Campy on Eggshells – Source of Foodborne Infection?
GERMANY - Researchers in Bavaria suggest that the presence of thermotolerant Campylobacter on four per cent of the eggshells they tested may be a missing link for foodborne infections.
27 April 2011
2 minute read
U. Messelhäusser and colleagues at the Bavarian Health and Food Safety Authority in Oberschleißheim investigated the occurrence of thermotolerant Campylobacter spp. on eggshells and their paper is soon to be published in Applied and Environmental Microbiology.
The researchers analysed the prevalence of thermotolerant Campylobacter spp. compared to Salmonella spp. in raw yolk and on eggshells, testing a total of 2,710 eggs.
Viable bacteria were found in 4.1 per cent (Campylobacter spp.) and 1.1 per cent (Salmonella spp.) of the eggshell samples, whereas the egg yolk samples were negative for both bacteria.
Reference
Messelhäusser U., D. Thärigen, D. Elmer-Englhard, H. Bauer, H. Schreiner and C. Höller. 2011. Occurrence of thermotolerant Campylobacter spp. on eggshells – a missing link for foodborne infections? Applied and Environmental Microbiology. doi:10.1128/AEM.00145-11
Further Reading
 |
- | You can view the full report (fee payable) by clicking here. |
