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  • Title: Effect of fixed or changing temperatures during prolonged storage on the growth of Salmonella enterica serovar Enteritidis inoculated artificially into shell eggs.
    Author: Okamura M, Kikuchi S, Suzuki A, Tachizaki H, Takehara K, Nakamura M.
    Journal: Epidemiol Infect; 2008 Sep; 136(9):1210-6. PubMed ID: 17988424.
    Abstract:
    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 contained >10(6) c.f.u. after 3 weeks. Egg storage at 20 degrees C for 5 days followed by 10 degrees C caused only a few eggs with >10(6) c.f.u. after 2 weeks, whereas storage at 22-30 degrees C or 27-35 degrees C for 5 days followed by 25 degrees C induced a rapid increase of eggs that contained >10(6) c.f.u. after 1 or 2 weeks, respectively. Therefore, egg storage at 10 degrees C and 20 degrees C can control SE growth, although the temperature during egg storage and transportation from farm to table should also be taken into consideration.
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