Current situation
In the US, it is estimated an annual incidence of 142,000 cases of salmonellosis due to consumption of contaminated eggs, representing a major public health problem. In the EU, salmonellosis is the second most common foodborne disease causing 26.4 cases per 100,000 inhabitants and the main cause of it is associated with the consumption of eggs, products made from raw eggs. Cases of salmonellosis in humans caused by S. enteritidis are usually associated with the consumption of contaminated eggs. In Spain in 2010, this serotype showed the highest prevalence in layer hens (27%) according to research done in 2013.
In Brazil, 42.5% of the laboratory-confirmed foodborne diseases outbreaks from 1999 to 2009 had Salmonella bacteria as etiologic agent. It is worth mentioning that the main cause of these outbreaks is usually related to eggshell contamination due to lack of hygiene and proper preservation since transovarial transmission of Salmonella is relatively low. Another important cause of food contamination is the consumption of raw or undercooked eggs and egg products.