Effect of fixed or changing temperatures during prolonged storage on the growth of Salmonella enterica serovar Enteritidis inoculated artificially into shell eggs.


The fate of Salmonella enterica serovar Enteritidis (SE) in whole, unbroken eggs was monitored during storage at fixed or changing temperatures after inoculation with 20-47 c.f.u. of SE. Eggs stored at 10 degrees C and 20 degrees C showed little or no bacterial growth over 6 weeks, while egg storage at 30 degrees C increased the percentage of the eggs that… (More)


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