Growth of Salmonella serovars in hens’ egg albumen as affected by storage prior to inoculation

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• 作者：Messens ; Winy ; Duboccage ; Leen ; Grijspeerdt ; Koen ; Heyndrickx ; Marc ; Herman ; Lieve
• 关键词：Egg albumen ; Growth ; Salmonella ; Egg age ; pH
• 刊名：Food Microbiology
• 出版年：2004
• 出版时间：February, 2004
• 年：2004
• 卷：21
• 期：1
• 页码：25-32
• 全文大小：205 K

文摘

Different Salmonella enterica serovars, including Enteritidis, were tested for growth at 20°C in separated albumen upon inoculation with 39cfuml⁻¹. The albumen was fresh or stored for up to 3 weeks prior to inoculation (p.i.) either in the shell egg or separated from the yolk. The serovar Enteritidis did not behave differently than the other serovars indicating that the association between human S. Enteritidis infections and eggs is not due to its growth behaviour in albumen. A pronounced growth occurred more frequently and up to a one-log unit higher level in fresh albumen than in albumen stored p.i. This was at least partly explained by a pH effect. Since growth in the separated albumen was similar when the albumen had been stored p.i. in the absence or presence of yolk, we have no indication that nutrients or factors negating the inhibitory properties of the albumen leak out from the yolk during storage. Growth of Salmonella inoculated at a level of 8cfu in the albumen of fresh and stored whole shell eggs was studied to simulate a more natural situation. In this case, growth also occurred more frequently when inoculated in the albumen of fresh eggs compared to eggs stored p.i. It can be concluded from our study that cooling practices are recommended shortly after lay to prevent Salmonella from growing in eggs.