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Factors involved in the inhibition of growth of Salmonella enteritidis in liquid egg white.

Author(s) : BARON F., GAUTIER M., BRULE G.

Type of article: Article

Summary

This study was designed to investigate the growth potential of Salmonella enteriditis in liquid egg white at 30 deg C and to examine the mechanism of egg white resistance to Salmonella growth. The study shows that ovotransferrin, or iron deficiency resulting from iron binding to ovotransferrin, was the major protein or mechanism implicated in the inhibition of the growth of S. enteritidis in egg white.

Details

  • Original title: Factors involved in the inhibition of growth of Salmonella enteritidis in liquid egg white.
  • Record ID : 1999-0331
  • Languages: English
  • Source: Journal of Food Protection - vol. 60 - n. 11
  • Publication date: 1997/11
  • Document available for consultation in the library of the IIR headquarters only.

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