title: The emergence of grade A eggs as a major source of Salmonella enteritidis infections. New implications for the control of salmonellosis.
abstract: From 1976 to 1986, reported Salmonella enteritidis infections increased more than sixfold in the northeastern United States. From January 1985 to May 1987, sixty-five foodborne outbreaks of S enteritidis were reported in the Northeast that were associated with 2119 cases and 11 deaths. Twenty-seven (77%) of the 35 outbreaks with identified food vehicles were caused by Grade A shell eggs or foods that contained such eggs. National data from 1973 to 1984 showed that S enteritidis outbreaks (44%) were more frequently associated with egg-containing foods than were outbreaks of other Salmonella serotypes (15%). Reflecting the geographic distribution of human illness, cultures of bulk raw eggs from pasteurization plants in the Northeast more frequently yielded S enteritidis (10%) than did eggs from other regions of the United States (0%). The epidemic rise in S enteritidis infections due to Grade A shell eggs is unlike past problems of salmonellosis associated with cracked or soiled eggs and raises the possibility of trans-ovarian contamination of eggs with S enteritidis. New techniques may therefore be needed to control resurgent egg-associated salmonellosis in the United States.
authors.affiliation: Enteric Diseases Branch, Centers for Disease Control, Atlanta, GA 30333.
authors.forename: M E
authors.initials: ME
authors.lastname: St Louis
authors.forename: D L
authors.initials: DL
authors.lastname: Morse
authors.forename: M E
authors.initials: ME
authors.lastname: Potter
authors.forename: T M
authors.initials: TM
authors.lastname: DeMelfi
authors.forename: J J
authors.initials: JJ
authors.lastname: Guzewich
authors.forename: R V
authors.initials: RV
authors.lastname: Tauxe
authors.forename: P A
authors.initials: PA
authors.lastname: Blake
mesh_terms: D000368:Aged; D000818:Animals; D002645:Chickens; D004196:Disease Outbreaks; D004531:Eggs / Q000009:adverse effects*; D005516:Food Microbiology; D006358:Hot Temperature; D006801:Humans; D008297:Male; D012480:Salmonella Infections / Q000453:epidemiology / Q000209:etiology* / Q000517:prevention & control; D012477:Salmonella enteritidis / Q000302:isolation & purification; D014481:United States