肠炎沙门氏菌从蛋白向蛋黄的迁移。

Migration of Salmonella enteritidis from the albumen into the egg yolk.

作者信息

Braun P, Fehlhaber K

机构信息

Institute for Food Hygiene, Veterinary Faculty, Leipzig University, Germany.

出版信息

Int J Food Microbiol. 1995 Mar;25(1):95-9. doi: 10.1016/0168-1605(94)00081-g.

DOI:10.1016/0168-1605(94)00081-g

PMID:7599034

Abstract

Migration of Salmonella enteritidis from the albumen into the egg yolk was investigated in 860 eggs. After artificial contamination of the albumen with different doses of S. enteritidis phage-type 4 the migration and the effect of temperature on the migration process during a storage period of up to 4 weeks were studied. The experiments showed that the first cells can be detected in the yolk within a few days. The process will be relatively rare during chilled storage if the albumen is only slightly contaminated. The migration rate was positively correlated with the level of contamination, the storage temperatures and the age of the eggs.

摘要

在860枚鸡蛋中研究了肠炎沙门氏菌从蛋白向蛋黄的迁移情况。在用不同剂量的4型肠炎沙门氏菌噬菌体人工污染蛋白后，研究了在长达4周的储存期内的迁移情况以及温度对迁移过程的影响。实验表明，几天内就能在蛋黄中检测到最初的细菌。如果蛋白只是轻微污染，在冷藏储存期间这个过程相对较少发生。迁移率与污染水平、储存温度和鸡蛋的新鲜程度呈正相关。