Partager

Pénétration de Salmonella à travers les coquilles d'oeuf en corrélation avec le temps écoulé depuis la ponte, et la réfrigération.

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

Auteurs : MIYAMOTO T., HORIE T., BABA E., SASAI K., FUKATA T., ARAKAWA A.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : Salmonella penetration through eggshell associated with freshness of laid eggs and refrigeration.
  • Identifiant de la fiche : 1999-1033
  • Langues : Anglais
  • Source : Journal of Food Protection - vol. 61 - n. 3
  • Date d'édition : 03/1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

Liens


Voir d'autres articles du même numéro (5)
Voir la source

Indexation