Development of a risk assessment model for Salmonella in shell eggs and processed eggs in Ireland
- Project start date: 1 November 2005
- Project status: Completed
- Project type: Food safety
- Discipline: Microbiology and food hygiene
- Principal researcher/s: Dr David McCleery & Dr Robert Madden, Agri-Food and Biosciences Institute, Belfast
- Collaborator/s: Prof Seamus Fanning & Dr Paul Whyte, University College Dublin, Dr Louise Kelly, University of Strathclyde
Research objective
Hens' eggs are the principal source of Salmonella Enteritidis. This project investigated the effect of vaccination of layers and application of Quality Assurance (QA) schemes on the risk of human infection with Salmonella spp. from the consumption of eggs and processed liquid egg produced on the island of Ireland.
An extensive survey of shell eggs and processed liquid eggs was undertaken to provide data on the prevalence of Salmonella spp. in eggs on the island. Data from this survey was used to develop two quantitative Microbiological Risk Assessments (MRAs), one for Northern Ireland and the other for the Republic of Ireland.
