Search

During 2007–2010, 13 545 confirmed human verocytotoxin (VT)-producing Escherichia coli (VTEC) infections were reported in the European Union, including 777 haemolytic uraemic syndrome (HUS) cases. Clinical manifestations were reported for 53% of cases, 64% of which presented with diarrhoea alone and 10% with HUS. Isolates from 85% of cases were not fully serotyped and could not be classified on the basis of the Karmali seropathotype concept. There is no single or combination of phenotypic or genetic marker(s) that fully define ‘pathogenic’ VTEC. Isolates which contain the vtx2 (verocytotoxin 2) gene in combination with the eae (intimin-encoding) gene or aaiC (secreted protein of enteroaggregative E. coli) and aggR (plasmid-encoded regulator) genes have been associated with a higher risk of more severe illness. A molecular approach targeting genes encoding VT and other virulence determinants is thus proposed to allow an assessment of the potential severity of disease that may be associated with a given VTEC isolate. [ABSTRACT FROM AUTHOR]

The risk of human salmonellosis through the consumption of minced pork meat in Belgium was assessed via a modular risk model covering pork meat production from lairage to human consumption. The main goal of the model was to give concrete options to reduce effectively the risk of human salmonellosis through the consumption of minced pork meat. These options (scenarios) were elaborated with reference to the international situation and the literature to give concrete and realistic possibilities for improving the microbiological quality of pork meat and to reduce the number of human salmonellosis cases per year in Belgium. The model estimates 15,376 cases of human salmonellosis per year in Belgium due to the consumption of minced pork meat. The results of the scenarios showed that the risk of human salmonellosis could be significantly reduced by efforts all along the pork meat production chain but also by efforts made by consumers. The responsibility of food business operators for the pork meat production chain is high in relation to the microbiological quality of meat delivery, especially at the slaughterhouse. Consumers also need to be aware of good hygiene practices during preparation of the meat at home. Cross-contamination with raw food can be avoided by changing the habits and the behavior of the household cook. The results of these scenarios would be useful for the food business operators involved in the pork meat chain and for public health authorities. [ABSTRACT FROM AUTHOR]

Aims: In this study, a real-time quantitative polymerase chain reaction (PCR) method was examined for its ability to quantify Campylobacter spp. in chicken carcass rinses and compared with bacteriological culturing. Methods and Results: The linearity of the real-time PCR quantification protocol was assessed on pure DNA. The amplification efficiency was 100% and the square regression coefficient ( R2) was 0·998. Quantification was linear over at least 7 log units. Using a crude cell lysate gave the highest sensitivity and the detection limit of the method was 3·3 log CFU per carcass. The statistical correlation between the bacteriological enumeration and the real-time quantitative (Q)-PCR determined using chicken carcasses sampled at the end of the slaughter line was 0·733. The difference in detection levels was probably because of the detection of stressed, dead or viable but not culturable cells by Q-PCR. Conclusion: The real-time Q-PCR method described in this study is a powerful tool for determining the number of Campylobacter cells on carcasses. Significance and Impact of the Study: The real-time Q-PCR method is available to quantify the Campylobacter contamination at the slaughterhouse level and could be used to evaluate primary production. [ABSTRACT FROM AUTHOR]

With the introduction of alternative housing systems for laying hens in the EU, recent research has focussed on the bacterial contamination of table eggs, e.g. eggshell and egg content contamination. Contamination of eggshells with aerobic bacteria is generally higher for nest eggs from non-cage systems compared to nest eggs from furnished cages or eggs from conventional cages. Studies indicate limited or no systematic differences in eggshell contamination with aerobic bacteria between eggs laid in the nest boxes of furnished cages and eggs laid in conventional cages. The major differences found in experimental studies between cage- and non-cage systems are less pronounced under commercial conditions. The effect of housing system on eggshell contamination with specific groups of bacteria is variable. Limited information is available on the influence of housing system on egg content contamination. Recent research does not indicate large differences in egg content contamination between eggs from cage- and non-cage systems (ignoring outside nest and floor eggs). The microflora of the eggshell is dominated by Gram-positive bacteria, whereas Gram-negative bacteria are best equipped to overcome the antimicrobial defences of the egg content. Much of the research on eggshell and egg content contamination focuses on Salmonella, since infection with Salmonella enteritidis, resulting from the consumption of contaminated eggs or egg products, is still a major health problem. Observed Salmonella prevalence on the eggshell and in the egg content vary, depending on the fact whether investigations were based on randomly sampled table eggs or on eggs from naturally infected hens. The limited information available on other pathogens shows that they are exclusively isolated from the eggshell and not from the internal contents. [ABSTRACT FROM PUBLISHER]

