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Salmonella penetration through eggshell associated with freshness of laid eggs and refrigeration.

Author(s) : MIYAMOTO T., HORIE T., BABA E., SASAI K., FUKATA T., ARAKAWA A.

Type of article: Article

Summary

Eggs 0.25 to 3 hours, 3.25 to 6 hours, 1 day, and 7 days old held at two temperatures were immersed in Salmonella enteritidis or Salmonella typhimurium suspensions containing 1000 or 1,000,000 CFU/millilitre at 25 deg C for 10 minutes. After holding at 25 deg C for 2 hours, the inner eggshell and egg contents were examined for Salmonella cells. The recovery rates of Salmonella cells from both the inner eggshell and egg contents of the 0.25- to 3-hour-old eggs were significantly higher than those of other groups, especially at the high-exposure dose. Salmonella penetration was significantly decreased by cooling the eggs at 4 deg C for 15 minutes prior to immersing them in suspension. The data suggested that Salmonella cells readily penetrated through the shell of freshly laid eggs, but that this penetration was suppressed by cooling the eggs before they were exposed to Salmonella suspensions.

Details

  • Original title: Salmonella penetration through eggshell associated with freshness of laid eggs and refrigeration.
  • Record ID : 1999-1033
  • Languages: English
  • Source: Journal of Food Protection - vol. 61 - n. 3
  • Publication date: 1998/03
  • Document available for consultation in the library of the IIR headquarters only.

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