An Investigation About the Historic Global Foodborne Outbreaks of Salmonella spp. in Eggs: From Hatcheries to Tables.

Salmonella enterica serovar Enteritidis is the main pathogen of concern in eggs and egg products, although other serotypes have been reported worldwide. Egg processing guidelines and regulations vary widely from country to country; some are ambiguous, incomplete, or obsolete. However, foodborne outbreaks linked to Salmonella spp. and eggs continue to be reported worldwide and are constantly increasing, with many illnesses, deaths, and significant economic impact. This review aims to conduct a comprehensive investigation in egg processing regulations and Salmonella foodborne outbreaks in several countries of six continents in the last 50 years. The manuscript presents and contrasts the lack of surveillance programs, regulations, adequate testing, and traceability in some countries but also the creation of new regulations to reduce the incidence of Salmonella in eggs. One of the newest trends in the egg industry is related to farmers markets and backyard egg producers, which might represent a food safety gap in the production chain if these are not regulated. The review also discusses some interventions and approaches to control the growth and presence of Salmonella in fresh eggs, such as refrigeration. Though regulations in many countries do not require eggs to be under refrigeration and some other countries do not have enough access to them, jeopardizing the food safety of the product.