The Emergence of Grade A Eggs as a Major Source of Salmonella enteritidis Infections

Author:
  • MLMichael E. St. Louis
    Michael E. St. Louis
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Abstract
From 1976 to 1986, reportedSalmonella enteritidisinfections increased more than sixfold in the northeastern United States. From January 1985 to May 1987, sixty-five foodborne outbreaks ofS enteritidiswere reported in the Northeast that were associated with 2119 cases and 11 deaths. Twenty-seven (77%) of the 35 outbreaks with identified food vehicles were caused by Grade A shell eggs or foods that contained such eggs. National data from 1973 to 1984 showed thatS enteritidisoutbreaks (44%) were more frequently associated with egg-containing foods than were outbreaks of otherSalmonellaserotypes (15%). Reflecting the geographic distribution of human illness, cultures of bulk raw eggs from pasteurization plants in the Northeast more frequently yieldedS enteritidis(10%) than did eggs from other regions of the United States (0%). The epidemic rise inS enteritidisinfections due to Grade A shell eggs is unlike past problems of salmonellosis associated with cracked or soiled eggs and raises the possibility of transovarian contamination of eggs withS enteritidis. New techniques may therefore be needed to control resurgent egg-associated salmonellosis in the United States. (JAMA1988;259:2103-2107)