMZ in poultry production. Results also prevailed the high risk that consumers in Jordan may expose due to SMZ residues. Therefore, more strict program and good agricultural practices should be applied to monitor antibiotic withdrawal periods in animals used for human consumption to ensure the legal residue requirements of these antibiotics.

scholarly journals Public Health Investigation of Salmonella Enteritidis in raw shell eggs in England and Wales

2002 ◽  
Vol 6 (50) ◽  
Author(s):  
R Mitchell ◽  
C Little ◽  
L Ward ◽  
Susanne Surman
Keyword(s):  
Public Health ◽  
Salmonella Enterica ◽  
Salmonella Enteritidis ◽  
Enteric Pathogens ◽  
Public Health Laboratory ◽  
Salmonella Spp ◽  
England And Wales ◽  
Laboratory Service ◽  
Shell Eggs ◽  
The Public

In response to a dramatic change in the epidemiology of Salmonella enterica serotype Enteritidis in England and Wales, thought to be associated with raw shell eggs (1), the Public Health Laboratory Service (PHLS) has initiated an outbreak-related Public Health Investigation (PHI) (2). Raw shell eggs from premises linked to outbreaks of S. Enteritidis, or their sources of supply are examined for Salmonella spp. and isolates are sent to the Laboratory of Enteric Pathogens (LEP) for confirmation and typing. The results to date are shown in the table below.

scholarly journals Prevalance of Salmonella enterica in probiotics fed Giriraja and Sakini breed of chickens in Nepal

2019 ◽  
Vol 29 (4) ◽  
pp. 353-358
Author(s):  
D Neupane ◽  
DB Nepali ◽  
NR Devkota ◽  
MP Sharma ◽  
IP Kadariya
Keyword(s):  
Salmonella Enterica ◽  
Pathogenic Bacteria ◽  
Poultry Meat ◽  
Poultry Production ◽  
Poultry Industry ◽  
Pcr Assay ◽  
Specific Primers ◽  
Polymerase Chain ◽  
And Control ◽  
Antibiotic Residue

Poultry industry has become an important economic activity in Nepal. But, due to awareness of consumers to antibiotic residue in the poultry meat and egg, there is increasing interest in finding alternatives to antibiotics for poultry production. The probiotics inhibit the growth of gastrointestinal pathogenic bacteria and also stimulate the immune response. The Salmonella enterica spp, a pathogenic bacterium that is responsible for low production and high mortality in poultry industry. This present study was undertaken to isolate and detect Salmonella enterica spp in probiotics fed Giriraja and Sakini breed of chickens. The experimental birds of each breed were divided into 4 groups (No probiotics, 5%, 10% and 15% probiotics) and each group was replicated four times. Prevalence of Salmonella in both probiotic treated and untreated groups were determined by culture and PCR using specific primers. In this study, Salmonella enterica spp isolated from the blood of different probiotics fed Giriraja and Sakini breed of Chickens were assessed for their prevalence in the poultry. The bacteria were isolated in the selective media and biochemically confirmed by the Bergey’s manual. One set of oligonucleotide primers, one of which is genus specific 16srRNA were employed for the molecular detection by the Polymerase Chain Reaction (PCR) assay. The amplified fragment in agarose gel electrophoresis as observed at 406bp confirmed the isolates to be Salmonella enterica spp. Of the 160 samples taken, 52 isolates (control) were confirmed to the bacteria of quest. The prevalence of Salmonella was zero in chickens with high (15%) concentration of Probiotics that reduced the growth of pathogens. Similarly, the prevalence rate was few in 10% concentration of probiotics and many in 5% and control. Progressive Agriculture 29 (4): 353-358, 2018

Factors Affecting Thermal Resistance of Salmonella enterica Serovar Enteritidis ODA 99-30581-13 in Shell Egg Contents and Use of Heat-Ozone Combinations for Egg Pasteurization

2013 ◽  
Vol 76 (2) ◽  
pp. 213-219 ◽  
Author(s):  
JENNIFER J. PERRY ◽  
AHMED E. YOUSEF
Keyword(s):  
Heat Treatment ◽  
Thermal Resistance ◽  
Salmonella Enterica ◽  
Salmonella Enteritidis ◽  
Egg Quality ◽  
Heating Time ◽  
Heating Process ◽  
Salmonella Enterica Serovar Enteritidis ◽  
Factors Affecting ◽  
Shell Eggs

Infection of laying hens with Salmonella enterica serovar Enteritidis leads to deposition of the pathogen into the albumen or yolk of forming eggs. Heat treatment can inactivate internalized Salmonella Enteritidis in shell eggs, but factors such as the nature and location of contamination may influence the efficacy of thermal treatments. In the current research, natural contamination was mimicked by introducing small inocula of Salmonella Enteritidis into different locations of shell eggs and incubating inoculated eggs. These pathogen-containing eggs were heated at 57°C for 40 min, and temperature within eggs was monitored at the locations of inocula. Comparison of inactivation at equivalent internal temperatures revealed similar levels of lethality regardless of inoculum location. Refrigeration between incubation and heat treatment did not increase thermal resistance of cells in albumen but decreased cell inactivation in yolk. Sequential application of heat and gaseous ozone allows for the development of a process capable of decontaminating shell eggs with minimal thermal treatment and impact on egg quality. Inoculated eggs were subjected to (i) an immersion heating process similar to that used in commercial pasteurization or (ii) immersion heating, at reduced duration, followed by vacuum (50.8 kPa) and treatment with ozone gas (maximum 160 g/m3) under pressure (~ 187.5 kPa). All treatments tested produced greater than 5-log inactivation, which is required for “pasteurization” processes. Differences were observed in the visual quality of eggs depending on treatment parameters. Application of ozone subsequent to heating allows for a significant reduction in heating time without decreasing process lethality.

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