Recovery of Salmonella and Escherichia coli from commercial egg shells and effect of translucency on bacterial penetration in eggs

International Journal of Food Microbiology

Volumn 142, Issue 1-2, 2010, Pages 207-213

  Chousalkar, K K ^a   Flynn, P ^b   Sutherland, M ^b   Roberts, J R ^b   Cheetham, B F ^b  

^a CHARLES STURT UNIVERSITY   (Australia)

^b UNIVERSITY OF NEW ENGLAND   (Australia)

Author keywords

E. coli; Egg shell translucency; Salmonella

Indexed keywords

ALBUMIN; BACTERIAL TOXIN; COLICIN; COLICIN V; HEAT STABLE ENTEROTOXIN A; HEAT STABLE ENTEROTOXIN B; UNCLASSIFIED DRUG;

ARTICLE; BACTERIAL VIRULENCE; BACTERIUM CONTAMINATION; BACTERIUM DETECTION; BACTERIUM ISOLATION; EGG; EGG SHELL; EGG YOLK; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD WASHING; FREEZING; MICROBIOLOGICAL EXAMINATION; NONHUMAN; POLYMERASE CHAIN REACTION; PREVALENCE; ROOM TEMPERATURE; SALMONELLA INFANTIS; STORAGE TEMPERATURE;

ANIMALS; BACTERIAL TOXINS; CHICKENS; EGG SHELL; EGGS; ENTEROTOXINS; ESCHERICHIA COLI; FOOD CONTAMINATION; SALMONELLA;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; SALMONELLA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR INFANTIS;

EID: 77955653203     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.06.029     Document Type: Article

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