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Research into Thermal Resistance of Salmonella Enteritidis Phagovar 2 in the Culinary Preparations of Eggs

Research focused on the kinetics of temperature rise and the thermal resistance of Salmonella enteritidis phagovar 2 (S. enteritidis) in experimentally infected eggs during culinary preparation by boiling them in water (100 degrees C) and by frying in oil-seed oil (178-180 degrees C). The strain used in the tests was S. enteritidis phagovar 2 which, in the spring of 1994, caused alimentary infection of wide proportions due to the consumption of eggs. In the experimentally infected eggs the said bacteria multiplied during a 7-day incubation period, at a temperature of 20 degrees C and 30 degrees C, from an initial 4.3x10(1)/ml to an infection Value of 1.3 x 10(6)/ml, that is to say, to 2.7x10(6)/ml of yolk. Following thermal treatment at a temperature of 69 degrees C, and after revitalization also at a temperature of up to 73 degrees C, the researched S. enteritidis strain was isolated, but failed to survive thermal treatment either in vitro or in the artificially infected eggs at a temperature of 75 degrees C. During the frying process in hot oil the invasive number of S. enteritidis in the yolks of experimentally infected eggs reduced insignificantly. Practically, this means that the safe and complete destruction of S. enteritidis can be achieved only in hard-boiled eggs at a yolk temperature of 75 degrees C.

Salmonella enteritidis; eggs; thermal resistance

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