Salmonella Enteritidis is superior in egg white survival compared with other Salmonella serotypes
Salmonella Enteritidis is superior in egg white survival compared with other Salmonella serotypes
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DOI：
10.3382/ps.2012-02668
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发表时间：
2013-03-01
期刊：
影响因子：
4.4
通讯作者：
Van Immerseel, F.
中科院分区：
文献类型：
--
作者：
De Vylder, J.;Raspoet, R.;Van Immerseel, F.
肠炎沙门氏菌是人类卵传沙门氏菌病的主要病原。在鸡体温下在鸡蛋蛋白中存活的能力被认为是该特定血清型主要污染鸡蛋的一个重要因素。将来自不同血清型的5个血清型的89株沙门氏菌在42℃的蛋清中培养24 h，能在蛋清中存活的肠炎沙门氏菌的数量显著高于其他血清型和血清组的菌株。这些数据为蛋清存活是肠炎沙门氏菌更多地从受污染的鸡蛋中分离出来的原因之一的假设提供了证据，并有助于解释为什么已报道的大多数人类鸡蛋传播的沙门氏菌疫情是由肠炎沙门氏菌引起的。
Salmonella enterica subspecies enterica serotype Enteritidis is a major cause of egg-borne human salmonellosis. The ability to survive in egg albumen at chicken body temperature was hypothesized to be an important factor involved in the predominant contamination of eggs by this specific serotype. Eighty-nine Salmonella strains from different serotypes, belonging to 5 serogroups, were incubated for 24 h in egg white at 42 degrees C. The number of Salmonella Enteritidis strains that were able to survive in egg white was significantly higher compared with strains belonging to other serotypes and serogroups that were tested in this study. These data add evidence to the hypothesis that egg white survival is one of the reasons why Salmonella Enteritidis is more predominantly isolated from contaminated eggs, and helps explaining why most reported egg-borne Salmonella outbreaks in humans are caused by Salmonella Enteritidis.