Influence of egg shell translucency on egg shell penetration by bacteria

Kapil Chousalkar, P. Flynn, M. Sutherland, B.F. Cheetham, Jason Roberts

Research output: Book chapter/Published conference paperConference paperpeer-review

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Abstract

Egg shell translucency, which can be due to changes in the mammillary cores and mamillary layer during the early phases of eggshell formation, has the potential to increase the incidence of microcracks in egg shells, and hence, may facilitate bacterial penetration. There was a significant correlation between egg shell translucency and egg shell penetration by Salmonella Infantis. Salmonella Infantis was able to penetrate translucent egg shells even at very low doses. The penetration, however, appeared to be hindered in both translucent and non-translucent eggs at 4 degrees C, as compared with room temperature which highlights the importance of storage of eggs at refrigeration temperatures.
Original languageEnglish
Title of host publicationAustralian Poultry Science Symposium
Editors22nd Annual Proceedings
Place of PublicationSydney
PublisherPoultry Research Foundation
Pages234-237
Number of pages4
Publication statusPublished - 2011
EventAustralian Poultry Science Symposium - Sydney, NSW, Australia
Duration: 14 Feb 201116 Feb 2011

Conference

ConferenceAustralian Poultry Science Symposium
CountryAustralia
Period14/02/1116/02/11

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