Isolated or associated experimental contamination of albumen and egg yolk for Salmonella Enteritidis and Escherichia coli: influence of temperature and storage time

Abstract

Isolated or associated experimental contamination of albumen and egg yolk for SalmonellaEnteritidis and Escherichia coli -influence of temperature and storage time

Role of Incubation Conditions and Protein Fraction on the Antimicrobial Activity of Egg White against Salmonella Enteritidis and Escherichia coli

“…This difference may be attributed to the use of different media for cell pregrowth (TSB for Salmonella Enteritidis and LB broth for E. coli). However, our results support those of others, highlighting a increased resistance of Salmonella Enteritidis after pregrowth of both bacteria either in LB broth (12) or TSB (39). Other experiments are needed to determine the effect of the pregrowing conditions on the behavior of both bacteria under our specific environmental stress conditions.…”

“…The behavior of E. coli was similar to that of Salmonella Enteritidis under our incubation conditions; thus, E. coli K-12 could be an appropriate nonpathogen model for studying the antimicrobial activity of egg white, as already proposed by Ukuku et al (44). However, as described by others (12,39), the results of our factorial analysis revealed higher resistance of Salmonella Enteritidis to the antimicrobial effect of egg white, whatever the incubation conditions. This difference may be attributed to the use of different media for cell pregrowth (TSB for Salmonella Enteritidis and LB broth for E. coli).…”

“…Escherichia coli is a common egg white contaminant and is physiologically very similar to Salmonella. Recently, other workers have compared the behavior of E. coli to that of Salmonella Enteritidis in egg white using nonpathogenic strains of E. coli such as K-12 (12,39,44). Results of these studies are conflicting, but most authors generally agree to recognize the enhanced ability of Salmonella Enteritidis, as compared with E. coli, to survive the antibacterial activity of egg white.…”

Standardization of Egg Collection from Aquatic Birds for Biomonitoring - A Critical Review

“…This first evidence, i.e., that eggs could be stored at 4 °C for 14 days without significantly losing weight, is consistent with the time span and temperature provided in some of the analyzed papers. More comprehensive studies that include investigating alterations of contaminant concentrations are lacking and urgently needed. ,− …”

Termorresistencia De Cepas De Salmonella Nativas en Albúmina De Huevo Deshidratada Y Pasteurizada. Efecto De La Actividad De Agua Y Del Choque Térmico.

“…Con respecto a la albúmina, varios autores reportan que observaron desarrollo de Salmonella Enteritidis en este componente del huevo cuando se almacenaba a temperatura ambiente (Schoeni et al, 1994;Braun y Fehlhaber, 1995;Duboccage et al, 2001;Pinto et al, 2009), lo que indica que esta bacteria posee características intrínsecas para contrarrestar los ataques de los componentes antimicrobianos presentes en la albúmina de huevo (Gantois et al, 2009, Van Immerseel, 2010.…”