scholarly journals Uses of Poultry Eggs: Egg Albumen and Egg Yolk

2012 ◽  
Vol 5 (2) ◽  
pp. 9-13 ◽  
Author(s):  
A.M. King`ori
Keyword(s):  
Egg Yolk ◽  
Poultry Eggs ◽  
Egg Albumen

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.

Multiplication and Motility of Salmonella enterica Serovars Enteritidis, Infantis, and Montevideo in In Vitro Contamination Models of Eggs

2006 ◽  
Vol 69 (5) ◽  
pp. 1012-1016 ◽  
Author(s):  
TOSHIYUKI MURASE ◽  
KAZUHIKO FUJIMOTO ◽  
RUI NAKAYAMA ◽  
KOICHI OTSUKI
Keyword(s):  
Salmonella Enterica ◽  
Salmonella Enteritidis ◽  
Egg Yolk ◽  
Vitelline Membrane ◽  
Human Patient ◽  
Polycarbonate Membrane ◽  
Specific Pathogen ◽  
Egg Albumen ◽  
Petri Plate

The invasive ability of Salmonella enterica serovars Enteritidis, Infantis, and Montevideo in eggs was examined. Strains of these serovars originating from egg contents, laying chicken houses, and human patients were experimentally inoculated (0.1-ml dose containing 78 to 178 cells) onto the vitelline membrane of eggs collected from specific-pathogen-free chickens and incubated at 25°C. The test strains were detected in 25 of 138 yolk contents by day 6, indicating the penetration of Salmonella organisms through the vitelline membrane. There were no significant differences in overall rates of penetration between serovars. The organisms were also detected in the albumen from 125 of 138 eggs tested by day 6. Growth to more than 106 CFU/ml was observed in 48 of the 125 albumen samples. An inoculum of 1,000 Salmonella cells was added to 15 ml of albumen at the edge of a petri plate. A 10-mm-diameter cylindrical well, the bottom of which was sealed with a polycarbonate membrane with 3.0-μm pores, was filled with egg yolk and placed into the albumen at the center of the dish, which was maintained at 25°C. Experiments were performed in triplicate with each strain. Salmonella organisms in all the albumen samples were detected by day 11. However, motility of the organisms toward the yolk was observed in only two dishes inoculated with the Salmonella Enteritidis strain from a human patient and in one dish inoculated with the Salmonella Infantis strain from liquid egg. The albumen samples obtained from the dishes inoculated with the Salmonella Enteritidis strain had high numbers of bacteria (>108 CFU/ml). The present study suggests that Salmonella organisms in egg albumen are unlikely to actively move toward the yolk, although deposition on or near the vitelline membrane can be advantageous for proliferation.

scholarly journals Quantitative Analysis of Spectinomycin and Lincomycin in Poultry Eggs by Accelerated Solvent Extraction Coupled with Gas Chromatography Tandem Mass Spectrometry

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 651 ◽  
Author(s):  
Bo Wang ◽  
Yajuan Wang ◽  
Xing Xie ◽  
Zhixiang Diao ◽  
Kaizhou Xie ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Gas Chromatography ◽  
Quantitative Analysis ◽  
Solvent Extraction ◽  
Tandem Mass Spectrometry ◽  
Tandem Mass ◽  
Chromatography Tandem Mass Spectrometry ◽  
Poultry Eggs ◽  
Egg Albumen ◽  
Whole Egg

A method based on accelerated solvent extraction (ASE) coupled with gas chromatography tandem mass spectrometry (GC-MS/MS) was developed for the quantitative analysis of spectinomycin and lincomycin in poultry egg (whole egg, albumen and yolk) samples. In this work, the samples were extracted and purified using an ASE350 instrument and solid-phase extraction (SPE) cartridges, and the parameters of the ASE method were experimentally optimized. The appropriate SPE cartridges were selected, and the conditions for the derivatization reaction were optimized. After derivatization, the poultry egg (whole egg, albumen and yolk) samples were analyzed by GC-MS/MS. This study used blank poultry egg (whole egg, albumen and yolk) samples to evaluate the specificity, sensitivity, linearity, recovery and precision of the method. The linearity (5.6–2000 μg/kg for spectinomycin and 5.9–200 μg/kg for lincomycin), correlation coefficient (≥0.9991), recovery (80.0%–95.7%), precision (relative standard deviations, 1.0%–3.4%), limit of detection (2.3–4.3 μg/kg) and limit of quantification (5.6–9.5 μg/kg) of the method met the requirements for EU parameter verification. Compared with traditional liquid–liquid extraction methods, the proposed method is fast and consumes less reagents, and 24 samples can be processed at a time. Finally, the feasibility of the method was evaluated by testing real samples, and spectinomycin and lincomycin residues in poultry eggs were successfully detected.

