Egg Consumption Patterns and Salmonella Risk in Finland

Abstract

To estimate the consumer risk of contracting Salmonella infection via shell eggs and to evaluate the effect of possible preventative measures, quantitative microbiological risk assessment is being developed in Finland. As a part of the risk assessment, a survey of 918 respondents was conducted to study how households purchase, store, handle, and use eggs. In addition, suitability of the Internet as a survey method was compared with a postal survey. Shell eggs were usually purchased once every 2 weeks (41% of all the respondents). Ninety-one percent of the respondents bought eggs in groceries and 93% stored eggs at chilled temperatures. The majority of the respondents (80%) only had eggs in their home for which the best-before date had not expired. Only 34% of the respondents said that they always washed their hands after breaking eggs. Consumption of well-cooked eggs accounted for 84%, consumption of soft-boiled eggs for 12%, and consumption of raw eggs for 4% of the total amount of eggs consumed. The elderly used eggs more frequently than the whole population, but the consumption of raw egg dishes decreased with age. The Internet survey was a rapid method for transmitting information, but its response rate was low (9%), and it did not appear to be a suitable tool for data collection in a general population. The results indicate that although the majority of the respondents had safe egg-handling practices, a substantial minority of the consumers had risk-prone behavior.