Humphrey T J, Whitehead A
Food Unit, Public Health Laboratory, Heavitree, Exeter, Devon, UK.
Epidemiol Infect. 1993 Oct;111(2):209-19. doi: 10.1017/s0950268800056910.
The growth of Salmonella enteritidis PT4 in albumen around an intact yolk was governed by the age of the egg on inoculation. In the majority of eggs, held at 20 degrees C, the bacterium was unable to grow rapidly until eggs had been stored for approximately 3 weeks. The multiplication of S. enteritidis in stored eggs appeared to be associated with alterations to the yolk membrane which allowed the bacterium to either invade the yolk or obtain nutrients from it. The rate at which egg contents change to permit the growth of S. enteritidis would appear to be temperature related and took place more rapidly when eggs were stored under conditions where temperatures fluctuated and, on occasions, reached 30 degrees C.
肠炎沙门氏菌PT4在完整蛋黄周围蛋清中的生长受接种时鸡蛋的储存时间影响。在大多数于20摄氏度保存的鸡蛋中，该细菌在鸡蛋储存约3周后才能快速生长。肠炎沙门氏菌在储存鸡蛋中的繁殖似乎与卵黄膜的变化有关，这种变化使细菌能够侵入蛋黄或从中获取营养。鸡蛋内容物发生变化从而允许肠炎沙门氏菌生长的速率似乎与温度有关，当鸡蛋在温度波动且有时达到30摄氏度的条件下储存时，这种变化发生得更快。
