A meta-analysis reviewed data on Salmonella contamination in eggs sold in China. The study compared these findings with levels reported in the United States and Europe. The researchers found that the overall prevalence of Salmonella in Chinese eggs was 7.20 percent. This rate is higher than the levels seen in the US and Europe.
The contamination rates varied depending on where the sample was taken. Eggshells showed an 8.30 percent contamination rate, which was higher than the 4.50 percent found inside the egg contents. Farm samples had a 9.60 percent rate, which was greater than the 5.80 percent found in retail market samples. Coastal provinces generally had higher prevalence compared to inland provinces.
The review also looked at specific bacteria types and resistance. High resistance rates were found for nalidixic acid. Data on the mobile colistin resistance gene mcr-1 showed notably high prevalence, but this was based on limited data. The study suggests that integrated supervision from farm to retail, improved hygiene practices, and strict regulation of antibiotic usage are needed to ensure food safety.