title: Occurrence of thermotolerant Campylobacter spp. on eggshells: a missing link for food-borne infections?
abstract: We analyzed the prevalence of thermotolerant Campylobacter spp. compared that of to Salmonella spp. in raw yolk and on eggshells. A total of 2,710 eggs were investigated for each bacterium. Viable bacteria were found in 4.1% (Campylobacter spp.) and 1.1% (Salmonella spp.) of the eggshell samples, whereas the egg yolk samples were negative for both bacteria.
authors.affiliation: Bavarian Health and Food Safety Authority, Veterinärstr. 2, 85764 Oberschleissheim, Germany. ute.messelhaeusser@lgl.bayern.de
authors.forename: U
authors.initials: U
authors.lastname: Messelhäusser
authors.forename: D
authors.initials: D
authors.lastname: Thärigen
authors.forename: D
authors.initials: D
authors.lastname: Elmer-Englhard
authors.forename: H
authors.initials: H
authors.lastname: Bauer
authors.forename: H
authors.initials: H
authors.lastname: Schreiner
authors.forename: C
authors.initials: C
authors.lastname: Höller
mesh_terms: D000818:Animals; D002167:Campylobacter / Q000302:isolation & purification* / Q000528:radiation effects*; D002169:Campylobacter Infections / Q000635:transmission; D002645:Chickens; D004528:Egg Shell / Q000382:microbiology*; D004530:Egg Yolk / Q000382:microbiology; D005517:Foodborne Diseases; D006358:Hot Temperature; D050296:Microbial Viability / Q000528:radiation effects*; D012475:Salmonella / Q000302:isolation & purification* / Q000528:radiation effects*; D012480:Salmonella Infections / Q000635:transmission