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Multiplication in egg yolk and survival in egg albumen of Salmonella enterica serotype enteritidis strains of phage types 4, 8, 13a, and 14b.

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

Type of article: Article

Summary

Refrigeration of eggs is vital for restricting the multiplication of Salmonella enterica serotype enteritidis contaminants, but differences between Salmonella enteritidis strains or phage types in their survival and multiplication pattern in egg contents might influence the effectiveness of refrigeration standards. This study compared the abilities of 12 Salmonella enteritidis isolates of four phage types (4, 8, 13a, and 14b) to multiply rapidly in egg yolk and to survive for several days in egg albumen. The multiplication of very small numbers of Salmonella enteritidis inoculated into yolk was monitored during 24 h of incubation at 25 °C, and the survival of much larger numbers of Salmonella enteritidis inoculated into albumen was evaluated during the first 3 days of incubation at the same temperature. In yolk, the inoculated Salmonella enteritidis strains multiplied to mean levels of approximately 1 000 CFU/ml after 6 h of incubation and 100 000 000 CFU/ml after 24 h. In albumen, mean levels of approximately 10 000 CFU/ml or more of Salmonella enteritidis were maintained through 72 h. No significant differences (P < 0.05) were evident among phage types.

Details

  • Original title: Multiplication in egg yolk and survival in egg albumen of Salmonella enterica serotype enteritidis strains of phage types 4, 8, 13a, and 14b.
  • Record ID : 2002-1424
  • Languages: English
  • Source: Journal of Food Protection - vol. 64 - n. 6
  • Publication date: 2001/06
  • Document available for consultation in the library of the IIR headquarters only.

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