title: Effect of fixed or changing temperatures during prolonged storage on the growth of Salmonella enterica serovar Enteritidis inoculated artificially into shell eggs.
abstract: The fate of Salmonella enterica serovar Enteritidis (SE) in whole, unbroken eggs was monitored during storage at fixed or changing temperatures after inoculation with 20-47 c.f.u. of SE. Eggs stored at 10 degrees C and 20 degrees C showed little or no bacterial growth over 6 weeks, while egg storage at 30 degrees C increased the percentage of the eggs that contained >10(6) c.f.u. after 3 weeks. Egg storage at 20 degrees C for 5 days followed by 10 degrees C caused only a few eggs with >10(6) c.f.u. after 2 weeks, whereas storage at 22-30 degrees C or 27-35 degrees C for 5 days followed by 25 degrees C induced a rapid increase of eggs that contained >10(6) c.f.u. after 1 or 2 weeks, respectively. Therefore, egg storage at 10 degrees C and 20 degrees C can control SE growth, although the temperature during egg storage and transportation from farm to table should also be taken into consideration.
authors.affiliation: Laboratory of Zoonoses, School of Veterinary Medicine, Kitasato University, Towada, Aomori, Japan.
authors.forename: M
authors.initials: M
authors.lastname: Okamura
authors.forename: S
authors.initials: S
authors.lastname: Kikuchi
authors.forename: A
authors.initials: A
authors.lastname: Suzuki
authors.forename: H
authors.initials: H
authors.lastname: Tachizaki
authors.forename: K
authors.initials: K
authors.lastname: Takehara
authors.forename: M
authors.initials: M
authors.lastname: Nakamura
mesh_terms: D000818:Animals; D002645:Chickens; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004528:Egg Shell / Q000382:microbiology*; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D012477:Salmonella enteritidis / Q000254:growth & development*; D013696:Temperature