Egg white versus Salmonella Enteritidis! A harsh medium meets a resilient pathogen
2016
Baron, Florence | Nau, Francoise | Guérin-Dubiard, Catherine | Bonnassie-Rouxin, Sylvie | Gautier, Michel | Andrews, Simon C. | Jan, Sophie | Science et Technologie du Lait et de l'Oeuf (STLO) ; Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST | Université de Rennes (UR) | School of Biological Sciences, Knight Building ; University of Reading (UOR)
Salmonella enterica serovar Enteritidis is the prevalent egg-product-related food-borne pathogen. Theegg-contamination capacity of S. Enteritidis includes its exceptional survival capability within the harshconditions provided by egg white. Egg white proteins, such as lysozyme and ovotransferrin, are wellknown to play important roles in defence against bacterial invaders. Indeed, several additional minorproteins and peptides have recently been found to play known or potential roles in protection againstbacterial contamination. However, although such antibacterial proteins are well studied, little is knownabout their efficacy under the environmental conditions prevalent in egg white. Thus, the influence offactors such as temperature, alkalinity, nutrient restriction, viscosity and cooperative interactions on theactivities of antibacterial proteins in egg white remains unclear. This review critically assesses theavailable evidence on the antimicrobial components of egg white. In addition, mechanisms employed byS. Enteritidis to resist egg white exposure are also considered along with various genetic studies thathave shed light upon egg white resistance systems.We also consider how multiple, antibacterial proteinsoperate in association with specific environmental factors within egg white to generate a lethal protectivecocktail that preserves sterility.
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