Development of a quantitative risk assessment model for Salmonella enteritidis in pasteurized liquid eggs

International Journal of Food Microbiology

Volumn 36, Issue 2-3, 1997, Pages 111-125

  Whiting, Richard C ^a   Buchanan, Robert L ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Modeling; Models; Pathogens

Indexed keywords

ARTICLE; BACTERIAL GROWTH; BACTERIUM CONTAMINATION; DOSE RESPONSE; EGG; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD PROCESSING; FOOD STORAGE; HOME; NONHUMAN; PASTEURIZATION; PERFORMANCE; PUBLIC HEALTH; RISK ASSESSMENT; SALMONELLA ENTERITIDIS; SALMONELLOSIS; STOCHASTIC MODEL; TEMPERATURE;

AVES; BACTERIA (MICROORGANISMS); ENTERITIDIS; SALMONELLA ENTERITIDIS;

EID: 0030795208     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(97)01262-2     Document Type: Conference Paper

References (54)

1. Baker, R.C. (1990) Survival of Salmonella enteritidis on and in shelled eggs, liquid eggs, and cooked egg products. Dairy Food Environ. Sanitation 10, 273-275.
2. Barnhart, H.M., Dreesen, D.W., Bastien, R. and Pancorbo, O.C. (1991) Prevalence of Salmonella enteritidis and other serovars in ovaries of layer hens at time of slaughter. J. Food Protect. 54, 488-491.
3. Barrow, P.A. and Lovell, H.A. (1991) Experimental infection of egg-laying hens with Salmonella enteritidis phage type 4. Avian Dis. 20, 335-348.
4. Bradshaw, J.G., Shah, D.B., Forney, E. and Madden, J.M. (1990) Growth of Salmonella enteritidis in yolk of shell eggs from normal and seropositive hens. J. Food Protect. 53, 1033-1036.
5. Braun, P. and Fehlhaber, K. (1995) Migration of Salmonella enteritidis from the albumen into the egg yolk. Int. J. Food Microbiol. 25, 95-99.
6. Buchanan, R.L. (1995) The role of microbiological criteria and risk assessment in HACCP. Food Microbiol. 12, 421-424.
7. Buchanan, R.L. and Whiting, R.C. (1996) Risk assessment and predictive micribology. J. Food Protect. 58, 1-7.
8. Buchner, V.L., Wermter, R. and Henkel, S. (1991) Salmonella enteritidis in Hühnereiern. Berl. Münch. Tierärztl. Wachr. 104, 157-161.
9. CAST (1994) Foodborne Pathogens: Risks and Consequences, Council for Agricultural Science and Technology. Ames, IA.
10. Cassin, M.H., Paoli, G.M., McColl, R.S. and Lammerding, A.M. (1996) A comment of 'Hazard assessment of Listeria monocytogenes in the processing of bovine milk,' J. Food Prot. 57, 689-697; (1994). J. Food Protect. 59, 341-343.
11. Cassin, M.H., Paoli, G.M., McColl, R.S. and Lammerding, A.M. (1996) A comment of 'Hazard assessment of Listeria monocytogenes in the processing of bovine milk,' J. Food Prot. 57, 689-697; (1994). J. Food Protect. 59, 341-343.
12. Catalano, C.R. and Knabel, S.J. (1994) Destruction of Salmonella enteritidis by high pH and rapid chilling during simulated commercial egg processing. J. Food Protect. 57, 592-595, 603.
13. Clay, C.E. and Board, R.G. (1991) Growth of Salmonella enteritidis in artifically contaminated hens' shell eggs. Epidemiol. Infect. 106, 271-281.
14. Ebel, E.D., David, M.J. and Mason, J. (1992) Occurrence of Salmonella enteritidis in the U.S. commercial egg industry: Report on a national spent hen survey. Avian Dis. 36, 646-654.
15. Ebel, E.D., Mason, J., Thomas, L.A., Ferris, K.E., Beckman, M.G., Cummins, D.R., Scroeder-Tucker, L., Sutherlin, W.D., Glasshoff, R.L. and Smithhisler, N.M. (1993) Occurrence of Salmonella enteritidis in unpasteurized liquid egg in the United States. Avian Dis. 37, 135-142.
16. Foegeding, P.M. and Leasor, S. 1990. Heat resistance of Listeria monocytogenes in liquid whole egg. J. Food Protect. 53, 9-14.
