U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, 5001 Campus Drive, College Park, Maryland 20740.
(ORCID: https://orcid.org/0000-0002-6107-5212 [R.P.]).
J Food Prot. 2020 May 1;83(5):767-778. doi: 10.4315/0362-028X.JFP-19-376.
According to the U.S. Food and Drug Administration's (FDA's) rule on "Prevention of Salmonella Enteritidis in Shell Eggs during Production, Storage, and Transportation," shell eggs intended for human consumption are required to be held or transported at or below 45°F (7.2°C) ambient temperature beginning 36 h after time of lay. Meanwhile, eggs in hatcheries are typically stored at a temperature of 65°F (18.3°C). Although most of those eggs are directed to incubators for hatching, excess eggs have the potential to be diverted for human consumption as egg products through the "breaker" market if these eggs are refrigerated in accordance with FDA's requirement. Combining risk assessment models developed by the U.S. Department of Agriculture's Food Safety and Inspection Service for shell eggs and for egg products, we quantified and compared Salmonella Enteritidis levels in eggs held at 65°F versus 45°F, Salmonella Enteritidis levels in the resulting egg products, and the risk of human salmonellosis from consumption of those egg products. For eggs stored 5 days at 65°F (following 36 h at 75°F [23.9°C] in the layer house), the mean level of Salmonella Enteritidis contamination is 30-fold higher than for eggs stored at 45°F. These increased levels of contamination lead to a 47-fold increase in the risk of salmonellosis from consumption of egg products made from these eggs, with some variation in the public health risk on the basis of the egg product type (e.g., whole egg versus whole egg with added sugar). Assuming that 7% of the liquid egg product supply originates from eggs stored at 65°F versus 45°F, this study estimates an additional burden of 3,562 cases of salmonellosis per year in the United States. A nominal range uncertainty analysis suggests that the relative increase in the risk linked to the storage of eggs at higher temperature estimated in this study is robust to the uncertainty surrounding the model parameters. The diversion of eggs from broiler production to human consumption under the current storage practices of 65°F (versus 45°F) would present a substantive overall increase in the risk of salmonellosis.
根据美国食品和药物管理局（FDA）关于“生产、储存和运输过程中防止肠炎沙门氏菌污染蛋壳蛋”的规定，供人类食用的蛋壳蛋在产蛋后 36 小时开始，必须在 45°F（7.2°C）以下的环境温度下储存或运输。同时，孵化场的鸡蛋通常储存温度为 65°F（18.3°C）。尽管这些鸡蛋中的大部分都被送到孵化器孵化，但如果这些鸡蛋按照 FDA 的要求冷藏，多余的鸡蛋有可能通过“破碎机”市场被转移用于人类消费作为蛋制品。我们结合美国农业部食品安全检验局为壳蛋和蛋制品开发的风险评估模型，量化并比较了在 65°F 下储存的鸡蛋与在 45°F 下储存的鸡蛋中的肠炎沙门氏菌水平、由此产生的蛋制品中的肠炎沙门氏菌水平，以及食用这些蛋制品感染沙门氏菌的风险。对于在 65°F 下储存 5 天的鸡蛋（在鸡舍中 36 小时后在 75°F [23.9°C] 下储存），肠炎沙门氏菌污染的平均水平比在 45°F 下储存的鸡蛋高出 30 倍。这些污染水平的增加导致食用这些鸡蛋制成的蛋制品感染沙门氏菌的风险增加了 47 倍，不同类型的蛋制品（例如，全蛋与添加糖的全蛋）的公共卫生风险也有所不同。假设 7%的液体蛋制品供应来自于在 65°F 下储存的鸡蛋，而不是在 45°F 下储存的鸡蛋，那么这项研究估计美国每年会增加 3562 例沙门氏菌病病例。名义范围不确定性分析表明，与本研究中估计的在较高温度下储存鸡蛋相关的风险增加在很大程度上是稳健的，不受模型参数不确定性的影响。与目前在 65°F（而不是 45°F）下储存鸡蛋的做法相比，将鸡蛋从肉鸡生产中转移到人类消费中，将实质性地增加沙门氏菌病的风险。
