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Destruction of Salmonella Oranienburg in Egg Yolk Containing Various Concentrations of Salt at Low Temperatures1
1060
RESEARCH NOTES
DESTRUCTION OF SALMONELLA ORANIENBURG I N EGG YOLK CONTAINING VARIOUS CONCENTRATIONS OF SALT AT LOW TEMPERATURES 1 O. J . C O T T E R I L L AND J. G L A U E R T
Department of Food Science and Nutrition, University of Missouri—Columbia, Columbia, Missouri 65201 (Received for publication January 13, 1972)
POULTRY S C I E N C E 5 1 : 1060-1061,
Ban wart (1964) found that Salmonella oranienburg survived in egg yolk (EY) containing 0, 5, 10, and 15% salt when stored for 16 days at 4, 12, and 22°C. His data showed that with an increase in salt concentration and storage temperature, the number of cells decreased. Bergquist (1969) also commented that under some conditions of storage, salmonellae may not survive in EY containing concentrations of salt higher than 10%. We have shown that salmonellae can be eliminated from EY if salt is added and the product stored for sufficient periods of time. The purpose of this paper is to determine how long S. oranienburg will survive in EY containing various concentrations of salt when stored at different temperatures. Egg yolk was prepared aseptically as described by Cotterill (1968) and inoculated with ca 106 organisms from a 24 hour Trypticase Soy Broth culture of S. oranienburg. The product was divided into six aliquots. Sterile salt was added to provide salt concentrations of 10, 14, 18, 22, 25, and 35% and thoroughly mixed with a sterile spoon. Each aliquot was further divided by weighing 10 g. samples into sterile beakers. These beakers were covered with aluminum foil and Parafilm. One fourth of these samples was held 1
Contribution from the Missouri Agriculture Experiment Station. Journal Series Number 6271.
1972
at —25, 16, 25, and 36°C, respectively, for one to 28 weeks. Samples were tested using the Salmonellae Survival Test procedure outlined by Cotterill and Glauert (1969). These test conditions would indicate a 107 reduction in viable cells. Results are given in Figure 1. The results show that S. oranienburg
% Salt
XSah
*Sal1
fcSiH
-2^c.
tire.
2S?c.
arc.
SMraga TtmpwKum
FIG. 1. Destruction of Salmonella oranienburg in egg yolk containing various concentrations of salt at low temperatures.
Downloaded from http://ps.oxfordjournals.org/ at University of Queensland on June 14, 2015
ABSTRACT Salmonella oranienburg was inoculated into egg yolk containing 10, 14, 18, 22, 25 and 3 5 % salt. Samples were stored at - 2 5 , 16, 25 and 36°C. Storage abovefreezing destroyed all viable test organisms. Survival time was less at higher salt concentrations and temperatures. Egg yolk can be pasteurized at relatively low temperatures in the package.
1061
RESEARCH NOTES
t
a problem, then egg products containing salt could be packaged and held at a specified temperature, say 50° C , to destroy salmonellae. The conditions of this heat treatment should be such that prevents growth of other microorganisms. REFERENCES Banwart, G. J., 1964. Effect of sodium chloride and storage temperature on the growth of Salmonella oranienburg in egg yolk. Poultry Sci. 43: 974-976. Bergquist, D. H., 1969. Personal communication. Cotterill, O. J., 1968. Equivalent pasteurization temperature to kill salmonellae in liquid egg white at various pH levels. Poultry Sci. 57: 354-365. Cotterill, O. J., and J. Glauert, 1969. Thermal resistance of salmonellae in egg yolk products containing sugar or salt. Poultry Sci. 58: 1156-1166.
TIME OF OVIPOSITION OF SHELL-LESS EGGS BY TURKEY HENS MAINTAINED IN CAGES KARL E. NESTOR, WAYNE L. BACON AND SHERMAN P. TOUCHBURN Department of Poultry Science, Ohio Agricultural Research and Development Center, Wooster, Ohio 44691 (Received for publication January 15, 1972) ABSTRACT The time of oviposition of shell-less eggs by turkey hens housed in individual cages indicates that these eggs are oviposited prematurely. When artificial light was provided from 3:00 A.M. to 5:00 P.M. the greatest proportion of normal shelled eggs was oviposited in the afternoon. In contrast the greatest frequency of oviposition of shell-less eggs occurred between 4:00 or 5:00 P.M. and 8:00 A.M. POULTRY SCIENCE 51: 1061-1063, 1972
Hughes and Parker (1971) observed that chicken hens laid about eighty percent of total shell-less eggs produced between 5:00 P.M. and 9:00 P.M. when artificial light was given from 5:00 A.M. to 7:00 P.M. Hewitt (1939) suggested that the cause of shell-less eggs was either a failure of the uterus to function properly or peristaltic contractions becoming so violent as to hurry passage of the egg without allowing time for secretion of the shell. Mather et al. (1962) observed that there were no matrix fibers in shell-less eggs and suggested that these structures
are essential for formation of the shell. The production of shell-less and thinshelled eggs is a problem with turkey hens maintained in cages (Woodward et al., 1961; Nestor and Bacon, 1972). This problem can not be alleviated by feeding additional calcium in the form of oyster shells (Wolford and Zindel, 1970). In order to study the time of oviposition of shell-less eggs in turkeys, the data obtained from two groups of hens utilized in other experiments were analyzed. Both groups were housed in laying cages measuring 39 cm. wide, 61 cm. deep and 61
Downloaded from http://ps.oxfordjournals.org/ at University of Queensland on June 14, 2015
