Prevalence of <i>Salmonella</i> in Eggs from Conventional and Cage-Free Egg Production Systems and the Role of Consumers in Reducing Household Contamination
<i>Salmonella</i> is one of the leading causes of foodborne disease worldwide, usually related to contaminated poultry or poultry products, such as eggs. Since egg contamination with <i>Salmonella</i> depends on multiple factors that make it challenging to control, consumers’...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/23/4300 |
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| author | Doina Solís Ninoska Cordero Maritza Quezada-Reyes Carla Escobar-Astete Magaly Toro Paola Navarrete Angélica Reyes-Jara |
| author_facet | Doina Solís Ninoska Cordero Maritza Quezada-Reyes Carla Escobar-Astete Magaly Toro Paola Navarrete Angélica Reyes-Jara |
| author_sort | Doina Solís |
| collection | DOAJ |
| description | <i>Salmonella</i> is one of the leading causes of foodborne disease worldwide, usually related to contaminated poultry or poultry products, such as eggs. Since egg contamination with <i>Salmonella</i> depends on multiple factors that make it challenging to control, consumers’ knowledge about food safety and the proper handling of eggs is crucial. The aims of the study were (1) to determine the prevalence of <i>Salmonella</i> in eggs from conventional and alternative production systems, (2) to characterize the <i>Salmonella</i> isolates according to phenotypic-genotypic and antimicrobial-resistant traits, and (3) to understand how consumers manage the hazards related to egg contamination in the household. A total of 426 egg samples were analyzed (conventional systems = 240; alternative systems = 186). Culture-based and molecular microbiological methods were used to identify <i>Salmonella</i> and bioinformatics analysis of whole genome sequences was used to determine the serotype and antimicrobial-resistant genes. <i>Salmonella enterica</i> serotype Enteritidis was detected only in eggs from alternative systems (1.1%, 2/186). Isolates showed resistance to nalidixic acid (100%, 2/2), and the <i>aac(6′)-Iaa</i> gene and a mutation in the <i>gyrA</i> gene were identified in both isolates. Overall, consumers demonstrated knowledge regarding food safety; however, many still engage in practices that pose a risk of acquiring foodborne illnesses. |
| first_indexed | 2024-03-09T01:50:45Z |
| format | Article |
| id | doaj.art-63f1220661b5455c8fb905752adbeb66 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T01:50:45Z |
| publishDate | 2023-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-63f1220661b5455c8fb905752adbeb662023-12-08T15:15:39ZengMDPI AGFoods2304-81582023-11-011223430010.3390/foods12234300Prevalence of <i>Salmonella</i> in Eggs from Conventional and Cage-Free Egg Production Systems and the Role of Consumers in Reducing Household ContaminationDoina Solís0Ninoska Cordero1Maritza Quezada-Reyes2Carla Escobar-Astete3Magaly Toro4Paola Navarrete5Angélica Reyes-Jara6Laboratorio de Microbiología y Probióticos, Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile, Santiago 8330015, ChileLaboratorio de Microbiología y Probióticos, Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile, Santiago 8330015, ChileLaboratorio de Microbiología y Probióticos, Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile, Santiago 8330015, ChileLaboratorio de Microbiología y Probióticos, Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile, Santiago 8330015, ChileLaboratorio de Microbiología y Probióticos, Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile, Santiago 8330015, ChileLaboratorio de Microbiología y Probióticos, Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile, Santiago 8330015, ChileLaboratorio de Microbiología y Probióticos, Instituto de Nutrición y Tecnología de los Alimentos (INTA), Universidad de Chile, Santiago 8330015, Chile<i>Salmonella</i> is one of the leading causes of foodborne disease worldwide, usually related to contaminated poultry or poultry products, such as eggs. Since egg contamination with <i>Salmonella</i> depends on multiple factors that make it challenging to control, consumers’ knowledge about food safety and the proper handling of eggs is crucial. The aims of the study were (1) to determine the prevalence of <i>Salmonella</i> in eggs from conventional and alternative production systems, (2) to characterize the <i>Salmonella</i> isolates according to phenotypic-genotypic and antimicrobial-resistant traits, and (3) to understand how consumers manage the hazards related to egg contamination in the household. A total of 426 egg samples were analyzed (conventional systems = 240; alternative systems = 186). Culture-based and molecular microbiological methods were used to identify <i>Salmonella</i> and bioinformatics analysis of whole genome sequences was used to determine the serotype and antimicrobial-resistant genes. <i>Salmonella enterica</i> serotype Enteritidis was detected only in eggs from alternative systems (1.1%, 2/186). Isolates showed resistance to nalidixic acid (100%, 2/2), and the <i>aac(6′)-Iaa</i> gene and a mutation in the <i>gyrA</i> gene were identified in both isolates. Overall, consumers demonstrated knowledge regarding food safety; however, many still engage in practices that pose a risk of acquiring foodborne illnesses.https://www.mdpi.com/2304-8158/12/23/4300<i>Salmonella</i>egg productionsalmonellosisantimicrobial resistancepublic health |
| spellingShingle | Doina Solís Ninoska Cordero Maritza Quezada-Reyes Carla Escobar-Astete Magaly Toro Paola Navarrete Angélica Reyes-Jara Prevalence of <i>Salmonella</i> in Eggs from Conventional and Cage-Free Egg Production Systems and the Role of Consumers in Reducing Household Contamination Foods <i>Salmonella</i> egg production salmonellosis antimicrobial resistance public health |
| title | Prevalence of <i>Salmonella</i> in Eggs from Conventional and Cage-Free Egg Production Systems and the Role of Consumers in Reducing Household Contamination |
| title_full | Prevalence of <i>Salmonella</i> in Eggs from Conventional and Cage-Free Egg Production Systems and the Role of Consumers in Reducing Household Contamination |
| title_fullStr | Prevalence of <i>Salmonella</i> in Eggs from Conventional and Cage-Free Egg Production Systems and the Role of Consumers in Reducing Household Contamination |
| title_full_unstemmed | Prevalence of <i>Salmonella</i> in Eggs from Conventional and Cage-Free Egg Production Systems and the Role of Consumers in Reducing Household Contamination |
| title_short | Prevalence of <i>Salmonella</i> in Eggs from Conventional and Cage-Free Egg Production Systems and the Role of Consumers in Reducing Household Contamination |
| title_sort | prevalence of i salmonella i in eggs from conventional and cage free egg production systems and the role of consumers in reducing household contamination |
| topic | <i>Salmonella</i> egg production salmonellosis antimicrobial resistance public health |
| url | https://www.mdpi.com/2304-8158/12/23/4300 |
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