Effect of Temperature on Microbial Proliferation in Shell Eggs1

Ayres, John C.; Taylor, Betty

doi:10.1128/aem.4.6.355-359.1956

Cited by 21 publications

(9 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This implies that the viscosity and integrity of the albuminous sac play a cardinal role in protecting the yolk from bacterial infection. Such an interpretation is in accord with the observations (Zagaevsky & Lutikova, 194.4;Ayres & Taylor, 1956) that rotting is rapidly established when bacteria are placed in the yolk. This evidence indicates that with eggs laid at the beginning of a large clutch infection of the shell membranes, if it were to occur, would be mostly confined to those membranes and, to judge from the observations of Brooks (1960) and those summarized in Text-figs.…”

Section: (4) Course Of Infectionsupporting

confidence: 89%

See 1 more Smart Citation

Non‐specific Antimicrobial Defences of the Avian Egg, Embryo and Neonate

Board¹,

Fuller²

1974

Biological Reviews

121

View full text Add to dashboard Cite

Section: (4) Course Of Infectionsupporting

confidence: 89%

“…The majority of Gram-negative (hence lysozyme-resistant) bacteria remain viable in albumen in v i m (Board & Halls, 1973 c), providing the temperature of storage is in the range over which the organism can grow (Ayres & Taylor, 1956; Board & Ayres, 1965).…”

Section: ( D ) Changes During Embryogenesismentioning

confidence: 99%

Non‐specific Antimicrobial Defences of the Avian Egg, Embryo and Neonate

Board¹,

Fuller²

1974

Biological Reviews

121

View full text Add to dashboard Cite

“…Our results of water, iron, egg yolk and glucose treatments given to EW corroborate results of other investigators (Ayers and Taylor, 1956;Garibaldi and Stokes, 1958;Brown et al, Nath and Baker, 1973). These authors have suggested a number of mechanisms like the lack of free water required for the dissolution of nutrients and the nonavailability of proper nutrients required for the growth of bacteria for explaining EW resistance to bacterial growth.…”

Section: Effect Of Additivessupporting

confidence: 90%

“…SEVERAL FACTORS such as the lack and nonavailability of proper nutrients, lysozyme which lyses the Gram-positive bacteria, ,avidin and ovotransferrin (sequestering agent) which deprive bacteria of biotin and iron respectively, and high pH have been held responsible for the resistance of egg white (EW) to bacterial growth (Ayers and Taylor, 1956;Board et al, 1968;Vadehra and Nath, 1973). These theories, however, neither explain the susceptibility of EW to proteolytic pseudomonads (Garibaldi and Stokes, 1958), nor the ability of aging (Brown et al, 1965) and water treatment (Nath and Baker, 1973) to render EW suitable to bacterial growth.…”

Section: Introductionmentioning

confidence: 99%

Mechanism of Egg White Resistance to Bacterial Growth

Yadav

Vadehra

1977

Journal of Food Science

View full text Add to dashboard Cite

A&TRACT This study was designed to probe into the mechanism of egg white (EW) resistance to bacterial growth. The ability of Pseudomonas, Escherichia and Salmonella species to grow in EW was examined before and after a number of different treatments. Dilution with water, aging of eggs at room temperature, sonication, digestion with papain and compounding with ovomucin, iron, yolk and glucose rendered EW suitable to bacterial growth. Thick EW was a better medium than thin EW for bacterial growth. Dehydration of fresh EW increased its resistance to the growth of Salmonella strains. It was concluded that the physical structure of EW (proteins) determined its resistance to bacterial growth, besides its apparent lacking in available water and nutrients.

show abstract

“…Results similar to these were obtained by Ayres and Taylor (1956), who studied bacterial growth in both the intact and the brokenout egg. It is pertinent, also, to note the results of Sharp and Whitaker (1927).…”

Section: Mixturesupporting

confidence: 82%

Influence of Temperature on Bacterial Infection of the Hen's Egg1

Board¹,

Ayres²

1965

Applied Microbiology

Self Cite

View full text Add to dashboard Cite

Temperature of incubation had a marked effect on infection of eggs in which the air cells had been inoculated with a washed suspension of Serratia marcescens. There was no evidence of bacterial multiplication or spoilage in eggs held at 10 C for 42 days. Multiplication occurred in the shell membranes of eggs held at 30 or at 37 C when the yolk made contact with these membranes, and continued in the contents of the egg, at which time the first signs of spoilage appeared. In a few eggs, very large populations were present in the shell membranes and in the albumen. In eggs inoculated with Pseudomonas fluorescens and held at 10 C, bacterial multiplication occurred in the shell membranes in the first 7 days of incubation. These populations did not appear to change in size in the 7to 14-day period of incubation. Renewed multiplication and concomitant spoilage of the contents was observed in many of the eggs thereafter.

show abstract

Effect of Temperature on Microbial Proliferation in Shell Eggs1

Cited by 21 publications

References 5 publications

Non‐specific Antimicrobial Defences of the Avian Egg, Embryo and Neonate

Non‐specific Antimicrobial Defences of the Avian Egg, Embryo and Neonate

Mechanism of Egg White Resistance to Bacterial Growth

Influence of Temperature on Bacterial Infection of the Hen's Egg1

Contact Info

Product

Resources

About