Salmonella in eggs: From shopping to consumption-A review providing an evidence-based analysis of risk factors.

摘要: Nontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks salmonellosis associated with consumption eggs egg products, several these occur at household level. The aim current study is to critically evaluate status knowledge on Salmonella in from a consumer's perspective, analyzing hazard occurrence good practices that should be applied reduce risk. Following HACCP (Hazard Analysis Critical Control Point) based approach, some steps along food journey were identified as Consumer Handling (CCH)-steps which consumers, through their behavior or choice, can significantly level products. From shopping/collecting consumption, each discussed this review provide an evidence-based overview risk factors human related consumption. main message consumers choose Salmonella-free (those official entity producer guarantees does not contain Salmonella), when available, especially for dishes fully heat treated. Second, guaranteed only available few countries, refrigerated storage point collection proper cooking will salmonellosis. This require revision actual recommendations/regulations, all ensure maintained temperatures prevent growth until time purchasing.