Multiplication in Egg Yolk and Survival in Egg Albumen of Genetically and Phenotypically Characterized Salmonella Enteritidis Strains

2018 ◽  
Vol 81 (6) ◽  
pp. 876-880 ◽  
Author(s):  
RICHARD K. GAST ◽  
JEAN GUARD ◽  
RUPA GURAYA ◽  
AUDE LOCATELLI
Keyword(s):  
Antibiotic Resistance ◽  
Resistance Gene ◽  
Salmonella Enteritidis ◽  
Antibiotic Resistance Gene ◽  
Genetic Selection ◽  
Egg Yolk ◽  
Phenotypic Properties ◽  
C Storage ◽  
Egg Albumen ◽  
Human Illness

ABSTRACT Prompt refrigeration of eggs to prevent the multiplication of Salmonella Enteritidis to high levels during storage is an important practice for reducing the risk of egg-transmitted human illness. The efficacy of egg refrigeration for achieving this goal depends on the interaction among the location of contamination, the ability of contaminant strains to survive or multiply, and the rate at which growth-restricting temperatures are attained. The present study assessed the significance of several characterized genetic and phenotypic properties for the capabilities of 10 Salmonella Enteritidis isolates to multiply rapidly in egg yolk and survive for several days in egg albumen during unrefrigerated (25°C) storage. The growth of small numbers of each Salmonella Enteritidis strain (approximately 101 CFU/mL) inoculated into egg yolk samples was determined after 6 and 24 h of incubation. The survival of larger numbers of Salmonella Enteritidis (approximately 105 CFU/mL) inoculated into albumen samples was determined at 24 and 96 h of incubation. In yolk, the inoculated Salmonella Enteritidis strains multiplied to mean levels of approximately 102.6 CFU/mL after 6 h of incubation and 108.3 CFU/mL after 24 h. In albumen, mean levels of approximately 104.6 CFU/mL Salmonella Enteritidis were maintained through 96 h. The concentrations of the various Salmonella strains after incubation in either yolk or albumen were distributed over relatively narrow ranges of values. Significant (P < 0.01) differences observed among individual strains suggested that maintenance of the fimbrial gene sefD may have positive genetic selection value by improving fitness to grow inside egg yolk, whereas the antibiotic resistance gene blaTEM-1 tet(A) appeared to have negative genetic selection value by decreasing fitness to survive in egg albumen.

scholarly journals Characterization of Antibiotic Resistant Salmonella spp Isolated from Chicken Eggs of Dhaka City

2010 ◽  
Vol 3 (1) ◽  
pp. 191 ◽  
Author(s):  
M. M. Ahmed ◽  
M. M. Rahman ◽  
K. R. Mahbub ◽  
M. Wahiduzzaman
Keyword(s):  
Antibiotic Resistance ◽  
Salmonella Enterica ◽  
Egg Yolk ◽  
Dhaka City ◽  
Salmonella Spp ◽  
Antibiotic Resistant ◽  
Poultry Eggs ◽  
Potential Reservoir ◽  
Egg Shell ◽  
Chicken Eggs

In present study, the occurrence of Salmonella in local chicken eggs and their pattern of antibiotic resistance were determined. 100 egg samples collected from different locations of Dhaka city were analysed and Salmonella spp were found in 8% of the samples. Among all presumptive Salmonella isolates, 8 isolates were confirmed as Salmonella enterica subsp. salamae (4%), Salmonella enterica subsp. indica (1%), Salmonella Paratyphi-A (1%), Salmonella bongori (1%) and Salmonella Choleraesuis (1%) on the basis of serotyping and biochemical analysis. These isolates were subjected to susceptibility test against 10 antibiotic disks. All the isolates were found chloramphenicol sensitive. The highest percentage of resistance (87.5%) was found to amoxicillin and ampicillin. Resistance against erythromycin, cephalexin, doxycycline hydrochloride, ceftazidime, doxycycline and nalidixic acid was also found significant ranging from 25% to 62.5%. Salmonella isolated from egg shell surface were found more antibiotic resistant than that of egg yolk and white. The present study suggests that poultry eggs are potential reservoir of antibiotic resistant Salmonellae.Keywords: Egg; Salmonella; Characterization; Antibiotic resistance.© 2011 JSR Publications. ISSN: 2070-0237 (Print); 2070-0245 (Online). All rights reserved.doi:10.3329/jsr.v3i1.6109                J. Sci. Res. 3 (1), 191-196  (2011)

scholarly journals Chemical Method for Determination of Carbon Dioxide Content in Egg Yolk and Egg Albumen

