SURVIVAL OF SALMONELLA ENTERITIDIS ON THE EGG SHELLS - SHORT COMMUNICATION.
 
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Pol. J. Food Nutr. Sci. 2002;52(2):61–63
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ABSTRACT
Two hundred and forty clean, sound, unwashed eggs originating from the same farm were used a few hours after they were laid. S. Enteritidis broth culture were accordingly diluted in 0,1% peptone water, and 0.1 mL of the suspension containing 104 colony forming units (CFU) was transferred to the egg surface and spread widely on the shell. The eggs were then investigated after their storage in the refrigerator or incubator at 20C, 200C or 300C for 0, 7, 14 and 21 days . Results indicate that survival of S. Enteritidis on the egg shells depends, to a great extent, on the time and temperature of storage. The organisms survived better at 20C than at 200C and 300C.
ISSN:1230-0322