1. The survival and penetration of Salmonella enterica serovar Enteritidis (SE) inoculated on the eggshell was examined upon storage for up to 20 d at real-life conditions (15 to 25°C and 45 to 75% relative humidity (RH)).2. Penetration was assessed by emptying the egg contents and filling the eggs with a selective medium that allowed visualising Salmonella growth on the inside of the shell and membrane complex.3. The study of survival on the eggshells was based on viable counts and showed that numbers of surviving organisms decreased over time. Survival was inversely related to storage temperature and RH. Although the average counts decreased over time, a limited proportion of shells carried high numbers of SE at all storage conditions.4. Penetration spots were observed earlier using an increased storage temperature due to increased growth rates of SE on the agar. After 20 d of storage a similar percentage (c. 44·7%) of eggshells became penetrated, irrespective of the storage conditions tested in this study.5. The higher the Salmonella shell contamination at the end of storage, the higher the probability that the eggshell was penetrated. Salmonella shell counts exceeding 4 log cfu yielded more than a 90% probability of eggshell penetration occurring. [ABSTRACT FROM AUTHOR]

1. Egg weight, shell thickness, number of pores, cuticle deposition and ability of Salmonella enterica serovar Enteritidis (SE) to penetrate the shell were determined for eggs from one layer flock through the entire production period. 2. Penetration was assessed by filling the eggs with a selective medium that allowed visualising Salmonella growth on the inside of the shell and membrane complex. After inoculation of each shell with on average 2·59 log cfu, the eggs were stored for up to 20?d at 20°C and 60% relative humidity (RH). 3. On average 38·7% of the eggshells became penetrated. Mostly penetration occurred on d?3. Although it affected all shell characteristics studied, hen age did not significantly influence eggshell penetration. 4. No correlations were observed between any of the shell characteristics studied and the ability of SE to penetrate the shell. The growth of SE on the shell is of major importance because shell contamination at 20?d of storage and SE penetration were highly correlated. [ABSTRACT FROM AUTHOR]

Intact eggs can become contaminated with Salmonella as a result of infections of the reproductive tissues of the laying hens but also by penetration through the shell. In this paper, the penetration of Salmonella through the shell of hen eggs is reviewed. A description is given of the advantages and disadvantages of the various methods used to study bacterial penetration through the shell and membranes. The possibility of Salmonella contamination of the shell after lay is included because shell contamination is the first requisite for penetration. Various factors affect the probability of bacterial penetration. Both the intrinsic and extrinsic factors are highlighted. For the extrinsic factors, the influence of bacterial strain and number of organisms, temperature, moisture and immersion and storage conditions on the probability of Salmonella penetration through the shell is described. With regard to intrinsic factors, the presence of cuticle, shell characteristics (shell quality, porosity, shell defects) and membrane properties are summarized. [ABSTRACT FROM PUBLISHER]

Egg washing is currently not permitted within the European Union, with few exceptions. This is mainly because there are concerns that cuticle damage could occur during or after the washing process, as a result of a suboptimal operation. In this study, the cuticle coverage levels of 400 washed or unwashed eggs, derived from either a brown or a white egg-laying flock at the end of lay, were compared. The eggs from older hens inherently have poorer cuticle coverage and as a result arguably constitute a greater risk to consumer safety if they are then washed. Thus, the effects of the washing procedure used in this study on cuticle quality were tested under the worst-case scenario. A standard Swedish egg washing process was used. The cuticle coverage of the eggs was assessed by a colorimeter by quantifying the color difference before and after staining with Tartrazine and Green S. The cuticle of an additional 30 eggs from each of the four groups was then visually assessed by scanning electron microscopy. The staining characteristics of the cuticle varied greatly within each group of eggs and showed that the washing process did not lead to cuticle damage. Scanning electron microscopy confirmed that there was no irreversible damage to the cuticle of the washed eggs and that it was not possible to correctly assign the treatment (washed or not) based on a visual assessment. In conclusion, no evidence could be found to suggest that the washing procedure used in this investigation irreversibly changed the quality of the cuticle. [ABSTRACT FROM AUTHOR]