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Influence de la température sur la croissance des bactéries Salmonella enteritidis inoculées sur les membranes vitellines d'oeufs frais.

Effect of temperature on the growth response of Salmonella enteritidis inoculated onto the vitelline membranes of fresh eggs.

Auteurs : FLEISCHMAN G. J., NAPIER C. L., STEWART D., et al.

Type d'article : Article

Résumé

The growth response of Salmonella enteritidis (SE) inoculated in vitro onto a vitelline membrane was studied. Sampling of the yolk was performed next to the inoculation site. This made it possible to detect the presence of SE in the yolk. The growth of SE on the membrane was compared with that of SE inoculated into yolk and albumen in vitro and in ovo in fresh in-shell eggs. The incubation time was 2 days, and the incubation temperatures were 4, 8, 15, 27 and 37 °C. Comparison of the results obtained for in vitro growth showed that at 4, 8, and 15 °C, SE behaved as if it were in the albumen, with its numbers decreasing over time. At 27 and 37 °C, SE grew as if it were in yolk, with a maximum increase after 2 days at 37 °C. In no experiments involving growth on the vitelline membrane did SE appear in the yolk. Comparisons between in vitro and in ovo growth responses of SE in yolk and albumen indicate that SE growth on the membrane parallels that in the in-shell egg.

Détails

  • Titre original : Effect of temperature on the growth response of Salmonella enteritidis inoculated onto the vitelline membranes of fresh eggs.
  • Identifiant de la fiche : 2004-1278
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 66 - n. 8
  • Date d'édition : 08/2003
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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