SUMMARYThe effect of some factors on the growth of Salmonella enteritidis phage type 4 in artificially contaminated shell eggs was investigated.Salmonella enteritidis was found to be resistant to the antimicrobial properties of the albumen. Growth occurred on storage at 25 'C but not at 4 or 10 'C. The rate and extent of infection was influenced by the size of inoculum, the site of contamination relative to yolk movement, and the presence of iron in the inoculum.

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SummaryThe composition of the fat which has bloomed in chocolate has been investigated. There is evidence that the type of center which is coated with chocolate has no effect upon the fatty‐acid composition of the bloom fat. The rate of blooming however was found to be affected by the center. The theory that the oils in coated nuts migrate to the chocolate surface to cause fat bloom has been disproved. Comparison of the fatty acids present in the bloom fat with respect to the coating fat show a decrease in the unsaturated acids and an increase in the saturated acids. There is evidence that hydroxyl containing oxidation products of the fatty materials in the chocolate are not present in the migrated fat.

1. Salmonella enteritidis PT 4 grew in eggs stored at 25 degrees C, but not at 10 degrees C. 2. The incidence of generalised infection of the egg contents (greater than 10(6) salmonellas/ml) was greater in eggs inoculated with cells suspended in faecal extract compared to those with cells in Ringer's solution. 3. The removal of most of the iron did not decrease the growth-promoting effect of the faecal extract.

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