Shell eggs and Salmonella enteritidis in various seasons in Japan

被引：0

作者：

Miyahara, Michiko ^{[1
]}

Kumagai, Susumu ^{[2
,3
]}

Konuma, Hirotaka ^{[1
]}

机构：

[1] Department of Microbiology, Natl. Institute of Health Sciences, 1-18-1 Kamiyoga, Setagaya-ku, Tokyo 158-8501, Japan

[2] Department of Food Microbiology, Natl. Inst. of Infectious Diseases, 1-23-1 Toyama, Shinjuku-ku, Tokyo 162-8640, Japan

[3] University of Tokyo, Grad. Sch. of Agric./Life Sci., 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan

来源：

Biocontrol Science | 2002年 / 7卷 / 03期

关键词：

Climate change - Microorganisms - Thermal effects;

D O I：

10.4265/bio.7.197

中图分类号：

学科分类号：

摘要：

We investigated the resistance of shell eggs stored under various conditions of temperature and storage periods in summer, autumn and winter in Japan to the growth of Salmonella Enteritidis (SE). SE (5-20 cells/egg) was inoculated at a point in the egg white near the egg yolk. In autumn and winter, stored shell eggs were more resistant to the growth of inoculated SE. Shell eggs inoculated with SE on d 0 of storage in these three seasons showed slight growth of SE at a high frequency. These results showed the necessity of controlling shell egg temperature and storage period in all seasons.

引用

页码：197 / 201

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