Observations on the mode of bacterial infection of hens' eggs

Lock, J.L.; Dolman, J.; Board, R. G.

doi:10.1111/j.1574-6968.1992.tb05684.x

Cited by 18 publications

(9 citation statements)

References 10 publications

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“…Thus, ironbinding capacity of ovotransferrin is one of the mechanisms involved in its antibacterial activity since this leads to an iron-deficient environment which is deleterious for bacterial growth. This conclusion is supported by experiments in which the bacteriostatic action of egg albumen against Gram-negative bacteria is shown to fall drastically when iron is added in amounts sufficient for ovotransferrin saturation (Lock and Board, 1992). Furthermore, some studies suggest that the predominant role in preventing growth of Gram-negative bacteria in egg white is performed by ovotransferrin and iron deficiency (Garibaldi et al, 1970, Baron et al, 1997.…”

Section: Ovotransferrinmentioning

confidence: 91%

“…At temperatures below 8°C, the growth of Salmonella appears impossible in egg white (Ruzckova, 1994;Schoeni et al, 1995). Furthermore, a bactericidal effect is observed with the disappearance of the entire population at 4°C within a few days (Chen et al 2005;Schoeni et al 1995;Lock and Board 1992). The same phenomenon was observed at 10°C by Clay and Board (1991) and Chen et al (2005), while Schoeni et al (1995) observe a slight growth.…”

Section: Temperaturementioning

confidence: 99%

“…Between 20°C and 30°C, a growth of one to four logarithmic units per ml is observed, depending on temperature and incubation time (Clay and Board, 1991;Lock and Board (1992); Ruzickova (1994) Schoeni et al 1995;Whitehead 1993, Baron et al (1997), Cogan et al 2001;Duboccage et al, 2001, Chen et al 2005Murase et al, 2005).…”

Section: Temperaturementioning

confidence: 99%

“…In particular, contamination by Salmonella enterica serovar Enteritidis is widely studied because it represents the predominant serotype involved in the foodborne diseases (salmonellosis) due to egg or egg product consumption (EFSA 2014). It is also notable that S. Enteritidis is able to survive in egg white in contrast to other similar strains and species (Clavijo et al, 2006 ;Gantois et al, 2008 ;Guan et al, 2006 ; Lock and Board 1992). For these reasons, this bacterium is the target in many studies on the antimicrobial activity of egg white.…”

Section: Introductionmentioning

confidence: 99%

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Egg white versus Salmonella Enteritidis! A harsh medium meets a resilient pathogen

et al. 2016

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Salmonella enterica serovar Enteritidis is the prevalent egg-product-related food-borne pathogen. The egg-contamination capacity of S. Enteritidis includes its exceptional survival capability within the harsh conditions provided by egg white. Egg white proteins, such as lysozyme and ovotransferrin, are well known to play important roles in defence against bacterial invaders. Indeed, several additional minor proteins and peptides have recently been found to play known or potential roles in protection against bacterial contamination. However, although such antibacterial proteins are well studied, little is known about their efficacy under the environmental conditions prevalent in egg white. Thus, the influence of factors such as temperature, alkalinity, nutrient restriction, viscosity and cooperative interactions on the activities of antibacterial proteins in egg white remains unclear. This review critically assesses the available evidence on the antimicrobial components of egg white. In addition, mechanisms employed by S. Enteritidis to resist egg white exposure are also considered along with various genetic studies that have shed light upon egg white resistance systems. We also consider how multiple, antibacterial proteins operate in association with specific environmental factors within egg white to generate a lethal protective cocktail that preserves sterility.

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Section: Ovotransferrinmentioning

confidence: 91%

Section: Temperaturementioning

confidence: 99%

Section: Temperaturementioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Egg white versus Salmonella Enteritidis! A harsh medium meets a resilient pathogen

et al. 2016

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“…The course of microbial penetration of eggshells occurs in 3 stages, namely; penetration of the cuticle and shell, colonization of underlying membranes, and contamination of yolk leading eventually to contamination of the egg contents (Lock and others 1992). Therefore, the internal parts of eggshells are contaminated when the cuticle, shell, and shell membranes fail to prevent microbial invasion (Mayes and Takaballi 1983; Berrang and others 1999).…”

Section: Introductionmentioning

confidence: 99%

Escherichia coli O157:H7 Facilitates the Penetration of Staphylococcus aureus into Table Eggs

Al-Natour¹,

Alaboudi²,

Al-Hatamelh³

et al. 2011

Journal of Food Science

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Fresh eggshells collected from a local farm were subjected to different levels of surface contamination with feces containing different levels (3 to 5 log₁₀) of Escherichia coli O157:H7 or Staphylococcus aureus and incubated at 3 different temperatures (10, 25, and 32 °C). The penetration rates of contaminating bacteria were followed throughout the incubation period by tracing bacterial presence in shell, shell membranes, albumen, and yolk. The study revealed the ability of both E. coli O157:H7 and enterotoxigenic S. aureus to grow on shell in feces, penetrate the shell, and move and multiply within egg contents at different rates and periods depending on bacterial type and incubation conditions. High temperatures (25 and 32 °C) increased penetration rate, whereas storage at 10 °C decreased significantly the rate of penetration. High levels of contamination with E. coli O157:H7 also shortened the time needed for the penetration process. Results showed that when eggshells were contaminated with both organisms simultaneously, the penetration of E. coli O157:H7 preceded that of S. aureus and facilitated the invasion of the latter bacteria.

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