Vitenskapelig artikkel

Salmonella in eggs: From shopping to consumption—A review providing an evidence-based analysis of risk factors

Cardoso, Maria Joao; Nicolau, Anca Ioana; Borda, Daniela; Nielsen, Line; Maia, Rui Leandro; Møretrø, Trond; Ferreira, Vânia; Knøchel, Susanne; Langsrud, Solveig; Teixeira, Paula


Tidsskrift: Comprehensive Reviews in Food Science and Food Safety, p. 26, 2021

Internasjonale standardnumre:
Trykt: 1541-4337
Elektronisk: 1541-4337

Open Access: none


Nontyphoidal salmonellae are among the most prevalent foodborne pathogens
causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg
products, and several of these occur at the household level. The aim of the current study is to critically evaluate the current status of knowledge on Salmonella
in eggs from a consumer’s perspective, analyzing the hazard occurrence and
the good practices that should be applied to reduce salmonellosis risk. Following a HACCP (Hazard Analysis and Critical Control Point) based approach,
some steps along the food journey were identified as Critical Consumer Handling (CCH)—steps in which consumers, through their behavior or choice, can
significantly reduce the level of Salmonella in eggs and egg products. From
shopping/collecting to consumption, each of these steps is discussed in this
review to provide an evidence-based overview of risk factors of human salmonellosis related to egg consumption. The main message to consumers is to choose
Salmonella-free eggs (those that some official entity or producer guarantees that
does not contain Salmonella), when available, especially for dishes that are not
fully heat treated. Second, as guaranteed Salmonella-free eggs are only available
in a few countries, refrigerated storage from the point of collection and proper
cooking will significantly reduce the risk of salmonellosis. This will require a
revision of the actual recommendations/regulations, as not all ensure that eggs
are maintained at temperatures that prevent growth of Salmonella from collection until the time of purchasing.