Does only the age of the hen matter in Salmonella enterica contamination of eggs?
Helen Kathleen Crabb, James Rudkin Gilkerson, Glenn Francis Browning
FOOD MICROBIOLOGY | ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD | Published : 2019
Contamination of eggs with Salmonella enterica is a significant risk factor contributing to foodborne disease. Periods of peak egg contamination were identified by conducting longitudinal environmental and egg sampling in 7 layer flocks until they were 50 weeks of age. A total of 714 environmental samples and 8958 eggs were cultured using standard methods for the detection of salmonellae. Pooled egg contamination with Salmonella Typhimurium or Salmonella Infantis was detected at a true prevalence (TP) of 0.002 (95% CI = 0.001, 0.004) or 0.005 (95% CI = 0.004, 0.007), respectively. S. Typhimurium and S. Infantis were detected in individual egg components; in shell rinse at a TP of 0.014 (95% ..View full abstract
Awarded by Australian Poultry CRC
This work was supported by the Cybec Foundation, Victoria, Australia, and the Australian Poultry CRC (Sub-Project 3.2.7). The funding bodies had no role in study design; in the collection, analysis and interpretation of data; in the writing of the report; or the decision to submit the article for publication. HKC was supported by an Australian Government Research Training Program scholarship.