17. Foegeding, P.M. and Stanley, N.W. 1990. Listeria monocytogenes F5069 thermal death times in liquid whole egg. J. Food Protect. 53, 6-8.
18. Gast, R.K. and Beard, C.W. (1990) Production of Salmonella enteritidis-contaminated eggs by experimentally infected hens. Avian Dis. 34, 438-446.
19. Gast, R.K. and Beard, C.W. (1992a) Evaluation of a chick mortality model for predicting the consequences of Salmonella enteritidis infections in laying hens. Poult. Sci. 71, 281-287.
20. Gast, R.K. and Beard, C.W. (1992b) Detection and enumeration of Salmonella enteritidis in fresh and stored eggs laid by experimentally infected hens. J. Food Protect. 55, 152-156.
21. Gibson, A.M., Bratchell, N. and Roberts, T.A. (1988) Predicting microbial growth: growth responses of Salmonella in a laboratory medium as affected by pH, sodium chloride, and storage temperature. Int. J. Food Microbiol. 6, 155-178.
22. Haas, C.N. (1983) Estimation of risk due to low doses of microorganisms: A comparison of alternative methodologies. Am. J. Epidomol. 118, 573-582.
23. Humphrey, T.J. (1990) Public health implications of the infection of egg-laying hens with Salmonella enteritidis phage type 4. World's Poultry Sci. 46, 5-13.
24. Humphrey, T.J. (1994) Contamination of eggshell and contents with Salmonella enteritidis. A review. Int. J. Food Microbiol. 21, 31-40.
25. Humphrey, T.J., Whitehead, A., Gawler, A.H.L., Henley, A. and Rowe, B. (1991) Numbers of Salmonella enteritidis in the contents of naturally contaminated hens eggs. Epidemiol. Infec. 106, 489-496.
26. Humphrey, T.J. and Whitehead, A. (1993) Egg age and the growth of Salmonella enteritidis PT4 in egg contents. Epidemiol. Infect. 111, 209-219.
27. Humphrey, T.J., Baskerville, A., Mawer, S., Rowe, B. and Hopper, S. (1989) Salmonella enteritidis phage type 4 from the contents of intact eggs. A study involving naturally infected hens. Epidemiol. Infect. 103, 415-423.
28. Humphrey, T.J., Slater, E., Alpine, K., Rowbury, R.J. and Gilbert, R.J. (1995) Salmonella entritidis phage type 4 isolates more tolerant of heat, acid, or hydrogen peroxide also survive longer on surfaces. Appl. Environ. Microbiol. 61, 3161-3164.
29. International Commission on Microbiological Specifications for Foods (ICMSF). (1988) 'HACCP in Microbiological Safety and Quality.' Blackwell Sci., Oxford.
30. International Commission on Microbiological Specifications for Foods (ICMSF). (1994) Choice of sampling plan and criteria for Listeria monocytogenes. Int. J. Food Microbiol. 22, 89-96.
31. Kilsby, D.C. and Pugh, M.E. (1981) The relevance of the distribution of micro-organisms within batches of food to the control of microbiological hazards from foods. J. Appl. Bacteriol. 51, 345-354.
32. Klontz, K.C., Timbo, B., Fein, S. and Levy, A. (1995) Prevalence of selected food consumption and preparation behaviors associated with increased risks of food-borne disease. J. Food Protect. 58, 927-930.
33. de Louvois, J. (1993) Salmonella contamination of eggs: A potential source of human salmonellosis. PHLS Microbiol. Digest 10, 158-162.
34. Mason, J. (1994) Salmonealla enteritidis control programs in the United States. Int. J. Food Microbiol. 21, 155-169.
35. National Advisory Committee on Microbiological Criteria for Foods (NACMCF). (1990) HACCP Principles for Food Production. USDA-FSIS Information Office, Washington, DC.
