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Egg age and the growth of Salmonella enteritidis PT4 in egg contents

Published online by Cambridge University Press:  15 May 2009

T. J. Humphrey  and
A. Whitehead
T. J. Humphrey
Affiliation:
Food Unit, Public Health Laboratory, Church Lane, Heavitree, Exeter EX2 5AD, Devon, UK
A. Whitehead
Affiliation:
Food Unit, Public Health Laboratory, Church Lane, Heavitree, Exeter EX2 5AD, Devon, UK
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Summary

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The growth of Salmonella enteritidis PT4 in albumen around an intact yolk was governed by the age of the egg on inoculation. In the majority of eggs, held at 20° C, the bacterium was unable to grow rapidly until eggs had been stored for approximately 3 weeks. The multiplication of S. enteritidis in stored eggs appeared to be associated with alterations to the yolk membrane which allowed the bacterium to either invade the yolk or obtain nutrients from it. The rate at which egg contents change to permit the growth of S. enteritidis would appear to be temperature related and took place more rapidly when eggs were stored under conditions where temperatures fluctuated and, on occasions, reached 30° C.

Type
Research Article
Information
Epidemiology & Infection , Volume 111 , Issue 2 , October 1993 , pp. 209 - 220
Copyright
Copyright © Cambridge University Press 1993

References

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