Comparison of Conventional Far‐Infrared (IR) Heating to Continuous IR Heating ‐ Cooling for Surface Pasteurization of Shell Eggs Contaminated by Salmonella enterica serotype Enteritidis

2021 ◽  
Author(s):  
Günseli Bobuş Alkaya ◽  
Ferruh Erdogdu ◽  
H. Ibrahim Ekiz
Keyword(s):  
Salmonella Enterica ◽  
Far Infrared ◽  
Shell Eggs ◽  
Ir Heating ◽  
Salmonella Enterica Serotype Enteritidis

scholarly journals Salmonella Enteritidis in eggs imported to Norway

2002 ◽  
Vol 6 (50) ◽  
Author(s):  
K Nygård ◽  
K Hauge
Keyword(s):  
Salmonella Enterica ◽  
Salmonella Enteritidis ◽  
Poultry Meat ◽  
Human Consumption ◽  
Poultry Production ◽  
Shell Eggs ◽  
Low Level ◽  
Salmonella Enterica Serotype Enteritidis

Norway (like Finland and Sweden) has a very low level of Salmonella in domestic foodstuffs and animals. Therefore, strict guarantees in regard to Salmonella are required for foodstuff consignments to these countries. Foodstuffs subject to additional guarantees are fresh beef, veal, pork and poultry meat, and raw shell eggs for human consumption. Salmonella enterica serotype Enteritidis, which is the most common serotype found in poultry in most countries, has never been detected in Norwegian poultry production (1).

Multiplication in Egg Yolk and Survival in Egg Albumen of Salmonella enterica Serotype Enteritidis Strains of Phage Types 4, 8, 13a, and 14b

2001 ◽  
Vol 64 (6) ◽  
pp. 865-868 ◽  
Author(s):  
RICHARD K. GAST ◽  
PETER S. HOLT
Keyword(s):  
Salmonella Enterica ◽  
Salmonella Enteritidis ◽  
Egg Yolk ◽  
Phage Types ◽  
Egg Albumen ◽  
Range Of Values ◽  
Salmonella Enterica Serotype Enteritidis

Refrigeration of eggs is vital for restricting the multiplication of Salmonella enterica serotype Enteritidis contaminants, but differences between Salmonella Enteritidis strains or phage types in their survival and multiplication patterns in egg contents might influence the effectiveness of refrigeration standards. The present study compared the abilities of 12 Salmonella Enteritidis isolates of four phage types (4, 8, 13a, and 14b) to multiply rapidly in egg yolk and to survive for several days in egg albumen. The multiplication of very small numbers of Salmonella Enteritidis inoculated into yolk (approximately 101 CFU/ml) was monitored during 24 h of incubation at 25°C, and the survival of much larger numbers of Salmonella Enteritidis inoculated into albumen (approximately 105 CFU/ml) was similarly evaluated during the first 3 days of incubation at the same temperature. In yolk, the inoculated Salmonella Enteritidis strains multiplied to mean levels of approximately 103 CFU/ml after 6 h of incubation and 108 CFU/ml after 24 h. In albumen, mean levels of approximately 104 CFU/ml or more of Salmonella Enteritidis were maintained through 72 h. Although a few differences in multiplication and survival were observed between individual isolates, the overall range of values was relatively narrow, and no significant differences (P < 0.05) were evident among phage types.

scholarly journals Expression of type 1 fimbriae (SEF 21) of Salmonella enterica serotype Enteritidis in the early colonisation of the rat intestine

2001 ◽  
Vol 50 (2) ◽  
pp. 191-197 ◽  
Author(s):  
PATRICK J. NAUGHTON ◽  
GEORGE GRANT ◽  
SUSAN BARDOCZ ◽  
EMMA ALLEN-VERCOE ◽  
MARTIN J. WOODWARD ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Rat Intestine ◽  
Type 1 Fimbriae ◽  
Salmonella Enterica Serotype Enteritidis

An international outbreak of Salmonella enterica serotype Enteritidis linked to eggs from Poland: a microbiological and epidemiological study

2019 ◽  
Vol 19 (7) ◽  
pp. 778-786 ◽  
Author(s):  
Roan Pijnacker ◽  
Timothy J Dallman ◽  
Aloys S L Tijsma ◽  
Gillian Hawkins ◽  
Lesley Larkin ◽  
...  
Keyword(s):  
Epidemiological Study ◽  
Salmonella Enterica ◽  
Salmonella Enterica Serotype Enteritidis
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