Survival of Salmonella enteritidis on the egg shells - short communication
2002
Radkowski, M. (Warmia and Mazury University, Olsztyn (Poland). Dept. of Food Hygiene)
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 dilluted in 0.1 percent peptone water and 0.1 ml of the suspension containing 10*[4) colony forming units (CFU) was transfered to the egg surface and spread widely on the shell. The eggs were then investigated after their storage in the refrigerator or incubator at 2, 20 or 30 deg C 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 2 deg C than at 20 and 30 deg C
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