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Eggshell penetration by Salmonella: a review

Published online by Cambridge University Press:  18 September 2007

W. Messens ,
K. Grijspeerdt  and
L. Herman
W. Messens*
Affiliation:
Ministry of the Flemish Community, Agricultural Research Centre-Ghent, Department of Animal Product Quality and Transformation Technology, Brusselsesteenweg 370, B-9090 Melle, Belgium
K. Grijspeerdt
Affiliation:
Ministry of the Flemish Community, Agricultural Research Centre-Ghent, Department of Animal Product Quality and Transformation Technology, Brusselsesteenweg 370, B-9090 Melle, Belgium
L. Herman
Affiliation:
Ministry of the Flemish Community, Agricultural Research Centre-Ghent, Department of Animal Product Quality and Transformation Technology, Brusselsesteenweg 370, B-9090 Melle, Belgium
*
*Corresponding author: [email protected]
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Abstract

Intact eggs can become contaminated with Salmonella as a result of infections of the reproductive tissues of the laying hens but also by penetration through the shell. In this paper, the penetration of Salmonella through the shell of hen eggs is reviewed. A description is given of the advantages and disadvantages of the various methods used to study bacterial penetration through the shell and membranes. The possibility of Salmonella contamination of the shell after lay is included because shell contamination is the first requisite for penetration. Various factors affect the probability of bacterial penetration. Both the intrinsic and extrinsic factors are highlighted. For the extrinsic factors, the influence of bacterial strain and number of organisms, temperature, moisture and immersion and storage conditions on the probability of Salmonella penetration through the shell is described. With regard to intrinsic factors, the presence of cuticle, shell characteristics (shell quality, porosity, shell defects) and membrane properties are summarized.

Keywords

Salmonellapenetrationhen eggshellmembrane
Type
Reviews
Information
World's Poultry Science Journal , Volume 61 , Issue 1 , March 2005 , pp. 71 - 86
Copyright
Copyright © Cambridge University Press 2005

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