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Growth and Survival of Salmonella-Enteritidis in Selected Egg Foods

RUZICKOVA V
Veterinarni Medicina 39, 1994, 187-195

Growth of selected strains of S. enteritidis in the white, yolk and liquid whole egg content at 37, 21 and 8-degrees-C and their survival in mayonnaise and sauce Tartare at 37 and 21-degrees-C were investigated. Cell counts of strain No. 2553 rose by 6 - 7 logs and 5 - 6 logs during 24 hours of incubation in the yolk at 37-degrees-C and in liquid whole egg content at 21-degrees-C, respectively. The propagation was inhibited in the white at 37 or 8-degrees-C, but the cell count rose by 1.2 - 1.3 logs after 24 hours of incubation at 21-degrees-C. Four tested strains survived 4 and 2 hours of incubation at 37 or 21-degrees-C in mayonnaise (pH 3.9) and sauce Tartare (pH 4.3), respectively. In samples of mayonnaise with pH adjusted to 5.4, the cell counts rose by 0.6 log after 2 hours of incubation at 37-degrees-C, but, compared with the initial inoculum size, decreased by 0.1 and 0.4 logs after 6 and 24 hours of incubation, respectively. The propagation of all the strains under study was strongly inhibited in peptone water containing 0.4 percent of acetic acid


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