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Growth and heat resistance of Salmonella enteritidis in refrigerated and abused eggs.

Author(s) : SAEED A. M., KOONS C. W.

Type of article: Article

Summary

The effect of storage temperature on the growth and heat resistance of Salmonella enteritidis in eggs artificially inoculated with 20 CFU per egg was investigated. Salmonella enteritidis organisms grew to a stationary phase within 2-3 days after storage of the eggs at room temperature (23 deg C), while minimal or no growth occurred in similarly inoculated eggs that were refrigerated at 4 deg C. Data from this study indicated, among other things, that storage abuse of eggs can be a major factor in increasing the prevalence of eggborne Salmonella enteritidis infections by increasing the infectious load and heat resistance of the Salmonella enteritidis organisms in the contaminated eggs.

Details

  • Original title: Growth and heat resistance of Salmonella enteritidis in refrigerated and abused eggs.
  • Record ID : 1994-2399
  • Languages: English
  • Source: Journal of Food Protection - vol. 56 - n. 11
  • Publication date: 1993/11
  • Document available for consultation in the library of the IIR headquarters only.

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