Salmonella in “Grade Cracks” Shell Eggs

D'aoust, J.-Y.; Stotland, P.; Randall, C. J.

doi:10.1016/s0315-5463(80)73401-6

Cited by 6 publications

(2 citation statements)

References 6 publications

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“…The RV medium was found to be superior to SC broth (36% and 14% positive samples, respectively) and the difference was highly significant (X 2 for paired samples 58; P<O.OOOOO1). These results are similar to those found in a previous study (30) in which the RV medium was compared to Oxoid's selenite (S) broth, and also support other reports on the superiority of other selective enrichment media to SC broth (4)(5)(6).…”

Section: Resultssupporting

confidence: 91%

Comparison of Rappaport-Vassiliadis Enrichment Medium and Tetrathionate Brilliant Green Broth for Isolation of Salmonellae from Meat Products

Kalapothaki

Vassiliadis

Mavrommati

et al. 1983

Journal of Food Protection

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The effectiveness of Rappaport-Vassiliadis enrichment medium (RV medium) and Difco's tetrathionate brilliant green broth (TBG) for detection of Salmonella in 553 samples of meat products was compared. All samples were preenriched for 20 h in buffered peptone water. Then 0.1 ml of the preenrichment was inoculated into 10 ml of RV medium, 1 ml was added to 9 ml of TBG broth, and 1 ml was inoculated into 10 ml of Muller-Kauffman (MK) tetrathionate broth. All enrichments were incubated at 43°C for 24 h, except for MK broth which was incubated for 48 h, and all were subcultured onto brilliant green deoxycholate agar and bismuth sulfite agar. The Rappaport-Vassiliadis medium was superior to Difco's tetrathionate brilliant green broth, being considerably more sensitive and more specific. The superiority of RV medium concerned the number of positive samples (36% and 28%, respectively), and also the number of Salmonella serotypes and strains. The RV medium inhibited the lactose- and sucrose-negative competing organisms much more than the Difco's tetrathionate broth. The performance of Difco and Muller-Kauffman tetrathionate brilliant green broths was similar. Addition of the brilliant green solution after boiling the tetrathionate broth slightly increased its efficacy. The effectiveness of brilliant green deoxycholate agar and bismuth sulfite agar was similar, whether after enrichment in RV medium or in any of the studied tetrathionate brilliant green broths.

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Section: Resultssupporting

confidence: 91%

Comparison of Rappaport-Vassiliadis Enrichment Medium and Tetrathionate Brilliant Green Broth for Isolation of Salmonellae from Meat Products

Kalapothaki

Vassiliadis

Mavrommati

et al. 1983

Journal of Food Protection

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“…This is caused by the escape of carbon dioxide and moisture through the eggshell pores, which consequently alters the albumen pH (Coutts & Wilson, 2006). The egg defence barriers are also weakened as the egg ages, resulting in an increased risk of bacterial contamination (D'Aoust et al, 1980). The changes that occur in stored eggs, therefore, usually cause losses in quality and nutritional value, leading to lower consumer acceptability (Addis & Park, 1989).…”

Section: Introductionmentioning

confidence: 99%

The effect of dietary garlic powder and a low temperature on the physical quality of stored eggs

Olobatoke¹,

Mulugeta²

2012

SA J. An. Sci.

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Eggs are a rich source of protein having, a primary advantage in satisfying human nutritional needs. However, the loss in egg quality within a short time during storage calls for more research to improve their condition following storage. This study investigated the potential of garlic powder as a feed supplement and low temperature in maintaining physical egg quality during storage. Seventy two thirty-week old hens of the Dekalb white strain were used in the study. Hens were divided into three dietary treatment groups in a completely randomized design experiment. Three treatments were control (no garlic addition), 3%, and 5% garlic powder (GP) additions to a basal diet on a weight ratio basis. Birds were fed the experimental diets for seven weeks. Eggs (n = 108) were collected from days 43 to 45 of the trial and stored either at 8 ± 2 ºC or 25 ± 2 ºC for 21 days. Feeding GP in the hens' diet improved Haugh unit value by 11.9 HU and albumen height by 1.4 mm when eggs were stored at 25 ± 2 ºC. For eggs stored at a low temperature, GP supplementation had no affect on egg quality indicators. In comparison to values for fresh eggs, egg weight and albumen percentage were significantly reduced. An increase in yolk percentage was recorded in eggs stored at 25 ± 2 ºC. Similarly, changes were marginal for eggs stored at a low temperature. This study indicated that both dietary garlic powder and low temperature significantly maintained albumen quality of eggs stored during summer.

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Risk assessment of use of cracked eggs in Canada

Todd

1996

International Journal of Food Microbiology

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Salmonella in “Grade Cracks” Shell Eggs

Cited by 6 publications

References 6 publications

Comparison of Rappaport-Vassiliadis Enrichment Medium and Tetrathionate Brilliant Green Broth for Isolation of Salmonellae from Meat Products

Comparison of Rappaport-Vassiliadis Enrichment Medium and Tetrathionate Brilliant Green Broth for Isolation of Salmonellae from Meat Products

The effect of dietary garlic powder and a low temperature on the physical quality of stored eggs

Risk assessment of use of cracked eggs in Canada

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