Effect of rapid cooling on the growth and penetration of Salmonella enteritidis into egg contents

Haiqiang Chen, Ramaswamy C. Anantheswaran, Stephen J. Knabel

Research output: Contribution to journalArticlepeer-review

18 Scopus citations


Shell eggs were inoculated internally with approximately 10 cells of Salmonella enterica serovar enteritidis (S. enteritidis) and subjected to three different cooling treatments. Eggs were cooled from an initial temperature of 27C to approximately 7.2C. After cooling, eggs were stored at approximately 7.2C for 36 days, or stored at 5.7-9.5C for 30 days plus 6 days at 37C to simulate temperature abuse. Rapid cooling and subsequent storage of eggs at approximately 7.2C inhibited the growth of S. enteritidis in eggs. Slow cooling, and/or temperature abuse promoted growth of S. enteritidis in eggs. The penetration study indicated that rapid cooling and subsequent storage at 7.2C for 30 days did not affect the penetration of S. enteritidis into egg contents. The S. enteritidis isolated from the eggshell with shell membranes was significantly higher (P < 0.05) than from the internal egg contents, indicating that most of the S. emeritidis cells were trapped within the shell pores and/or shell membranes.

Original languageEnglish (US)
Pages (from-to)255-271
Number of pages17
JournalJournal of Food Safety
Issue number4
StatePublished - Dec 2002

All Science Journal Classification (ASJC) codes

  • Parasitology
  • Food Science
  • Microbiology


Dive into the research topics of 'Effect of rapid cooling on the growth and penetration of Salmonella enteritidis into egg contents'. Together they form a unique fingerprint.

Cite this