Abstract
Salmonella contamination of eggs and egg shells has been identified as a public health concern worldwide. A recent shift in consumer preferences has impacted on the egg industry, with a push for cage-free egg production methods. There has also been an increased desire from consumers for raw and unprocessed foods, potentially increasing the risk of salmonellosis. In response to these changes, this review explores the current literature regarding Salmonella contamination of eggs during the production processing through to food handling protocols. The contamination of eggs with Salmonella during the production process is a complex issue, influenced by many variables including flock size, flock age, stress, feed, vaccination, and cleaning routines. Currently there is no consensus regarding the impact of caged, barn and free range egg production has on Salmonella contamination of eggs. The literature regarding the management and control strategies post-collection, during storage, transport and food handling is also reviewed. Pasteurisation and irradiation were identified as the only certain methods for controlling Salmonella and are essential for the protection of high risk groups, whereas control of temperature and pH were identified as potential control methods to minimise the risk for foods containing raw eggs; however, further research is required to provide more detailed control protocols and education programs to reduce the risk of salmonellosis from egg consumption.
Highlights
Worldwide, Salmonella is one of the most prevalent causes of foodborne illness [1,2]
This study demonstrated that the annual incidence of salmonellosis in each of the European Union member states varied between 16 and 11,800 per 100,000 people and that the incidence of salmonellosis in each country correlated significantly with the presence of Salmonella enterica serotype Enteritidis in laying hens, suggesting this was the primary source of infection [6]
Numerous studies suggest that environmental sources present in free range housing have a lower incidence of Salmonella contamination compared to caged housing [12,24,28]
Summary
Salmonella is one of the most prevalent causes of foodborne illness [1,2]. Publications assessing the impact that various methods of egg production have on Salmonella contamination are conflicting, which makes it difficult to implement informed legislation to ensure food safety [21]. This manuscript reviews the current knowledge regarding Salmonella contamination of caged, barn and free range egg production processes. It explores the various methods for control during production and at the point of use and how this can be influenced by the consumer. Discussion of current management policies and identification of gaps in knowledge will help inform future management protocols to ensure the safety of consumers
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