Meta-analysis reveals high Salmonella prevalence in Chinese eggs compared to international standards

This comprehensive review highlights a concerning public health issue regarding Salmonella contamination in eggs produced in China. The overall pooled prevalence of the bacteria was found to be 7.20%, a figure that exceeds levels reported in the United States and Europe. These findings underscore the need for rigorous monitoring within the local food supply chain to protect consumer health.

Further analysis indicates that contamination is more frequent on eggshells at 8.30% compared to the contents at 4.50%. Additionally, farm samples demonstrated a prevalence of 9.60%, which is greater than the 5.80% found in retail market samples. This suggests that contamination often occurs early in the production process before eggs reach consumers.

Geographic and genetic factors also play a role. Coastal provinces generally exhibited higher Salmonella rates than inland regions. The study identified S. typhimurium and S. enteritidis as predominant serotypes. High resistance to nalidixic acid was observed, and limited data indicated a notably high prevalence of the mobile colistin resistance gene mcr-1.

To ensure food safety, integrated supervision from farm to retail is essential. Improving hygiene practices and strictly regulating antibiotic usage are critical steps. These measures aim to reduce contamination risks and limit the spread of antimicrobial resistance genes in the food supply.