Despite intensive efforts, egg-related salmonellosis outbreaks continue.
Reports of gastrointestinal disease, traced to bacterial contamination of foods, have recently increased in number and scope. Escherichia coli, a variety of Salmonella species and other bacterial pathogens have been isolated in many diagnoses in various parts of the country. Food trace-backs have implicated a variety of uncooked, cooked and under-cooked food sources, including cantaloupes, apple cider, ground beef, cow's milk, poultry products and even fresh, shell-in-tact table eggs. This report is intended to update the reader on control measures currently implemented for the production, processing and distribution of table eggs, specifically to control Salmonella enteritidis.
Morton
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D004531:Eggs / Q000382:microbiology*; D005511:Food Handling; D005516:Food Microbiology; D005525:Food-Processing Industry; D006801:Humans; D012307:Risk Factors; D012478:Salmonella Food Poisoning / Q000517:prevention & control*; D012477:Salmonella enteritidis / Q000302:isolation & purification*