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United States Department of Agriculture

Agricultural Research Service

Title: Effect of blood in egg albumen on salmonella survival and growth

item Smith, Douglas
item Musgrove, Michael

Submitted to: Poultry Science Association Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 6/10/2007
Publication Date: 7/8/2007
Citation: Smith, D.P., Musgrove, M.T. 2007. Effect of blood in egg albumen on salmonella survival and growth. Poultry Science Association Meeting Abstract. p. 86 (Suppl. 1): 385

Interpretive Summary:

Technical Abstract: Two trials were conducted to determine the effect of blood in table egg albumen on the survival and growth of Salmonella. White-shell table eggs with bloodspots were collected from a commercial egg processing plant after candling. In each trial eggs were broken out and approx. 4 mL of clear albumen (CLEAR) and 4 mL bloody albumen (BLOOD) from each of 10 eggs were placed in sterile test tubes and inoculated with a nalidixic acid- resistant Salmonella Typhimurium. For inoculation, 0.1 mL of a Salmonella suspension (containing 2.9 log cfu/mL in Trial 1 and 7.1 log cfu/mL in Trial 2) was added to each tube. Tube contents were mixed and incubated at 220 C for 24 h. Immediately after inoculation and again after 24 h, 0.1 ml from each tube was plated onto Brilliant Green Sulfa agar with nalidixic acid and incubated at 370 C for 24 h to enumerate Salmonella. Results are reported as log cfu/mL albumen. No significant differences (P<0.05) in mean Salmonella counts were found for CLEAR or BLOOD samples in Trial 1 (1.6 vs 1.6) or Trial 2 (4.5 vs 4.6, respectively) immediately after inoculation, indicating inoculation levels were consistent. After 24 h in Trial 2, CLEAR samples were significantly lower than BLOOD samples for Salmonella (4.8 vs 5.2, respectively). A t test was not appropriate for Trial 1 24 h samples as too many negative results were obtained due to low inoculation levels. Incidence of positive Salmonella samples in Trial 1 after 24 h was 3/10 for CLEAR and 8/10 for BLOOD. Results indicate that at low inoculation levels Salmonella survive somewhat better in bloody albumen than clear albumen. At higher inoculation levels, Salmonella numbers increase slightly in albumen with or without blood, but higher numbers are produced in bloody albumen. In this experiment, blood in the albumen of table eggs contributed to the survival and growth of Salmonella inoculated into the albumen.

Last Modified: 10/18/2017
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