title: [Penetration of Staphylococci through the egg-shell].
abstract: Penetration of staphylococci through egg-shell structures into the egg content was studied in 490 eggs. A series of experiments proved that staphylococci were able to penetrate through all egg-shell structures in a short time (of 1 hour) after the contamination. According to the results of these experiments, penetration was affected by the presence of cuticle, different shell porosity and high pH of the egg white.
mesh_terms: D000818:Animals; D004528:Egg Shell; D005516:Food Microbiology; D005519:Food Preservation; D010539:Permeability; D013210:Staphylococcus / Q000472:pathogenicity*; D013997:Time Factors
vernacular_title: Studium penetrace stafylokoků vajecnou skorápkou