ShareGrowth and penetration of Salmonella enteritidis, Salmonella heidelberg and Salmonella typhimurium in eggs.
Author(s) : SCHOENI J. L., GLASS K. A., MCDERMOTT J. L., WONG A. C. L.
Type of article: Article
Summary
At 4 deg C, salmonellae developed sporadically, and, in general, they became less numerous. The study also showed that these three bacteria, if present in chicken feces, can penetrate to the interior of the egg and develop during storage.
Details
- Original title: Growth and penetration of Salmonella enteritidis, Salmonella heidelberg and Salmonella typhimurium in eggs.
- Record ID : 1996-0355
- Languages: English
- Source: Int. J. Food Microbiol. - vol. 24 - n. 3
- Publication date: 1995
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Indexing
- Themes: Eggs and egg products
- Keywords: Salmonella; Microbiology; Egg; Cold storage
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