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首页> 外文期刊>International Journal of Environmental Research and Public Health >Salmonella and Eggs: From Production to Plate
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Salmonella and Eggs: From Production to Plate

机译：沙门氏菌和鸡蛋：从生产到盘子

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摘要

Salmonella contamination of eggs and egg shells has been identified as a public health concern worldwide. A recent shift in consumer preferences has impacted on the egg industry, with a push for cage-free egg production methods. There has also been an increased desire from consumers for raw and unprocessed foods, potentially increasing the risk of salmonellosis. In response to these changes, this review explores the current literature regarding Salmonella contamination of eggs during the production processing through to food handling protocols. The contamination of eggs with Salmonella during the production process is a complex issue, influenced by many variables including flock size, flock age, stress, feed, vaccination, and cleaning routines. Currently there is no consensus regarding the impact of caged, barn and free range egg production has on Salmonella contamination of eggs. The literature regarding the management and control strategies post-collection, during storage, transport and food handling is also reviewed. Pasteurisation and irradiation were identified as the only certain methods for controlling Salmonella and are essential for the protection of high risk groups, whereas control of temperature and pH were identified as potential control methods to minimise the risk for foods containing raw eggs; however, further research is required to provide more detailed control protocols and education programs to reduce the risk of salmonellosis from egg consumption.
机译：沙门氏菌对鸡蛋和蛋壳的污染已被确认为全球公共卫生问题。消费者偏好的最新变化已对鸡蛋行业产生了影响，并推动了无笼鸡蛋生产方法的发展。消费者对未加工和未加工食品的需求也增加了，这可能增加沙门氏菌病的风险。针对这些变化，本综述探讨了有关生产过程中直至食品处理方案中鸡蛋沙门氏菌污染的最新文献。生产过程中沙门氏菌对鸡蛋的污染是一个复杂的问题，受许多因素的影响，包括鸡群大小，鸡群年龄，压力，饲料，疫苗接种和清洁程序。目前，关于笼养，谷仓和自由放养产蛋对沙门氏菌污染的影响尚无共识。还回顾了有关收集后，存储，运输和食品处理期间的管理和控制策略的文献。巴氏杀菌和辐照被认为是控制沙门氏菌的某些特定方法，对于保护高危人群至关重要，而温度和pH值的控制被认为是使含生鸡蛋食品的风险最小化的潜在控制方法。但是，需要进行进一步的研究以提供更详细的控制方案和教育计划，以减少因食用鸡蛋而引起沙门氏菌病的风险。

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