SURVIVAL OF  SALMONELLA ENTERITIDIS  ON THE EGG SHELLS - SHORT COMMUNICATION.

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.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.