2001 ◽  
Vol 80 (7) ◽  
pp. 983-987 ◽  
Author(s):  
K.M. Keener ◽  
J.D. LaCrosse ◽  
J.K. Babson
Keyword(s):  
Carbon Dioxide ◽  
Chemical Method ◽  
Egg Yolk ◽  
Carbon Dioxide Content ◽  
Egg Albumen

scholarly journals The influence of the plant essential oils on internal qualitative parameters and microbiological indicators of hens eggs content

2010 ◽  
Vol 58 (4) ◽  
pp. 13-22
Author(s):  
Henrieta Arpášová ◽  
Mária Angelovičová ◽  
Miroslava Kačániová ◽  
P. Haščík ◽  
Martin Mellen ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Laying Hens ◽  
Antibacterial Properties ◽  
Egg Yolk ◽  
Control Group ◽  
Number Count ◽  
Thyme Essential Oil ◽  
Egg Albumen ◽  
Microbiological Indicators

Essential oils are aromatic oily liquids obtained from plant material (flowers, buds, seeds, leaves, twigs, bark, herbs, wood, fruits and roots). Besides antibacterial properties, essential oils or their components have been shown to exhibit antiviral, antimycotic, antitoxigenic, antiparasitic, and insecticidal properties. In this experiment the effects of supplementation of the diet for laying hens with thyme and hyssop essential oils on physical and microbiological egg parameters were studied. Hens of laying hybrid ISA Brown (n = 72) were randomly divided at the day of hatching into 3 groups (n = 26) and fed for 41 weeks on diets which differed in kind of essential oil supplemented. In the first ex­pe­ri­men­tal group the feed mixture was supplemented with thyme essential oil addition 0.25ml . kg−1, in the second one got hyssop essential oil the same dose of 0.25ml . kg−1. The results suggest that the supplementation of thyme essential oil into laying hens diet statistically significantly increased egg albumen weight, egg albumen percentage portion (P < 0.05) and egg yolk colour (9.07a, 9.47b, 9.06a; P < 0.01), compared to the control group and decreased egg yolk percentage ratio. However, the most of qualitative parameters of internal content egg were not with thyme and hyssop essential oils addition significantly influenced. Significant differences in microbiological indicators were found among coliforms bacteria, enterococci, total number count (P < 0.001), lactobacilli and mesophilic sporulating aerobes bacteria (P < 0.05).

scholarly journals Assessment of Lead Contamination in Different Samples Around the Industrial Vicinity in Selected Areas of Bangladesh

2014 ◽  
Vol 12 (1) ◽  
pp. 83-89
Author(s):  
MA Hossain ◽  
M Mostofa ◽  
MN Alam ◽  
MR Sultana ◽  
MM Rahman
Keyword(s):  
Waste Water ◽  
Drinking Water ◽  
Surface Water ◽  
Industrial Waste ◽  
Agricultural Soil ◽  
Egg Yolk ◽  
Industrial Waste Water ◽  
Mean Values ◽  
Egg Albumen ◽  
Egg Shell

Lead has long been recognized as a poison to living organisms, with negative effects on general health, reproduction, behavior and mental growth. Drinking water, surface water, industrial waste water, agricultural soil and egg samples were collected to determine the presence of lead. Twenty samples (3-5 g) from each category were collected and detected by Flame Atomic Absorption Spectrophotometer (FAAS) to detect the natural deposition of lead. The analysis of variance of mean lead concentration among different samples in different locations differed significantly (P<0.01). The highest mean values of lead accumulation in drinking water, industrial waste water and agricultural soil samples, collected from Norshindi district was detected as 0.064±0.021ml/kg, 95.735±9.593ml/kg and 119.033±9.853 mg/kg respectively. The highest mean value of lead (0.622±0.096 mg/L) in surface water was significantly (P<0.01) present in Narayangonj district and significantly (P<0.01) higher than other selected areas. Analysis of variance of data on chicken eggs revealed significant (P<0.001) difference in egg albumen, egg yolk and egg shell. The highest mean values of lead were 0.066±0.003mg/kg, 0.089±0.010mg/kg and 0.251±0.032 mg/kg in egg albumen, egg yolk and egg shell in Norshindi. The natural accumulation of lead in Drinking water, egg albumen and egg yolk was found at tolerance level but the cumulative accumulation may bring the serious public health hazards.DOI: http://dx.doi.org/10.3329/bjvm.v12i1.20468 Bangl. J. Vet. Med. (2014). 12 (1): 83-89 

