ISSN:
1745-4565
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Salmonella enteritidis was cultivated in egg yolks and submitted to boiling and frying methods commonly used in domestic conditions in the south of Brazil. The results have demonstrated a rapid growth of the microorganism reaching counts of 9.0 log10at 168 h. When contaminated shell eggs were placed in water and slowly heated, a population of approximately 7.0 log10was completely inactivated after boiling for 1 min. However, in eggs placed directly in boiling water, the reduction was only 1.35 log10after 1 min, and the entire population was eliminated after 3 min. A reduction of approximately 2.78 log10was observed after frying for 1.5, 2.0 and 2.5 min. Even though the solidification of yolk has been pointed out as an indicator of S. enteritidis elimination in egg yolks, attention should be given to frying procedures, as considerable high levels of this microorganism could be recovered even from solidified yolks.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.0149-6085.2005.25555.x
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