36. Palumbo, M.A., Beers, S.M., Bhaduri, S. and Palumbo, S.A. (1995) Thermal resistance of Salmonella spp. and Listeria monocytogenes in liquid egg yolk and egg yolk products. J. Food Protect. 58, 960-966.
37. Perales, I. and Audicana, A. (1989) The role of hens' eggs in outbreaks of salmonellosis in North Spain. Int. J. Food Microbiol. 8, 175-180.
38. Poppe, C. (1994) Salmonella enteritidis in Canada. Int. J. Food Microbiol. 21, 1-5.
39. Poppe, C., Johnson, R.P., Forsberg, C.M. and Irwin, R.J. (1992) Salmonella enteritidis and other Salmonella in laying hens and eggs from flocks with Salmonella in their environment. Can. J. Vet. Res. 56, 226-232.
40. Powrie, W.D. and Nakai, S. (1990) The chemistry of eggs and egg products, In, W.J. Stadelman and O.J. Correrill (editors), Egg Science and Technology, 3rd ed., Food Products Press, NY. pp. 97-139.
41. Roberts, T., Ahl, A. and McDowell, R. (1995a) Risk assessment for foodborne microbial hazards, In, T. Roberts, H. Jensen and L. Unnevehr, (editors), Tracking Foodborne Pathogens from Farm to Table: Data Needs to Evaluate Control Options. U.S. Dept. Agriculture, Economic Research Service, Food and Consumer Economics Division. Miscellaneous Pub. No. 1532, Washington, DC. pp. 95-115.
42. Roberts, T., Jensen, H. and Unnevehr, L. (editors). (1995b) Tracking foodborne pathogens from farm to table: Data needs to evaluate control options. USDA, ERS-NASS, Miscellaneous Pub. No. 1532. Herndon, VA.
43. Rose, J.B., Haas C.N. and Gerba, C.P. (1996) Linking microbial criteria for foods with quantitative risk assessment. In, J. J. Sheridan, R.L. Buchanan and T.J. Montville, (editors), HACCP: An integrated approach to assuring the microbiological safety of meat and poultry. Food Nutrition Press, Trumbull, CT., pp. 159-170.
44. Ruzickova, V. (1994) Growth and survival of Salmonella enteritidis in selected egg foods. Vet. Med. 39, 187-195.
45. Shah, D.B., Bradshaw, J.G. and Peeler. J.T. (1991) Thermal resistance of egg-associated epidemic strains of Salmonella enteritidis. J. Food Sci. 56, 391-393.
46. Shivaprasad, H.L., Timoney, J.F., Morales, S., Lucio, B. and Baker, R.C. (1990) Pathogenesis of Salmonella enteritidis infection in laying chickens. I. Studies on egg transmission, clinical signs, fecal shedding, and serologic responses. Avian Dis. 34, 548-557.
47. St. Louis, M.E., Morse, D.L., Potter, M.E., DeMelfi, T.M., Guzewich, J.J., Tauxe, R.V., Blake, P.A. and the Salmonella enteritidis working group. (1988) The emergence of grade A eggs as a major source of Salmonella enteritidis infections. J. Am. Med. Assoc. 259, 2103-2107.
48. Timoney, J.F., Shivaprasad, H.L., Baker, R.C. and Rowe, B. (1989) Egg transmission after infection of hens with 5. enteritidis PT4. Vet. Rec. 125, 600-601.
49. Vugia, D.J., Mishu, B., Smith, M., Tavris, D.R., Hickman-Brenner, F.W. and Tauxe, R.V. (1993) Salmonella enteritidis outbreak in a restaurant chain: The continuing challenges of prevention. Epidemiol. Infec. 110, 49-61.
50. Whiting, R.C. (1993) Modeling bacterial survival in unfavorable environments. J. Ind. Microbiol. 12, 240-246.
51. Whiting, R.C. (1996) Unpublished data contained in the USDA, Pathogen Modeling Program.
52. Whiting, R.C. (1997) Microbial database building-What have we learned? Food Technol. (Accepted for publication)
53. Whiting, R.C. and Buchanan, R.L. (1994) Microbial modeling. IFT Scientific Status Summary. Food Technol. 48(6), 113-119.
54. Zwietering, M.H., de Wit, J.C., Cuppers, H.G.A.M. and van't Riet, K. (1994) Modeling of bacterial growth with shifts in temperature. Appl. Environ. Microbiol. 60, 204-213.