Viability of some Salmonella strains in Algerian eggs.
Whole-egg and egg-white were inoculated with S. typhi murium, S. dublin, S. oranienburg and S. oslo separately and were stored at - 1 degrees C, + 4 degrees C and 26-28 degrees C. pH value was determined every day as well as the survival of the different inoculated Salmonella strains till the end of the experiment. Stored at - 1 degrees C in case of whole-egg, egg-yolk and egg-white, pH values were 7.0, 6.0 and 7.0 while the maximum values were 8.5, 8.0 and 9.0 respectively. The shortest survival period for Salmonella strains was 101 days in whole-egg, 103 days in egg-yolk and 36 days in egg-white, while the longest period was 114, 123 and 59 days respectively. The minimum pH values of whole-egg, egg-yolk and egg-white stored at + 4 degrees C were 6.5, 6.0 and 7.0 while the maximum values were 8.5, 8.5 and 10.0 respectively, 55, 66 and 30 days were the shortest survival periods for Salmonella strains inoculated in whole-egg, egg-yolk and egg-white while the maximum periods were 81, 80 and 67 days. The minimum pH values of whole-egg, egg-yolk and egg-white held at room-temperature, were 6.0, 6.0 and 7.5 while the maxima were 8.5, 8.5 and 10.0 respectively. The minimum survival period of the Salmonella strains inoculated in whole-egg, egg-yolk and egg-white was 52, 41 and 21 days, while the maximum periods were 63, 52 and 37 days respectively.
D000818:Animals; D002645:Chickens; D004530:Egg Yolk; D004531:Eggs; D005260:Female; D006863:Hydrogen-Ion Concentration; D008722:Methods; D012475:Salmonella / Q000254:growth & development*; D013696:Temperature