Review of egg-related salmonellosis and reduction strategies in United States, Australia, United Kingdom and New Zealand.

Globally, <italic>Salmonella enterica</italic> subsp. <italic>enterica</italic> is one of the most commonly reported causes of foodborne illness in humans. Contaminated food products of animal origin, particularly egg and egg products are frequently implicated in outbreaks of human salmonellosis. <italic>Salmonella enteritidis</italic> is frequently involved in egg and egg products-associated foodborne outbreaks in the USA and UK. However, in Australia and New Zealand, human infections caused by this serovar occur as a result of infection acquired while overseas travel, with <italic>Salmonella typhimurium</italic> being a predominant cause of local foodborne outbreaks. In this paper, an overview of <italic>Salmonella</italic> epidemiology on laying farms, egg-related <italic>Salmonella</italic> outbreaks in humans, and regulatory practises to control <italic>Salmonella</italic> across USA, UK, Australia and New Zealand is provided. Considering the estimated production of eggs in the USA, UK, Australia and New Zealand in 2015, the risk of foodborne illness in general is quite low for humans consuming eggs. <italic>Salmonella</italic> diagnostics, reporting and surveillance systems have improved over the years and will continue to improve in the years to come. However, given the number of different emerging <italic>Salmonella</italic> serovars a regular review of <italic>Salmonella</italic> control strategies from farm to fork is required. [ABSTRACT FROM AUTHOR]