Development of a risk assessment model for Salmonella in shell eggs and processed eggs in Ireland
Project Reference: 03-RESR-005
Commencement Date: November, 2005
Project Duration: 36 months
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.
Dr David McCleery & Dr Robert Madden, Agri-Food and Biosciences Institute, Belfast
Prof Seamus Fanning & Dr Paul Whyte, University College Dublin
Dr Louise Kelly, University of Strathclyde
The data from the survey was used to develop two quantitative microbiological risk assessments for both the Republic of Ireland and Northern Ireland.