Recovery of Salmonella from Shell Eggs

1991 ◽  
Vol 74 (5) ◽  
pp. 821-826
Author(s):  
Patricia Stephenson ◽  
Felicia B Satchell ◽  
Geraldine Allen ◽  
Wallace H Andrews
Keyword(s):  
Brain Heart Infusion ◽  
Egg Yolk ◽  
Most Probable Number ◽  
Probable Number ◽  
Selective Enrichment ◽  
Shell Eggs ◽  
Peptone Water ◽  
Egg Albumen ◽  
Liquid Whole Egg ◽  
Whole Egg

Abstract A preenrlchment procedure and a direct selective enrichment procedure were compared for recovery of Salmonella artificially inoculated into liquid whole egg, egg yolk, and egg albumen. For liquid whole egg and egg yolk, the 2 procedures were comparable. With egg albumen, however, preenrlchment In lactose broth gave significantly higher recoveries than did direct selective enrichment in either selenite cystine or tetrathionate broths. The lactose preenrlchment procedure was used to determine the survival of S. enterltldla in egg yolk and egg albumen over a period of 7 days. As shown by most probable number determinations, counts of S. enterltldla Inoculated Into egg albumen decreased by 3 log units, whereas those in egg yolk did not change significantly. It is recommended, therefore, that only the egg yolk be examined for this pathogen. In a comparison of 5 different preenrlchment media (lactose broth, brain heart Infusion broth, trypticase soy broth, buffered peptone water, and nutrient broth), lactose broth was somewhat less productive than the other 4 media for the recovery of Salmonella from egg yolks. Trypticase soy broth gave the highest recovery.

scholarly journals Assessment of Macro-, Micro-, Trace, and Ultratrace Element Concentration in Green-Legged Partridge Hens’ Eggs from a Free-Range System

Agriculture ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 473
Author(s):  
Tadeusz Trziszka ◽  
Zbigniew Dobrzański ◽  
Katarzyna Chojnacka ◽  
Anna Bubel ◽  
Halina Beń ◽  
...  
Keyword(s):  
Inductively Coupled Plasma ◽  
Mineral Content ◽  
Chemical Elements ◽  
Egg Yolk ◽  
Free Range ◽  
Inductively Coupled ◽  
Native Breed ◽  
Icp Ms ◽  
Egg Albumen ◽  
Ultratrace Elements

The goal of this research was to determine the concentration of macro-, micro-, trace, and ultratrace elements in egg albumen and yolk of Green-Legged Partridge (GLP) hens (Polish native breed) maintained in a free-range system. The hens received two feed mixtures (FM), which differed in mineral content (Gr-1 and Gr-2). Analyses of 57 chemical elements were performed using inductively coupled plasma spectroscopy by ICP-OES and ICP-MS techniques. FM from Gr-2 were characterized by a significantly (p < 0.05 or 0.01) higher concentration of macro- and microelements (Al, Ba, Ca, K, P, S, Si) than that from Gr-1. Among the trace and ultratrace elements there were significantly higher levels of Co, Cr, Li, Nb, Ni, Pb, Ru, Sn, and Zr, and significantly lower levels of Cs, Pd, and Te in Gr-2 compared with Gr-1. Egg albumen from hens from the Gr-2 group contained a significantly higher Ba concentration. In the case of trace and ultratrace elements, significantly greater Au, Co, Cr, Mo, Nb, Ru, and Se, and less As were recorded in the albumen from Gr-2. No significant differences were observed in the concentrations of macro- and microelements in the egg yolk. Among the examined trace and ultratrace elements, substantial differences were observed in the level of Co, Cr, Ni, Se, Sn, and Y (more in Gr-2), and Au, Hf, Hg, Nb, Nd, and Rb (less in Gr-2). Only in the case of Co and Cr concentrations in the feed (Gr-2) was a significant increase found in the albumen and yolk. Gr-2 also showed a significantly greater concentration of Ba, Nb, and Ru in the albumen, and Ni and Sn in the yolk.

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