Effect of fixed or changing temperatures during prolonged storage on the growth of Salmonella enterica serovar Enteritidis inoculated artificially into shell eggs

SUMMARY The fate of Salmonella enterica serovar Enteritidis (SE) in whole, unbroken eggs was monitored during storage at fixed or changing temperatures after inoculation with 20–47 c.f.u. of SE. Eggs stored at 10 xC and 20 xC showed little or no bacterial growth over 6 weeks, while egg storage at 30 xC increased the percentage of the eggs that contained >10 6 c.f.u. after 3 weeks. Egg storage at 20 xC for 5 days followed by 10 xC caused only a few eggs with >10 6 c.f.u. after 2 weeks, whereas storage at 22–30 xC or 27–35 xC for 5 days followed by 25 xC induced a rapid increase of eggs that contained >10 6 c.f.u. after 1 or 2 weeks, respectively. Therefore, egg storage at 10 xC and 20 xC can control SE growth, although the temperature during egg storage and transportation from farm to table should also be taken into consideration.