Growth of Salmonella enteritidis in artificially contaminated hens' shell eggs.
The effect of some factors on the growth of Salmonella enteritidis phage type 4 in artificially contaminated shell eggs was investigated. Salmonella enteritidis was found to be resistant to the antimicrobial properties of the albumen. Growth occurred on storage at 25 degrees C but not at 4 or 10 degrees C. The rate and extent of infection was influenced by the size of inoculum, the site of contamination relative to yolk movement, and the presence of iron in the inoculum.
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School of Biological Sciences, University of Bath, Claverton Down, Avon.
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D000818:Animals; D002645:Chickens; D004530:Egg Yolk; D004531:Eggs; D005260:Female; D005516:Food Microbiology; D005519:Food Preservation; D007501:Iron / Q000494:pharmacology; D010047:Ovalbumin / Q000276:immunology; D012044:Regression Analysis; D012477:Salmonella enteritidis / Q000187:drug effects / Q000254:growth & development* / Q000276:immunology; D013696:Temperature
D010047:Ovalbumin; D007501:Iron