Egg age and the growth ofSalmonella enteritidisPT4 in egg contents

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Abstract
Summary: The growth ofSalmonella enteritidisPT4 in albumen around an intact yolk was governed by the age of the egg on inoculation. In the majority of eggs, held at 20° C, the bacterium was unable to grow rapidly until eggs had been stored for approximately 3 weeks. The multiplication ofS. enteritidisin stored eggs appeared to be associated with alterations to the yolk membrane which allowed the bacterium to either invade the yolk or obtain nutrients from it. The rate at which egg contents change to permit the growth ofS. enteritidiswould appear to be temperature related and took place more rapidly when eggs were stored under conditions where temperatures fluctuated and, on occasions, reached 30° C.