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Epidemiol Infect. 1989 Aug;103(1):35-45. doi: 10.1017/s0950268800030338.
2
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Salmonella enteritidis outbreak in a restaurant chain: the continuing challenges of prevention.连锁餐厅中的肠炎沙门氏菌疫情：预防工作面临的持续挑战。
Epidemiol Infect. 1993 Feb;110(1):49-61. doi: 10.1017/s0950268800050676.
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本文引用的文献

1
Survival of Salmonella typhimurium and Staphylococcus aureus in eggs cooked by different methods.鼠伤寒沙门氏菌和金黄色葡萄球菌在不同烹饪方法烹制的鸡蛋中的存活情况。
Poult Sci. 1983 Jul;62(7):1211-6. doi: 10.3382/ps.0621211.
2
Outbreak of Salmonella napoli infection caused by contaminated chocolate bars.受污染巧克力棒引发那不勒斯沙门氏菌感染疫情。
Lancet. 1983 Mar 12;1(8324):574-7. doi: 10.1016/s0140-6736(83)92822-2.
3
Infective dose of Salmonella typhimurium in cheddar cheese.
Am J Epidemiol. 1985 Oct;122(4):717-20. doi: 10.1093/oxfordjournals.aje.a114151.
4
Poultry meat as a source of human salmonellosis in England and Wales. Epidemiological overview.英格兰和威尔士地区家禽肉作为人类沙门氏菌病来源的情况。流行病学概述。
Epidemiol Infect. 1988 Apr;100(2):175-84. doi: 10.1017/s0950268800067303.
5
The emergence of grade A eggs as a major source of Salmonella enteritidis infections. New implications for the control of salmonellosis.A级鸡蛋成为肠炎沙门氏菌感染的主要来源。对沙门氏菌病控制的新启示。
JAMA. 1988 Apr 8;259(14):2103-7.
6
Salmonella enteritidis infections and grade A shell eggs--United States.肠炎沙门氏菌感染与A级带壳鸡蛋——美国
MMWR Morb Mortal Wkly Rep. 1988 Aug 19;37(32):490, 495-6.
7
Salmonella enteritidis in a commercial layer flock.商业蛋鸡群中的肠炎沙门氏菌。
Vet Rec. 1988 Sep 24;123(13):351. doi: 10.1136/vr.123.13.351.
8
Salmonella enteritidis infection in broilers and broiler breeders.肉鸡和种鸡中的肠炎沙门氏菌感染
Vet Rec. 1988 Sep 24;123(13):350. doi: 10.1136/vr.123.13.350.
9
Salmonella typhimurium phage type 141 infections in Sheffield during 1984 and 1985: association with hens' eggs.1984年和1985年谢菲尔德地区鼠伤寒沙门氏菌141型感染：与鸡蛋的关联
Epidemiol Infect. 1988 Aug;101(1):75-82. doi: 10.1017/s095026880002923x.
10
Salmonella enteritidis phage type 4 infection: association with hen's eggs.肠炎沙门氏菌4型噬菌体感染：与鸡蛋的关联。
Lancet. 1988 Dec 3;2(8623):1295-7. doi: 10.1016/s0140-6736(88)92902-9.

沙门氏菌在模拟家庭烹饪条件下烹制的带壳蛋中的存活情况。

The survival of salmonellas in shell eggs cooked under simulated domestic conditions.

作者信息

Humphrey T J, Greenwood M, Gilbert R J, Rowe B, Chapman P A

机构信息

Exeter Public Health Laboratory, UK.

出版信息

Epidemiol Infect. 1989 Aug;103(1):35-45. doi: 10.1017/s0950268800030338.

DOI:10.1017/s0950268800030338
PMID:2673824
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC2249479/
Abstract

Strains of Salmonella enteritidis, S. typhimurium and S. senftenberg inoculated into the yolks of shell eggs were found to survive forms of cooking where some of the yolk remained liquid. Survival was largely independent of the size of the initial inoculum. The organisms also grew rapidly in eggs stored at room temperature and after 2 days the number of cells per gram of yolk exceeded log10 8.0. With this level of contamination viable cells could be recovered from eggs cooked in any manner.

摘要

将肠炎沙门氏菌、鼠伤寒沙门氏菌和山夫登堡沙门氏菌菌株接种到带壳鸡蛋的蛋黄中，发现它们能在部分蛋黄仍呈液态的烹饪方式下存活。存活率在很大程度上与初始接种量的大小无关。这些微生物在室温下储存的鸡蛋中也能快速生长，两天后每克蛋黄中的细胞数量超过log10 8.0。在这种污染水平下，无论以何种方式烹饪鸡蛋，都能从中回收活细胞。