The Course of Microbial Infection of the Hen's Egg

Self Cite

SUMMARYA study was made of the persistence of different Salmonella serotypes in hens' egg albumen in vitro at 4, 20 and 30 °C. The majority of serotypes remained viable but did not increase in numbers at 20 and 30 °C for 42 days. At 4 °C many of the serotypes died out.The addition of ferric ammonium citrate on the 42nd day of incubation induced multiplication of organisms incubated at 20 and 30 °C, but not at 4 °C. The pH and glucose concentration of the albumen diminished only when heavy growth occurred.Salmonella enteritidis remained viable on the air cell membrane in vitro for 17 days at 4, 20 and 30 °C. Thirty percent of the organisms also remained motile in albumen for 42 days at 25 °C and up to 5% of the cells remained motile for up to 20 days at 4 °C.

Section: Discussionmentioning

confidence: 99%

Persistence of contamination of hens' egg albumen in vitro with Salmonella serotypes

Lock

Board

1992

Self Cite

“…The pH of the albumen was tested with Whatman indicator paper (full range pH [1][2][3][4][5][6][7][8][9][10][11][12][13][14]. Laboratory safety regulations precluded the use of a pH meter with material contaminated with salmonellas.…”

Section: Salmonella In Hens' Eggysmentioning

confidence: 99%

“…The course of microbial infection of shell eggs by the latter route may be considered in stages [13,14]: (1) penetration of the cuticle and shell; (2) colonization of the underlying membranes, and (3) contamination of the albumen leading eventually to generalized infection of the egg contents. If the infecting organism produces pigments, H25, proteases and/or lecithinase, then such infection is associated with addling of the albumen and yolk [15,16].…”

Section: Introductionmentioning

confidence: 99%

Growth ofSalmonella enteritidisin artificially contaminated hens' shell eggs

Clay

Board

1991

Self Cite

SUMMARYThe effect of some factors on the growth of Salmonella enteritidis phage type 4 in artificially contaminated shell eggs was investigated.Salmonella enteritidis was found to be resistant to the antimicrobial properties of the albumen. Growth occurred on storage at 25 'C but not at 4 or 10 'C. The rate and extent of infection was influenced by the size of inoculum, the site of contamination relative to yolk movement, and the presence of iron in the inoculum.

“…The shell is not impervious to salmonellae; the time taken to penetrate depends on individual shell porosity, moisture, number and type of salmonellae and temperature (Haines & Moran, 1940;Stokes, Osborne & Bayne, 1956;Board, 1966;Sparks & Board, 1985). Penetration may also be aided by cracking or abrasion of the shell, and by poor cuticle layer formation, both of which are common features of batteryproduced eggs.…”

Section: Discussionmentioning

confidence: 99%

“…Penetration may also be aided by cracking or abrasion of the shell, and by poor cuticle layer formation, both of which are common features of batteryproduced eggs. Subsequent multiplication may be enhanced by rough handling and/or storage at high ambient temperature (Ayres, Mundt & Sandine, 1958;Board, 1966;Anderson, Carter & Morley Jones, 1970 a, b). Early studies demonstrated only a low incidence of salmonellae in hens' eggs (Bernstein, 1952;Watts & Mander, 1953).…”

Section: Discussionmentioning

confidence: 99%

Salmonella typhimuriumphage type 141 infections in Sheffield during 1984 and 1985: association with hens' eggs

Chapman

Rhodes²,

Rylands³

1988

SUMMARYFood poisoning due toSalmonella typhimuriumphage type 141 was unusual inthe Sheffield area before 1984. The sudden increase in incidence of this phage type during 1984 and 1985, and its causative role in several small outbreaks in this period have been investigated. Epidemiological and laboratory investigations suggested that hens' eggs were the most likely source ofS. typhimuriumphage type 141.