Laying season and egg shell cracks on the growth of Salmonella enteritidisin the egg albumen during storage

We studied the effects of laying seasons and egg shell cracks on the abilit y of egg albumen to support the growth of Salmonella Enteritidis (SE) in eg gs. Hens eggs used were those laid in February, June, and October in a farm in Japan and stored at 10, 20, and 30 degreesC, and at 30 degreesC after s torage at 10 degreesC, immediately after receipt or after cracking the shel l. At several-day intervals during storage, the egg contents were poured in to a dish, SE was inoculated into albumen, and then the growth of SE during 3 days incubation at 18 degreesC was measured. The results demonstrated th at storage temperature and laying season affected the growth of SE in the e gg albumen. The proportion of eggs upon which albumen allowed the growth of SE was higher in the eggs stored at 30 degreesC than those stored at 10 de greesC. The growth of SE in eggs was lowest in the following order of layin g: February, October, and June. SE grew preferably in albumen of cracked eg gs than intact eggs.