F. Baron et al., FACTORS INVOLVED IN THE INHIBITION OF GROWTH OF SALMONELLA-ENTERITIDIS IN LIQUID EGG-WHITE, Journal of food protection, 60(11), 1997, pp. 1318-1323
This study was designed to investigate the growth potential of Salmone
lla enteritidis in liquid egg white at 30 degrees C and to examine the
mechanism of egg white resistance to Salmonella growth, We observed a
low and variable growth in whole egg white: Salmonella cell counts ro
se by 2 log units during the 4 to 6 days of incubation. Treatments to
render the egg white components more homogeneous and to facilitate the
circulation of nutrients had no effect on the low and variable growth
of Salmonella cells. To investigate whether a lack of nutrients or th
e presence of Inhibitory factors could explain this low growth, the gr
owth of various strains at 30 degrees C in egg white filtrate (egg whi
te without protein) was examined. Growth was fast and comparable with
growth observed in optimum medium (tryptic soy broth). The addition of
10% egg white to the filtrate decreased the growth of Salmonella ente
ritidis to the same level observed in egg white, leading us to conclud
e that inhibitory factors, probably proteins, inhibit the growth of S.
enteritidis. To determine the role of the different egg white protein
s and to identify which of these inhibit S. enteritidis growth, the ef
fect of each protein added to the filtrate was evaluated. To test the
inhibitory potency of three binding proteins, supplementation with the
ir corresponding ligands was also studied. Our study shows that ovotra
nsferrin, or iron deficiency resulting from iron binding to ovotransfe
rrin, was the major protein or mechanism implicated in the inhibition
of the growth of S. enteritidis in egg white.