Rk. Gast et Ps. Holt, Multiplication in egg yolk and survival in egg albumen of Salmonella enterica serotype Enteritidis strains of phage types 4, 8, 13a, and 14b, J FOOD PROT, 64(6), 2001, pp. 865-868
Refrigeration of eggs is vital for restricting the multiplication of Salmon
ella enterica serotype Enteritidis contaminants, but differences between Sa
lmonella Enteritidis strains or phage types in their survival and multiplic
ation patterns in egg contents might influence the effectiveness of refrige
ration standards. The present study compared the abilities of 12 Salmonella
Enteritidis isolates of four phage types (4, 8, 13a, and 14b) to multiply
rapidly in egg yolk and to survive for several days in egg albumen. The mul
tiplication of very small numbers of Salmonella Enteritidis inoculated into
yolk (approximately 10(1) CFU/ml) was monitored during 24 h of incubation
at 25 degreesC, and the survival of much larger numbers of Salmonella Enter
itidis inoculated into albumen (approximately 10(5) CFU/ml) was similarly e
valuated during the first 3 days of incubation at the same temperature. In
yolk, the inoculated Salmonella Enteritidis strains multiplied to mean leve
ls of approximately 10(3) CFU/ml after 6 h of incubation and 10(8) CFU/ml a
fter 24 h. In albumen, mean levels of approximately 10(4) CFU/ml or more of
Salmonella Enteritidis were maintained through 72 h. Although a few differ
ences in multiplication and survival were observed between individual isola
tes, the overall range of values was relatively narrow, and no significant
differences (P < 0.05) were evident among phage types.