Chapter 3 : Recipes for Disaster

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The egg was once hailed as one of nature’s perfect foods. It was ostracized due to our fear of cholesterol and in the late 1980s, Salmonella further poisoned the egg’s reputation. Reports of food-borne outbreaks-many of them traced to eggs served at food service locations such as cafeterias, hospital kitchens, and restaurants-started flowing into government health department offices in several countries, including the United States. serotype Enteritidis barely grows at refrigeration temperature but multiplies very readily in eggs that are stored at room temperature. -positive eggs present another risk of which many food handlers are unaware-cross-contamination. Recipes that do not include an adequate final cooking step have become increasingly popular with consumers and can be a significant source of food-borne illness. The health risks associated with these recipes are magnified when ingredients are not chosen wisely or are mishandled. Food handlers, whether manufacturers, food service workers, or consumers, must adapt their techniques in the face of newly recognized pathogens—or old familiar pathogens in new settings—in order to ensure the safety of the food they prepare.

Citation: Entis P. 2007. Recipes for Disaster, p 31-52. In Food Safety. ASM Press, Washington, DC. doi: 10.1128/9781555816186.ch3

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Salmonella enterica
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Figure 3.1

Stages in the evolution of a shell egg.

Citation: Entis P. 2007. Recipes for Disaster, p 31-52. In Food Safety. ASM Press, Washington, DC. doi: 10.1128/9781555816186.ch3
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103.St. Louis, M. E., D. L. Morse, M. E. Potter, T. M. DeMelfi, J. J. Guzewich, R. V. Tauxe, P. A. Blake, and the Salmonella enteritidis Working Group. 1988. The emergence of grade A eggs as a major source of Salmonella enteritidis infections. JAMA 259:21032107.
104.St. Louis, M. E., S. H. S. Peck, D. Bowering, G. B. Morgan, J. Blatherwick, S. Banerjee, G. D. M. Kettyls, W. A. Black, M. E. Milling, A. H. W. Hauschild, R. V. Tauxe, and P. A. Blake. 1988. Botulism from chopped garlic: delayed recognition of a major outbreak. Ann. Intern. Med. 108:363368.
105. Sullivan, R. 31 July 1987. Tainted food possible in patient’s death. New York Times, New York, N.Y.
106. Sunagawa, H.,, T. Ikeda,, K. Takeshi,, T. Takada,, K. Tsukamoto,, M. Fujii,, M. Kurokawa,, K. Watabe,, Y. Yamane,, and H. Ohta. 1997. A survey of Salmonella enteritidis in spent hens and its relation to farming style in Hokkaido, Japan. Int. J. Food Microbiol. 38:95102.
107. Telzak, E. E.,, L. D. Budnick,, M. S. Z. Greenberg,, S. Blum,, M. Shayegani,, C. E. Benson,, and S. Schultz. 1990. A nosocomial outbreak of Salmonella enteritidis infection due to the consumption of raw eggs. N. Engl. J. Med. 323:394397.
108. Tsuji, H.,, K. Shimada,, K. Hamada,, and H. Nakajima. 2000. Outbreak of Salmonella enteritidis caused by contaminated buns peddled by a producer using traveling cars in Hyogo and neighboring prefectures in 1999: an epidemiological study using pulsed-field gel electrophoresis. Jpn. J. Infect. Dis. 53:2324.
109. Wagner, R. D.,, M. Holland,, and C. E. Cerniglia. 2002. An in vitro assay to evaluate competitive exclusion products for poultry. J. Food Prot. 65:746751.
110. Weber, J. T.,, R. G. Hibbs, Jr., A. Darwish, B. Mishu, A. L. Corwin, M. Rakha, C. L. Hatheway, S. el Sharkawy, S. A. el-Rahim, M. F. al-Hamd, J. E. Sarn, P. A. Blake, and R. V. Tauxe. 1993. A massive outbreak of type E botulism associated with traditional salted fish in Cairo. J. Infect. Dis. 167: 451454.
111. Wierup, M.,, H. Wahlstrom,, and B. Engstrom. 1992. Experience of a 10- year use of competitive exclusion treatment as part of the Salmonella control programme in Sweden. Int. J. Food Microbiol. 15:287291.
112. Wilks, C.,, G. Parkinson,, and P. Young. 2000. RIRDC Publication no. 00/ 145. International review of Salmonella Enteritidis (SE) epidemiology and control policies. Rural Industries Research and Development Corporation, Australia. [Online.] http://www.rirdc.gov.au/reports/EGGS/00-145.pdf. Accessed 23 May 2006.
113. Zhao, T.,, S. Tkalcic,, M. P. Doyle,, B. G. Harmon,, C. A. Brown,, and P. Zhao. 2003. Pathogenicity of enterohemorrhagic Escherichia coli in neonatal calves and evaluation of fecal shedding by treatment with probiotic Escherichia coli. J. Food Prot. 66:924930.


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Table 3.1

Examples of egg-associated outbreaks of serotype Enteritidis food-borne illness since 1988

Citation: Entis P. 2007. Recipes for Disaster, p 31-52. In Food Safety. ASM Press, Washington, DC. doi: 10.1128/9781555816186.ch3

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