Influence of a Nonfavorable Environment, Egg White, on Resistance to Heat and Disinfectant, Adhesion, and Virulence of Salmonella Enteritidis
Source: Journal of Food Protection®, Number 10, October 2004, pp. 2092-2353 , pp. 2269-2273(5)
Abstract:Although liquid egg white may be subjected to limited heat treatment when it is used in the fabrication of various foodstuffs, pathogenic bacteria such Salmonella Enteritidis could persist in this environment. Liquid egg white is not a favorable medium for Salmonella growth because of its alkaline pH and iron deficiency and the presence of ovotransferrin. Microorganisms adapted to a nonfavorable environment are often more resistant to stresses than are their laboratory-cultured counterparts. The objective of this study was to determine whether Salmonella exposed to an environment mimicking egg white conditions exhibited modified behavior that could have an impact on food safety. A medium resembling egg white (filtrate of egg white with added ovotransferrin) was used as an adaptation treatment to mimic the stress imparted by the egg white environment. There were no changes in resistance to heat and disinfection, in stainless steel adhesion, or in the virulence of Salmonella Enteritidis cultivated in the egg white medium. Egg white conditions do not appear to make Salmonella more virulent or more difficult to inactivate.
Document Type: Short Communication
Affiliations: 1: Equipe de Microbiologie, UMR ENSA-INRA 1253, Ecole Nationale Supérieure Agronomique, 65 rue de saint brieuc, 35042 Rennes, France 2: Unité de Recherche de Bioadhésion et Hygiène des Matériaux, Institut National de la Recherche Agronomique, 91300 Massy, France 3: Laboratoire d'Etudes et de Recherche en Environnement et Santé, Ecole Nationale de la Santé Publique, 35000 Rennes, France 4: Agence Française de Sécurité Sanitaire des Aliments, 41 rue Beaucemaine, 22440 Ploufragan, France
Publication date: 1 October 2004
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