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Salmonella in eggs: from shopping to consumption — a review providing an evidence-based analysis of risk factors

2021-05-01Journal article Open access
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dc.contributor.authorCardoso, Maria João
dc.contributor.authorNicolau, Anca Ioana
dc.contributor.authorBorda, Daniela
dc.contributor.authorNielsen, Line
dc.contributor.authorMaia, Rui Leandro
dc.contributor.authorMøretrø, Trond
dc.contributor.authorFerreira, Vânia
dc.contributor.authorKnøchel, Susanne
dc.contributor.authorLangsrud, Solveig
dc.contributor.authorTeixeira, Paula
dc.date.accessioned2021-05-24T15:47:02Z
dc.date.available2021-05-24T15:47:02Z
dc.date.issued2021-05-01
dc.description.abstractNontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg products, and several of these occur at the household level. The aim of the current study is to critically evaluate the current status of knowledge on Salmonella in eggs from a consumer's perspective, analyzing the hazard occurrence and the good practices that should be applied to reduce salmonellosis risk. Following a HACCP (Hazard Analysis and Critical Control Point) based approach, some steps along the food journey were identified as Critical Consumer Handling (CCH)—steps in which consumers, through their behavior or choice, can significantly reduce the level of Salmonella in eggs and egg products. From shopping/collecting to consumption, each of these steps is discussed in this review to provide an evidence-based overview of risk factors of human salmonellosis related to egg consumption. The main message to consumers is to choose Salmonella-free eggs (those that some official entity or producer guarantees that does not contain Salmonella), when available, especially for dishes that are not fully heat treated. Second, as guaranteed Salmonella-free eggs are only available in a few countries, refrigerated storage from the point of collection and proper cooking will significantly reduce the risk of salmonellosis. This will require a revision of the actual recommendations/regulations, as not all ensure that eggs are maintained at temperatures that prevent growth of Salmonella from collection until the time of purchasing.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.1111/1541-4337.12753pt_PT
dc.identifier.eid85105677880
dc.identifier.issn1541-4337
dc.identifier.pmid33960652
dc.identifier.urihttp://hdl.handle.net/10400.14/33194
dc.identifier.wos000647855300001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.titleSalmonella in eggs: from shopping to consumption — a review providing an evidence-based analysis of risk factorspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage2741
oaire.citation.issue3
oaire.citation.startPage2716
oaire.citation.titleComprehensive Reviews in Food Science and Food Safetypt_PT
oaire.citation.volume20
person.familyNameMaia
person.familyNameBorges Ferreira
person.familyNameTeixeira
person.givenNameRui
person.givenNameVânia
person.givenNamePaula
person.identifierR-000-FWD
person.identifier.ciencia-id9019-5937-3F8C
person.identifier.orcid0000-0001-7006-5043
person.identifier.orcid0000-0001-7093-9193
person.identifier.orcid0000-0002-6296-5137
person.identifier.ridN-1762-2013
person.identifier.ridK-1343-2014
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id56230895600
person.identifier.scopus-author-id8317338900
person.identifier.scopus-author-id7005895206
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication3920a4db-732c-4cdd-a3e8-27332d0eb1c0
relation.isAuthorOfPublicationb8867092-8efe-4663-99d3-7cb6d1a7d89e
relation.isAuthorOfPublicationb918d4a2-b9f9-4c56-8318-111625e4d58b
relation.isAuthorOfPublication.latestForDiscoveryb8867092-8efe-4663-99d3-7cb6d1a7d89e

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