Quantitative Salmonella enterica serovar Enteritidis risk assessment from consumption of hard-boiled eggs half-boiled eggs and raw eggs among Malaysians

J. X. Wong, . and S. K. Yeo, . and T. Y. Thung, . and C. Y. New, . and C. W. Tan, . and S. H. Saw, . and C. H. Kuan, . and Son R., . and C. S. Kuan, . and E. T. Phuah, . and S. N. Chen, . Quantitative Salmonella enterica serovar Enteritidis risk assessment from consumption of hard-boiled eggs half-boiled eggs and raw eggs among Malaysians. pp. 385-392. ISSN 2550-2166

High occurrences of Salmonella enterica serovar Enteritidis outbreak from table eggs have been reported worldwide over the past two decades. Consumptions of hard-boiled and half-boiled eggs are popular among Malaysians. However there is a lack of study in the risk assessment of salmonellosis associated with different egg consumption patterns. The purpose of this study was to determine the survival rate of S. enterica ser. Enteritidis in different methods for cooking eggs (hard-boiled half-boiled and a minimally cooked egg with hot cocoa drink) using the simulation model of consumers eating habits and the risk associated with different egg consumptions patterns. In this study S. enterica ser. Enteritidis was not detected in the hard-boiled egg samples. However the survival rate of S. enterica ser. Enteritidis in both the half-boiled and the raw egg samples were 3.15 log CFU/mL and 7.01 log CFU/mL respectively. The Monte Carlo Simulation applying quantitative microbial risk assessments (QMRA) was carried out using 10 000 iterations to access the risk of acquiring salmonellosis by consuming eggs cooked under different heat treatments. The total dosage of S. enterica ser. Enteritidis ingested per serving meal in the hard-boiled half-boiled and minimally cooked eggs were 0.00 CFU/g 7.526 10�´ CFU/ mL and 5.433 10� CFU/mL respectively. The consumptions of half-boiled and minimally cooked eggs were above infectious dosage level (10 to 10�´ CFU/mL). The annual risk for the three feature of methods were 0.00 1.00 and 1.00 respectively. In this study it was indicated that there was a high probability of acquiring salmonellosis through the consumption of half-boiled and minimally cooked eggs. Thus the fully cooked eggs should be taken instead of the undercooked eggs to avoid consuming S. enterica ser. Enteritidis.

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Abstract

High occurrences of Salmonella enterica serovar Enteritidis outbreak from table eggs have been reported worldwide over the past two decades. Consumptions of hard-boiled and half-boiled eggs are popular among Malaysians. However there is a lack of study in the risk assessment of salmonellosis associated with different egg consumption patterns. The purpose of this study was to determine the survival rate of S. enterica ser. Enteritidis in different methods for cooking eggs (hard-boiled half-boiled and a minimally cooked egg with hot cocoa drink) using the simulation model of consumers eating habits and the risk associated with different egg consumptions patterns. In this study S. enterica ser. Enteritidis was not detected in the hard-boiled egg samples. However the survival rate of S. enterica ser. Enteritidis in both the half-boiled and the raw egg samples were 3.15 log CFU/mL and 7.01 log CFU/mL respectively. The Monte Carlo Simulation applying quantitative microbial risk assessments (QMRA) was carried out using 10 000 iterations to access the risk of acquiring salmonellosis by consuming eggs cooked under different heat treatments. The total dosage of S. enterica ser. Enteritidis ingested per serving meal in the hard-boiled half-boiled and minimally cooked eggs were 0.00 CFU/g 7.526 10�´ CFU/ mL and 5.433 10� CFU/mL respectively. The consumptions of half-boiled and minimally cooked eggs were above infectious dosage level (10 to 10�´ CFU/mL). The annual risk for the three feature of methods were 0.00 1.00 and 1.00 respectively. In this study it was indicated that there was a high probability of acquiring salmonellosis through the consumption of half-boiled and minimally cooked eggs. Thus the fully cooked eggs should be taken instead of the undercooked eggs to avoid consuming S. enterica ser. Enteritidis.

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Item Type:	Article
AGROVOC Term:	Salmonella enteritidis
AGROVOC Term:	Eggs
AGROVOC Term:	Food consumption
AGROVOC Term:	Cooking
AGROVOC Term:	Salmonellosis
AGROVOC Term:	Survival
AGROVOC Term:	Quantitative analysis
AGROVOC Term:	Risk assessment
AGROVOC Term:	Foodborne diseases
AGROVOC Term:	Disease outbreak
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10491

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