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Imprint
Collection of data fort he risk assessment on Salmonella in table eggs
Project
Project code: BfR-BIOS-08-1322-307
Contract period: 01.02.2007
- 31.12.2008
Purpose of research: Applied research
Salmonellosis is still one of the main foodborne infections in Germany. Table eggs are considered as one of the most important sources of human infection.The aim of the project was to obtain experimental data on the impact of temperature conditions on the microbial load of table eggs which may occur under practical conditions. For this purpose, 170 fresh eggs were contaminated by inoculating S. Enteritidis into the egg white. Qualitative and quantitative examinations to detect the agent were carried out during the next 24 days. The data gaps identified concerning the effect of storage temperature on the growth of S. Enteritidis in egg white and the penetration into the egg yolk could be filled.The main findings were:? during storage at 5°C, there was no growth of S. Enteritidis; ? the agent, which has been inoculated into the egg white could be detected all over the study period, i.e. it was not destroyed;? by qualitative testing, S. Enteritidis could be detected within 6 days in the egg yolk;? by quantitative determination, a considerable bacterial growth was confirmed during storage at 25°C or changing temperature (5°C / 25°C), but not at 5°C;? changing temperature had no additional effect on the detection or concentra-tion of the agent in fresh eggs.Aim of this project is to investigate temperature changes in chicken eggs. Existing data about the behaviour of Salmonella in different compartments of the egg will be summarized. Data gaps will be filled with quantitative data on the survival and growth of Salmonella in different egg compartments. Data are currently generated and will be available by March 2008In a quantitative risk assessment the prevalence and concentration of Salmonella in table eggs is modelled. Within this process, data gaps are identified, which have to be filled by targeted investigations.
Section overview
Subjects
- Animal health
- Food microbiology
