Risk assessment of use of cracked eggs in Canada.

摘要: In 1992, Agriculture and Agri-Food Canada (AAFC) amended its Egg Regulations to restrict movement of C eggs (cracks) federally registered processed egg stations for pasteurization. This was questioned by producers some provinces on economic grounds. It also in conflict with long-standing practices marketing retail stores, bakeries, restaurants institutions or at the farm gate. order determine how much a risk these were human health, AAFC requested that Health Protection Branch (HPB) (HC) conduct assessment. On basis outbreak data, main hazard identified as Salmonella. Salmonellae may occasionally be present shell even after washing, any Salmonella reaching membranes can transferred an mixture through breaking, will rapidly grow under improper storage conditions. A Relative Risk analysis showed cracked are 3 93 times more likely than uncracked cause outbreaks. probability illness 1 3800 derived from 40 million produced not pasteurized probable 10,500 illnesses arising these. general population, but this would greater those who consume many do so unsafe manner, infected (5% consumers eat raw lightly cooked daily, rural communities opportunities obtaining eggs, immunocompromised institutions). Even though it is possible precisely salmonellosis assessment indicated there enough concern management strategy needed. Eight options managing considered ranked acceptability both HC AAFC. Ideally, all should broken pasteurized, impractical certain regions country, other options, such sales food processors operating Good Manufacturing Practices (GMP), gate marked cartons controlled conditions, acceptable, whereas bakeries not. first fromal food-related microbiological has completed. Although Canadian problem, country producing recognise despite regulations controlling use economics dictate consumed whole products, plan desirable limit hazardous associated eggs.