Effect of Sweating on Shell Penetration of Salmonella enteritidis

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Abstract
Egg sweating has been reported to increase bacterial contamination of eggs. The USDA has proposed regulations to lower the required holding temperature of processed table eggs. This change will increase the probability that eggs will sweat during transportation and delivery. This study was initiated to determine whether sweating would increase the penetration of Salmonella enteritidis (SE) into shell eggs. Commercial shell eggs were candled after processing, divided into intact and cracked groups, and stored at 45°F. Half the eggs were inoculated by immersion in a solution containing 106 Se/mL, air dried, and returned to refrigeration. Half of each group was removed from refrigeration and allowed to sweat for 3 hr. The eggers were then quantitatively cultured to determine levels of SE penetration. Sweating did not seem to increase the number of SE-positive eggs or the number of SE present. Dramatically higher number of SE were found in SE-contaminated cracked eggs than in sound eggs. This suggests that sweating for 3 hr does not increase egg contamination with SE; however, cracked eggs are more likely to suffer contamination through the shell.