The survival of salmonellas in shell eggs cooked under simulated domestic conditions
- 1 August 1989
- journal article
- research article
- Published by Cambridge University Press (CUP) in Epidemiology and Infection
- Vol. 103 (1), 35-45
- https://doi.org/10.1017/s0950268800030338
Abstract
SUMMARY: Strains ofSalmonella enteritidis, S. typhimurium and S. senftenberg inoculated into the yolks of shell eggs were found to survive forms of cooking where some of the yolk remained liquid. Survival was largely independent of the size of the initial inoculum. The organisms also grew rapidly in eggs stored at room temperature and after 2 days the number of cells per gram of yolk exceeded log 8·0. With this level of contamination viable cells could be recovered from eggs cooked in any manner.This publication has 13 references indexed in Scilit:
- SALMONELLA ENTERITIDIS PHAGE TYPE 4 INFECTION: ASSOCIATION WITH HENS' EGGSThe Lancet, 1988
- Salmonella enteritidis infection in broilers and broiler breedersPublished by Wiley ,1988
- Salmonella enteritidis in a commercial layer flockPublished by Wiley ,1988
- Salmonella typhimuriumphage type 141 infections in Sheffield during 1984 and 1985: association with hens' eggsEpidemiology and Infection, 1988
- The Emergence of Grade A Eggs as a Major Source of Salmonella enteritidis InfectionsJAMA, 1988
- The emergence of grade A eggs as a major source of Salmonella enteritidis infections. New implications for the control of salmonellosisPublished by American Medical Association (AMA) ,1988
- CALCITONIN FOR PREVENTION OF POSTMENOPAUSAL BONE LOSSThe Lancet, 1988
- Poultry meat as a source of human salmonellosis in England and WalesEpidemiology and Infection, 1988
- Survival of Salmonella typhimurium and Staphylococcus aureus in Eggs Cooked by Different MethodsPoultry Science, 1983
- OUTBREAK OF SALMONELLA NAPOLI INFECTION CAUSED BY CONTAMINATED CHOCOLATE BARSThe Lancet, 1983