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Survival of Salmonella spp. in Waste Egg Wash Water

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Waste wash waters from chicken egg processing facilities can harbor high densities of bacteria including salmonellae. For this study, total coliforms Escherichia coli, and Salmonella spp. were enumerated in egg wash waters discharged from a large egg producer. We then determined how long these organisms would survive under temperature conditions of 5, 15 and 25°C. Results showed that the fraction of salmonellae surviving over time at a given temperature was comparable to the fraction of indicator organisms which survived. We also found that survival of these organisms varied with temperature with T90 values of 16, 8 and <2 days obtained for Salmonella in waste wash water held at 5, 15 and 25°C respectfully. Finally, we noted that the response of laboratory derived cultures to environmental stresses mimic the response of the indigenous microbial population, but individual cells within that population may survive for longer periods of time than laboratory cultured strains.
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Keywords: Salmonella; egg wash water; survival; waste stream

Document Type: Research Article

Publication date: 2009-01-01

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