Incidence of Campylobacter jejuni in Processed Egg Products

Abstract

Egg samples were obtained from two commercial egg-processing facilities to determine if Campylobacter jejuni could be isolated from the raw product or from further-processed egg products intended for human consumption. No C. jejuni were detected in any of the egg or egg-product samples or from water samples collected from the overflow of the egg washer. Campylobacter jejuni was recovered from all control samples, which had been inoculated at the plants. These findings suggest that properly processed egg products are an extremely unlikely source of C. jejuni contamination.