Effect of Time and Temperature on Growth of Salmonella enteritidis in Experimentally Inoculated Eggs
- 1 October 1989
- journal article
- research article
- Published by JSTOR in Avian Diseases
- Vol. 33 (4) , 735-742
- https://doi.org/10.2307/1591153
Abstract
Influence of time and temperature on Salmonella enteritidis multiplication in expertimentally injected eggs was examined. There was an increase in the number of S. enteritidis with the increase in temperature of egg storage. There was less increase of S. enteritidis in eggs stored at 4 C than in eggs held at temperatures higher than 4 C (P < 0.05). These results suggest a possible method for monitoring commercial eggs for the presence of S. enteritidis. It was concluded that the chances of recovery of S. enteritidis can be increased 106-fold or more by holding the eggs at temperatures of 21 or 27 C for more than 20 days and culturing their contents.This publication has 2 references indexed in Scilit:
- A Five-Year Survey of the Incidence of Salmonellae in Avian SpeciesPublished by JSTOR ,1966
- The Growth of Gram‐Negative Bacteria in the Hen's EggJournal of Applied Bacteriology, 1964