The Effect of Egg Shell Quality on Penetration by Various Salmonellae

Sauter, E.A.; Petersen, C. F.

doi:10.3382/ps.0532159

Cited by 56 publications

(21 citation statements)

References 9 publications

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“…The penetration of microorganisms can be affected by different factors such as eggshell quality, pore density, and others. For example, Sauter and Petersen (1974) observed that Salmonella more likely penetrated eggs with lower specific gravity and hence thinner shells. However, Messens et al (2005) did not find a relationship between thickness and penetration of Salmonella Enteritidis.…”

Section: Discussionmentioning

confidence: 99%

“…Some earlier studies observed the effect of quality of eggshells on microbial penetration. Sauter and Petersen (1974) determined that bacteria of the genus Pseudomonas were able to more readily penetrate into whole eggs of poor shell quality. However, De Reu et al (2006b), who compared seven selected bacterial species, concluded that the weight of eggshell or eggshell thickness had no significant effect on penetration.…”

mentioning

confidence: 99%

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Effect of housing system and age of laying hens on eggshell quality, microbial contamination, and penetration of microorganisms into eggs

Vlčková¹,

Tůmová²,

Ketta³

et al. 2018

Czech J. Anim. Sci.

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Vlčková J., Tůmová E., Ketta M., Englmaierová M., Chodová D. (2018): Effect of housing system and age of laying hens on eggshell quality, microbial contamination, and penetration of microorganisms into eggs. Czech J. Anim. Sci., 63, 51-60.Hens of the laying hybrid ISA Brown were used in the study with the objective to evaluate eggshell quality, microbial contamination of eggshells, and penetration of microorganisms into the egg content in different housing systems (enriched cage: 60 hens, 10 hens per cage, 750 cm 2 per hen vs free range: 60 hens, 9 hens per m 2 ) and at different hen ages (26 vs 51 weeks) during storage time (0, 2, 7, 14, and 21 days). A significant interaction between the housing system and age was observed in egg weight and most of eggshell quality measurements. However, microbial contamination and penetration were affected mostly by the housing system and storage time. The numbers of Escherichia coli (P < 0.001, 4.51 vs 2.75 log cfu/eggshell) and Enterococcus (P < 0.001, 2.56 vs 1.11 log cfu/eggshell), and the total number of microorganisms (P < 0.001, 5.04 vs. 3.65 log cfu/eggshell) were higher in free range eggs compared to enriched cage eggs, respectively. The counts of Escherichia coli (P < 0.001, 4.23 vs 2.91 log cfu/eggshell) and Enterococcus (P < 0.001, 2.31 vs 1.27 log cfu/eggshell) decreased with storage time. A positive correlation between the total number of pores and penetration of Escherichia coli in both housing systems was observed in the albumen. It can be concluded that the housing system and age of laying hens significantly affected eggshell quality. Microbial contamination presumably affects the penetration of microorganisms. The correlation between the number of pores and penetration is assumed to be affected by the microbial species.

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Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

Effect of housing system and age of laying hens on eggshell quality, microbial contamination, and penetration of microorganisms into eggs

Vlčková¹,

Tůmová²,

Ketta³

et al. 2018

Czech J. Anim. Sci.

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“…Because Salmonella and other pathogens readily penetrate eggshells (Williams et al, 1968;Sauter and Petersen, 1974;Neill et al, 1985), a method allowing examination of the inside and outside of the eggshell was considered most practical. Therefore a hand crush and massage of broken-out shells and membranes was used to recover the inoculated Salmonella.…”

Section: Resultsmentioning

confidence: 99%

Methods for Inoculation and Recovery of Salmonella from Chicken Eggs

et al. 1991

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Various methods of applying inoculum and recovering low numbers of artificially inoculated Salmonella typhimurium on eggs were evaluated. Inoculation methods tested were suspending cells in 1) .85% saline; 2) 1% peptone; 3) sterile chicken fecal paste; or 4) a 1:10 dilution of chicken feces in .85% saline. Sampling methods tested were 1) shell and membrane massage; and 2) mortar and pestle grinding of shells and membranes. The method that yielded the best recovery of low numbers of Salmonella was as follows: 1) apply cell suspension in 1% peptone to egg; 2) sample egg by a hand crush and massage of shell and membranes in 50 mL of buffered peptone; 3) incubate shell and membranes in buffered peptone overnight and then plate onto selective agar. Methods that did not improve sensitivity of recovery included varying the inoculum drying time, addition of FeSO4 or Cleland's reagent to the recovery medium, and varying the temperature of the inoculum to affect penetration.

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“…According to previous studies, there is an increased probability of whole eggs with low shell quality being able to be penetrated by Salmonella spp. [16], and egg weight and flock age also influence the ability of Salmonella spp. to penetrate the shell and the membranes of the eggs [17].…”

Section: Introductionmentioning

confidence: 99%

A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products

et al. 2016

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Salmonellosis is one of the main causes of foodborne illnesses worldwide, with outbreaks predominately linked to contamination of eggs and raw egg products, such as mayonnaise. This review explores previous studies that have investigated Salmonella control mechanisms utilized in the production of raw egg mayonnaise and other food products. Apart from the use of pasteurized eggs, the main control mechanism identified is the pH of the raw egg products, which plays an important role in the consistency and stability while affecting the survival of Salmonella spp. However, currently there is no consensus regarding the critical pH limit for the control of Salmonella. The effectiveness of pH as a control mechanism is influenced by the type of acid used, with the effectiveness of lemon juice compared with vinegar highly debated. Additionally, Salmonella susceptibility to pH stresses may also be influenced by storage temperature (in some studies refrigeration temperatures protected Salmonella spp. from acidulants) and is further complicated by the development of Salmonella cross-tolerance-induced responses, pH homeostasis achieved by the cellular antiport and symport systems, and acid tolerance response (ATR). These mechanisms all provide Salmonella with an added advantage to ensure survival under various pH conditions. Other confounding factors include the fat content, and the addition of NaCl, garlic and plant essential oils (PEOs) from mint, cinnamon, cardamom and clove.

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The Effect of Egg Shell Quality on Penetration by Various Salmonellae

Cited by 56 publications

References 9 publications

Effect of housing system and age of laying hens on eggshell quality, microbial contamination, and penetration of microorganisms into eggs

Effect of housing system and age of laying hens on eggshell quality, microbial contamination, and penetration of microorganisms into eggs

Methods for Inoculation and Recovery of Salmonella from Chicken Eggs

A Review of Temperature, pH, and Other Factors that Influence the Survival of Salmonella in Mayonnaise and Other Raw Egg Products

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