MIGRATION OF SALMONELLA-ENTERITIDIS FROM THE ALBUMIN INTO THE EGG-YOLK

被引：46

作者：

BRAUN, P

FEHLHABER, K

机构：

[1] Institute for Food Hygiene, Veterinary Faculty, Leipzig University, D-04103 Leipzig

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1995年 / 25卷 / 01期

关键词：

SALMONELLA ENTERITIDIS; EGG YOLK; EGG ALBUMIN;

D O I：

10.1016/0168-1605(94)00081-G

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Migration of Salmonella enteritidis from the albumen into the egg yolk was investigated in 860 eggs. After artificial contamination of the albumen with different doses of S. enteritidis phage-type 4 the migration and the effect of temperature on the migration process during a storage period of up to 4 weeks were studied. The experiments showed that the first cells can be detected in the yolk within a few days. The process will be relatively rare during chilled storage if the albumen is only slightly contaminated. The migration rate was positively correlated with the level of contamination, the storage temperatures and the age of the eggs.

引用

页码：95 / 99

页数：5

共 12 条

[1]

Baker R. C., 1990, Dairy, Food and Environmental Sanitation, V10, P273

[2]

BAUMGARTNER A, 1990, Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene, V81, P180

[3] GROWTH OF SALMONELLA-ENTERITIDIS IN YOLK OF SHELL EGGS FROM NORMAL AND SEROPOSITIVE HENS [J].