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The survival of salmonellas in shell eggs cooked under simulated domestic conditions

Published online by Cambridge University Press:  15 May 2009

T. J. Humphrey ,
M. Greenwood ,
R. J. Gilbert ,
B. Rowe  and
P. A. Chapman
T. J. Humphrey
Affiliation:
Exeter Public Health Laboratory, Church Lane, Exeter, EX2 5AD, UK
M. Greenwood
Affiliation:
Poole Public Health Laboratory, Poole General Hospital, Poole BH15 2JB, UK
R. J. Gilbert
Affiliation:
PHLS Food Hygiene Laboratory, 61 Colindale Avenue, London, NW9 5HT, UK
B. Rowe
Affiliation:
PHLS Division of Enteric Pathogens,61 Colindale Avenue, London,NW9 5HT,UK
P. A. Chapman
Affiliation:
Sheffield Public Health Laboratory, Northern General Hospital, Sheffield S5 7AU, UK
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Summary

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Strains ofSalmonella enteritidis, S. typhimurium and S. senftenberg inoculated into the yolks of shell eggs were found to survive forms of cooking where some of the yolk remained liquid. Survival was largely independent of the size of the initial inoculum. The organisms also grew rapidly in eggs stored at room temperature and after 2 days the number of cells per gram of yolk exceeded log 8·0. With this level of contamination viable cells could be recovered from eggs cooked in any manner.

Type
Special Article
Information
Epidemiology & Infection , Volume 103 , Issue 1 , August 1989 , pp. 35 - 45
Copyright
Copyright © Cambridge University Press 1989

References

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