A meta-analysis and systematic review of Salmonella prevalence in table eggs from China and the efficacy of inactivation technologies for Salmonella in table eggs.
Int J Food MicrobiolJul 14, 2026 (epub)
Chen Xu, Linye Ding, Ziyao Bian et al.
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In 30 seconds
This meta-analysis assessed Salmonella prevalence in table eggs from China and the efficacy of various inactivation technologies. It analyzed 73 prevalence studies and 91 inactivation studies, revealing a Salmonella contamination rate of 10.03% at the farm stage and 1.00% at the sale and consumption stage. Pasteurization achieved over 5 log CFU/g reduction in liquid egg products.
Key findings
- Salmonella prevalence in farm-stage eggs was 10.03% (95% CI: 5.87-16.61%).
- Eggs from open-style farms had a contamination rate of 18.92% (95% CI: 5.87-16.61%).
- Pasteurization consistently achieved >5 log CFU/g reduction across all liquid egg products.
- Electrolyzed water showed a 4.71 log CFU/g reduction on eggshell surfaces (95% CI: 4.54-4.87).
Why it matters
Understanding the prevalence of Salmonella in table eggs and the effectiveness of inactivation technologies is crucial for public health. This knowledge can guide interventions to reduce contamination risks and improve food safety standards.