Survey of Salmonella contamination of raw shell eggs used in food service premises in the United Kingdom, 2005 through 2006
Survey of Salmonella contamination of raw shell eggs used in food service premises in the United Kingdom, 2005 through 2006
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DOI：
10.4315/0362-028x-71.1.19
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发表时间：
2008-01-01
影响因子：
2
通讯作者：
Chan, C. -H.
中科院分区：
文献类型：
--
作者：
Little, C. L.;Rhoades, J. R.;Chan, C. -H.
这项调查是在英格兰和威尔士的食品服务场所发生与使用鸡蛋有关的不寻常的肠道沙门氏菌爆发后发起的。在2005年11月至2006年12月期间，从英国1，567个食品服务场所收集了9，528个鸡蛋（1，588个合并样本，每6个鸡蛋），其中大部分（89%）是在英国生产的。沙门氏菌分离出6个（0.38%）鸡蛋池。其中，5例（0.31%）为肠道沙门氏菌，其进一步表征为噬菌体类型（PT）：PT 4（0.19%）、PT 8（0.06%）和PT 12（0.06%）。还分离出姆班达卡沙门氏菌（0.06%）。分别从英国和德国生产的5个和1个混合鸡蛋样本中检测到沙门氏菌;这些鸡蛋来自不同的生产商。该研究显示，食品服务场所的鸡蛋储存和处理实践较差，其中55%没有在冷藏条件下储存鸡蛋; 20.7%的鸡蛋在“最佳”日期之前过期或在产蛋3周后使用，表明库存周转不良; 37.1%的混合鸡蛋不打算立即服务。鸡蛋是一种常见的食品，根据其原产国的不同，偶尔可能会受到沙门氏菌的污染。食品服务部门需要意识到这种持续的危害，接受有关生鸡蛋储存和使用的适当食品安全和卫生培训，采取适当的控制措施，并遵循国家食品机构提供的建议，以减少感染风险。
This survey was launched after an unusual number of Salmonella Enteritidis outbreaks associated with the use of eggs in food service premises in England and Wales. Between November 2005 and December 2006, 9,528 eggs (1,588 pooled samples of 6 eggs) were collected from 1,567 food service premises in the United Kingdom, most of which (89%) were produced in the United Kingdom. Salmonella was isolated from 6 (0.38%) pools of eggs. Of these, 5 (0.31%) were Salmonella Enteritidis, which were further characterized to phage types (PTs): PT 4 (0.19%), PT 8 (0.06%), and PT 12 (0.06%). Salmonella Mbandaka was also isolated (0.06%). Salmonella was detected from five and one of pooled eggs samples that were produced in the United Kingdom and Germany, respectively; these were from different producers. The study showed evidence of poor egg storage and handling practices in food service premises, in that 55% did not store eggs under refrigerated conditions; 20.7% of eggs had expired "best before" dates or were in use after 3 weeks of lay, indicating poor stock rotation; and 37.1% pooled eggs not intended for immediate service. Eggs are a commonly consumed food that may occasionally be contaminated with Salmonella at different rates, according to their country of origin. The food service sector needs to be aware of this continuing hazard, receive appropriate food safety and hygiene training on storage and usage of raw shell eggs, adopt appropriate control measures, and follow advice provided by national food agencies in order to reduce the risk of infection.