Research note: growth of Salmonella enteritidis in Grade A eggs during prolonged storage.
Migration of Salmonella enteritidis through egg albumen to the yolk and its subsequent growth in the yolk were examined. Submersion of eggs in .1% mercuric chloride solution for 1 h followed by submersion in 70% ethanol for 30 min resulted in an eggshell surface from which no Salmonella organisms were recovered. The eggs were then inoculated with S. enteritidis under the shell membrane. Although growth of S. enteritidis was negligible in eggs refrigerated up to 16 days, the population level of the organism increased by more than 8 log10 units in unrefrigerated eggs stored for the same amount of time.
Hammack
T S
TS
Division of Microbiology, U.S. Food and Drug Administration, Washington, District of Columbia 20204.
Sherrod
P S
PS
Bruce
V R
VR
June
G A
GA
Satchell
F B
FB
Andrews
W H
WH
D000818:Animals; D002645:Chickens; D003080:Cold Temperature; D004203:Disinfection; D004530:Egg Yolk / Q000382:microbiology; D004531:Eggs / Q000382:microbiology*; D008627:Mercuric Chloride; D012477:Salmonella enteritidis / Q000254:growth & development*
D008627:Mercuric Chloride