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首页> 外文期刊>International Journal of Poultry Sciences >Continuing Multiplication of Salmonella enteritidis Strains in Egg Yolk During Refrigeration at 7.2oC
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Continuing Multiplication of Salmonella enteritidis Strains in Egg Yolk During Refrigeration at 7.2oC

机译：7.2oC冷藏期间蛋黄中肠炎沙门氏菌菌株的持续繁殖

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摘要

The continuing attribution of human illness caused by Salmonella enteritidis to the consumption of contaminated eggs has led to widespread implementation of risk reduction programs for commercial egg production, often emphasizing prompt refrigeration of eggs to prevent bacterial multiplication to dangerously high levels. However, microbial growth may not cease immediately inside warm eggs after transfer to refrigerated storage. The present study compared the abilities of 8 S. enteritidis strains (of 4 phage types) to continue multiplying in experimentally contaminated egg yolk during the first 24 h after transition from warm to refrigeration temperatures. After 15 mL samples of egg yolk were inoculated with 10 CFU/ml of S. enteritidis , they were incubated at 37°C for 16 h and then transferred into refrigeration at 7.2°C for 24 h. Bacterial cell concentrations were determined following 37°C incubation and again after both 8 and 24 h at 7.2°C. All 8 S. enteritidis isolates multiplied significantly during 16 h of incubation, reaching an overall mean of log10 8.790 CFU/ml. After refrigeration, the observed mean values for cell concentrations in yolk samples were log10 8.780 CFU/mL at 8 h and log10 8.849 CFU/mL at 24 h. For 3 of 8 strains, a significant (0.05) increase in cell concentrations in egg yolk occurred during 24 h of refrigeration. These results support the importance of prompt egg refrigeration for minimizing the numbers of S. enteritidis in marketed table eggs, although refrigeration at 7.2oC may not immediately or completely arrest multiplication by all strains.
机译：由肠炎沙门氏菌引起的人类疾病的持续归因于食用受污染的鸡蛋，已导致广泛实施降低商业化鸡蛋生产的风险计划，通常强调迅速冷冻鸡蛋以防止细菌繁殖到危险的高水平。但是，转移到冷藏后，温暖的鸡蛋内部的微生物生长可能不会立即停止。本研究比较了8种肠炎沙门氏菌菌株（4种噬菌体类型）在从温暖温度转变为冷藏温度后的最初24小时内，在受实验污染的蛋黄中继续繁殖的能力。在15 mL蛋黄样品中接种10 CFU / ml肠炎链球菌后，将其在37°C下孵育16小时，然后在7.2°C下冷藏24小时。在37°C孵育后以及7.2°C下8和24小时后再次测定细菌细胞浓度。在孵育的16小时内，所有8种肠炎沙门氏菌的分离株均显着繁殖，总体平均log10为8.790 CFU / ml。冷冻后，观察到的卵黄样品中细胞浓度的平均值在8 h为log10 8.780 CFU / mL，在24 h为log10 8.849 CFU / mL。对于8个菌株中的3个，在冷藏24小时内蛋黄中细胞浓度显着增加（0.05）。这些结果支持了迅速冷冻鸡蛋以使市售食用鸡蛋中肠炎沙门氏菌数量最少的重要性，尽管在7.2oC下冷冻可能无法立即或完全阻止所有菌株的繁殖。

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