Eggshell factors influencing eggshell penetration and whole egg contamination by different bacteria, including Salmonella enteritidis
Eggshell factors influencing eggshell penetration and whole egg contamination by different bacteria, including Salmonella enteritidis
复制标题
DOI：
10.1016/j.ijfoodmicro.2006.04.011
复制
发表时间：
2006-12-01
影响因子：
5.4
通讯作者：
Herman, L.
中科院分区：
文献类型：
--
作者：
De Reu, K.;Grijspeerdt, K.;Herman, L.
7种选定的细菌菌株的跨壳感染途径和全蛋污染;瓦氏葡萄球菌、鲍氏不动杆菌、产碱杆菌，粘质沙雷氏菌，肉杆菌属，假单胞菌和沙门氏菌，从鸡蛋内容物中回收，进行了研究。第一个目标是将细菌蛋壳渗透与各种蛋壳特征和细菌菌株相关联。使用琼脂方法来评估蛋壳渗透。第二个目的是评估细菌菌株对整个鸡蛋的污染;在这种情况下，使用了完整的鸡蛋。将10（3）-10（4）cfu的选定菌株接种到充满琼脂的完整鸡蛋壳和整个鸡蛋壳中。在20 ° C和60%相对湿度下储存3周期间，定期监测细菌蛋壳渗透。仅在3周后分析全蛋污染。蛋壳面积、蛋壳厚度、蛋壳孔隙数等蛋壳特性对细菌穿透蛋壳的能力没有影响。对于每个单独的细菌菌株，与未穿透的蛋壳相比，穿透的平均角质层沉积较低。对于单个菌株肉杆菌属和所有菌株的总体结果，该差异具有统计学显著性。全蛋污染不受蛋壳面积和蛋壳孔隙率的影响。琼脂法结果表明，穿透蛋壳的革兰氏阴性菌、运动菌和非成簇菌最多，假单胞菌（60%）和产碱菌（58%）是主要的入侵菌，其次是沙门氏菌（58%）。（43%）。所有选定的菌株都能够渗透;渗透后观察到最频繁的ca。4-5天尤其是S。寄生虫是全蛋的主要入侵者：32%的全蛋的膜和/或内容物被污染。在储存3周后测定剩余的被所选菌株污染的蛋壳细菌。与未穿透蛋壳和未污染全蛋相比，穿透蛋壳和污染全蛋显示蛋壳上的细菌污染显著更高（所有菌株的总体结果）。鸡日龄对蛋壳细菌穿透率和蛋内容物污染率的影响不显著。虽然琼脂方法适用于研究蛋壳特性对细菌蛋壳穿透的影响，但完整鸡蛋方法提供了对蛋壳穿透的估计，然后是整个鸡蛋中存活和迁移的概率。(c)2006 Elsevier B. V.保留所有权利。
Trans-shell infection routes and whole egg contamination of 7 selected bacterial strains; Staphylococcus warneri, Acinetobacter baumannii, Alcaligenes sp., Serratia marcescens, Carnobacterium sp., Pseudomonas sp. and Salmonella enteritidis, recovered from egg contents, were studied. The first objective was to correlate bacterial eggshell penetration with various eggshell characteristics and bacterial strains. An agar approach was used to assess the eggshell penetration. The second objective was to assess the contamination of whole eggs with the bacterial strains; whole intact eggs were used in this case. The intact shells of agar-filled and whole eggs were inoculated with 10(3)-10(4) cfu of the selected strains. During 3 weeks storage at 20 degrees C and 60% relative humidity, the bacterial eggshell penetration was regularly monitored. The whole egg contamination was only analyzed after 3 weeks. The eggshell characteristics such as area eggshell, shell thickness and number of pores did not influence the bacterial eggshell penetration. For each individual bacterial strain the mean cuticle deposition was lower for penetrated compared to non-penetrated eggshells. For the individual strain Carnobacterium sp. and for the global results of all strains this difference was statistical significantly. The whole egg contamination was not influenced by neither the area of the eggshell nor the porosity of the eggshell. The results of the agar approach indicate that the Gram-negative, motile and non-clustering bacteria penetrated the eggshell most frequently; Pseudomonas sp. (60%) and Alcaligenes sp. (58%) were primary invaders followed by S. enteritidis (43%). All selected strains were able to penetrate; penetration was observed most frequently after ca. 4-5 days. Particularly S. enteritidis was a primary invader of whole eggs: the membranes and/or the content of 32% of the whole eggs was contaminated. The remaining bacterial eggshell contamination with the selected strain was determined after 3 weeks storage. Penetrated eggshells and contaminated whole eggs showed a significantly higher bacterial contamination on the eggshell compared to non-penetrated eggshells and non-contaminated whole eggs respectively (global results of all strains). The influence of hen age on bacterial eggshell penetration and egg content contamination was not significant. While the agar approach is suitable to study the influence of the eggshell characteristics on the bacterial eggshell penetration, the intact egg approach gives an estimation of the penetration of the shell followed by the probability of survival and migration in whole eggs. (c) 2006 Elsevier B.V. All rights reserved.