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Effect of refrigeration on in vitro penetration of Salmonella enteritidis through the egg yolk membrane.

Author(s) : GAST R. K., HOLT P. S., GURAYA R.

Type of article: Article

Summary

Where Salmonella enteriditis (SE) penetrates the yolk contents via the vitelline membrane, rapid bacterial multiplication can occur. In this study, the effect of refrigeration on the frequency of in vitro SE penetration of the egg yolk membrane was investigated. The results indicate that prompt refrigeration is needed in order to prevent SE from multiplying rapidly inside the yolks and generating high counts.

Details

  • Original title: Effect of refrigeration on in vitro penetration of Salmonella enteritidis through the egg yolk membrane.
  • Record ID : 2006-2511
  • Languages: English
  • Source: Journal of Food Protection - vol. 69 - n. 6
  • Publication date: 2006/06

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