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首页> 外文期刊>Food microbiology >Growth of Salmonella serovars in hens' egg albumen as affected by storage prior to inoculation
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Growth of Salmonella serovars in hens' egg albumen as affected by storage prior to inoculation

机译：接种前的贮藏影响母鸡卵蛋白中沙门氏菌血清型的生长

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摘要

Different Salmonella enterica serovars. including Enteritidis, were tested for growth at 20℃ in separated albumen upon inoculation with 39 cfu ml~(-1). The albumen was fresh or stored for up to 3 weeks prior to inoculation (p.i.) either in the shell egg or separated from the yolk. The serovar Enteritidis did not behave differently than the other serovars indicating that the association between human S. Enteritidis infections and eggs is not due to its growth behaviour in albumen. A pronounced growth occurred more frequently and up to a one-log unit higher level in fresh albumen than in albumen stored p.i. This was at least partly explained by a pH effect. Since growth in the separated albumen was similar when the albumen had been stored p.i. in the absence or presence of yolk, we have no indication that nutrients or factors negating the inhibitory properties of the albumen leak out from the yolk during storage. Growth of Salmonella inoculated at a level of 8 cfu in the albumen of fresh and stored whole shell eggs was studied to simulate a more natural situation. In this case, growth also occurred more frequently when inoculated in the albumen of fresh eggs compared to eggs stored p.i. It can be concluded from our study that cooling practices are recommended shortly after lay to prevent Salmonella from growing in eggs.
机译：不同的肠炎沙门氏菌。接种39 cfu ml〜（-1）后，在20℃分离的蛋白中测试了包括肠炎沙门氏菌在内的细菌的生长。蛋清是新鲜的，或在接种前（p.i.）在带壳蛋中或与蛋黄分开之前最多保存3周。血清肠炎沙门氏菌的行为与其他血清型并无不同，这表明人肠炎沙门氏菌感染与卵之间的关联不是由于其在蛋白中的生长行为。显着的生长发生的频率比新鲜p.i的蛋白高得多，最高可达一个对数单位。 pH效应至少部分解释了这一点。因为当蛋白被p.i储存时，分离的蛋白的生长是相似的。在没有蛋黄或没有蛋黄的情况下，我们没有迹象表明在储存期间营养或否定蛋白抑制特性的因素会从蛋黄中泄漏出来。为了模拟更自然的情况，研究了新鲜和储存的全壳蛋蛋白中接种8 cfu沙门氏菌的生长。在这种情况下，与新鲜贮藏的鸡蛋相比，接种新鲜鸡蛋的蛋白时生长也更频繁。从我们的研究可以得出结论，建议在产蛋后不久进行降温，以防止沙门氏菌在卵中生长。

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