Laying season and egg shell cracks on the growth of Salmonella enteritidis in the egg albumen during storage.
We studied the effects of laying seasons and egg shell cracks on the ability of egg albumen to support the growth of Salmonella Enteritidis (SE) in eggs. Hens eggs used were those laid in February, June, and October in a farm in Japan and stored at 10, 20, and 30 degrees C, and at 30 degrees C after storage at 10 degrees C, immediately after receipt or after cracking the shell. At several-day intervals during storage, the egg contents were poured into a dish, SE was inoculated into albumen, and then the growth of SE during 3 days incubation at 18 degrees C was measured. The results demonstrated that storage temperature and laying season affected the growth of SE in the egg albumen. The proportion of eggs upon which albumen allowed the growth of SE was higher in the eggs stored at 30 degrees C than those stored at 10 degrees C. The growth of SE in eggs was lowest in the following order of laying: February, October, and June. SE grew preferably in albumen of cracked eggs than intact eggs.
Hara-Kudo
Y
Y
Department of Biomedical Food Research, National Institute of Infectious Diseases, Tokyo, Japan. ykudo@nih.go.jp
Sakakibara
Y
Y
Konuma
H
H
Sawada
T
T
Kumagai
S
S
D000818:Animals; D002645:Chickens; D004528:Egg Shell / Q000293:injuries* / Q000382:microbiology; D004529:Egg White / Q000382:microbiology*; D005260:Female; D005511:Food Handling; D012477:Salmonella enteritidis / Q000254:growth & development*; D012621:Seasons; D013696:Temperature