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Destruction of Salmonella enteritidis by high pH and rapid chilling during simulated commercial egg processing.

Author(s) : CATALANO C. R., KNABEL S. J.

Type of article: Article

Summary

Shell eggs were inoculated with a double mutant of Salmonella enteritidis (resistant to both nalidixic acid and streptomycin) by dipping the eggs into a sterile poultry fecal slurry inoculated with this organism. The inoculated eggs were washed with either pH 9 or pH 11 washwater at 37.7 deg C using a small-scale commercial egg washer. Both washed and unwashed eggs were subjected to either rapid or slow chilling. Both internal contents and external surfaces of eggs were examined immediately after: 1) inoculation; 2) washing; and 3) chilling and 30 days storage at 7.2 deg C. Results are given.

Details

  • Original title: Destruction of Salmonella enteritidis by high pH and rapid chilling during simulated commercial egg processing.
  • Record ID : 1995-2375
  • Languages: English
  • Source: Journal of Food Protection - vol. 57 - n. 7
  • Publication date: 1994/07
  • Document available for consultation in the library of the IIR headquarters only.

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