can be destroyed by storing EY containing 10 to 35% salt at 16, 25, and 36°C. Att 16°C, this organism was no longer viablee after 20 to 26 weeks of storage. Salt concentrations had little affect on survival.1 time. However, at higher storage temperatures, survival time was decisively reduced by the higher concentrations off salt. The survival times ranged betweenl 4 to 13 weeks at 25°C. and 1 to 3 weeks at 35°C. Limited mold contamination occurred in the samples stored at 25°C. Results from these contaminated samples5 were not included. S. oranienburg survived frozen storage through 28 weeks at -25°C. If the growth of other organisms is not
RESEARCH NOTES
DESTRUCTION OF SALMONELLA ORANIENBURG I N EGG YOLK CONTAINING VARIOUS CONCENTRATIONS OF SALT AT LOW TEMPERATURES 1 O. J . C O T T E R I L L AND J. G L A U E R T
Department of Food Science and Nutrition, University of Missouri—Columbia, Columbia, Missouri 65201 (Received for publication January 13, 1972)
POULTRY S C I E N C E 5 1 : 1060-1061,
Ban wart (1964) found that Salmonella oranienburg survived in egg yolk (EY) containing 0, 5, 10, and 15% salt when stored for 16 days at 4, 12, and 22°C. His data showed that with an increase in salt concentration and storage temperature, the number of cells decreased. Bergquist (1969) also commented that under some conditions of storage, salmonellae may not survive in EY containing concentrations of salt higher than 10%. We have shown that salmonellae can be eliminated from EY if salt is added and the product stored for sufficient periods of time. The purpose of this paper is to determine how long S. oranienburg will survive in EY containing various concentrations of salt when stored at different temperatures. Egg yolk was prepared aseptically as described by Cotterill (1968) and inoculated with ca 106 organisms from a 24 hour Trypticase Soy Broth culture of S. oranienburg. The product was divided into six aliquots. Sterile salt was added to provide salt concentrations of 10, 14, 18, 22, 25, and 35% and thoroughly mixed with a sterile spoon. Each aliquot was further divided by weighing 10 g. samples into sterile beakers. These beakers were covered with aluminum foil and Parafilm. One fourth of these samples was held 1
Contribution from the Missouri Agriculture Experiment Station. Journal Series Number 6271.
1972
at —25, 16, 25, and 36°C, respectively, for one to 28 weeks. Samples were tested using the Salmonellae Survival Test procedure outlined by Cotterill and Glauert (1969). These test conditions would indicate a 107 reduction in viable cells. Results are given in Figure 1. The results show that S. oranienburg
% Salt
XSah
*Sal1
fcSiH
-2^c.
tire.
2S?c.
arc.
SMraga TtmpwKum
FIG. 1. Destruction of Salmonella oranienburg in egg yolk containing various concentrations of salt at low temperatures.
Downloaded from http://ps.oxfordjournals.org/ at University of Queensland on June 14, 2015
ABSTRACT Salmonella oranienburg was inoculated into egg yolk containing 10, 14, 18, 22, 25 and 3 5 % salt. Samples were stored at - 2 5 , 16, 25 and 36°C. Storage abovefreezing destroyed all viable test organisms. Survival time was less at higher salt concentrations and temperatures. Egg yolk can be pasteurized at relatively low temperatures in the package.
1061
RESEARCH NOTES
t
a problem, then egg products containing salt could be packaged and held at a specified temperature, say 50° C , to destroy salmonellae. The conditions of this heat treatment should be such that prevents growth of other microorganisms. REFERENCES Banwart, G. J., 1964. Effect of sodium chloride and storage temperature on the growth of Salmonella oranienburg in egg yolk. Poultry Sci. 43: 974-976. Bergquist, D. H., 1969. Personal communication. Cotterill, O. J., 1968. Equivalent pasteurization temperature to kill salmonellae in liquid egg white at various pH levels. Poultry Sci. 57: 354-365. Cotterill, O. J., and J. Glauert, 1969. Thermal resistance of salmonellae in egg yolk products containing sugar or salt. Poultry Sci. 58: 1156-1166.
TIME OF OVIPOSITION OF SHELL-LESS EGGS BY TURKEY HENS MAINTAINED IN CAGES KARL E. NESTOR, WAYNE L. BACON AND SHERMAN P. TOUCHBURN Department of Poultry Science, Ohio Agricultural Research and Development Center, Wooster, Ohio 44691 (Received for publication January 15, 1972) ABSTRACT The time of oviposition of shell-less eggs by turkey hens housed in individual cages indicates that these eggs are oviposited prematurely. When artificial light was provided from 3:00 A.M. to 5:00 P.M. the greatest proportion of normal shelled eggs was oviposited in the afternoon. In contrast the greatest frequency of oviposition of shell-less eggs occurred between 4:00 or 5:00 P.M. and 8:00 A.M. POULTRY SCIENCE 51: 1061-1063, 1972
Hughes and Parker (1971) observed that chicken hens laid about eighty percent of total shell-less eggs produced between 5:00 P.M. and 9:00 P.M. when artificial light was given from 5:00 A.M. to 7:00 P.M. Hewitt (1939) suggested that the cause of shell-less eggs was either a failure of the uterus to function properly or peristaltic contractions becoming so violent as to hurry passage of the egg without allowing time for secretion of the shell. Mather et al. (1962) observed that there were no matrix fibers in shell-less eggs and suggested that these structures
are essential for formation of the shell. The production of shell-less and thinshelled eggs is a problem with turkey hens maintained in cages (Woodward et al., 1961; Nestor and Bacon, 1972). This problem can not be alleviated by feeding additional calcium in the form of oyster shells (Wolford and Zindel, 1970). In order to study the time of oviposition of shell-less eggs in turkeys, the data obtained from two groups of hens utilized in other experiments were analyzed. Both groups were housed in laying cages measuring 39 cm. wide, 61 cm. deep and 61
Downloaded from http://ps.oxfordjournals.org/ at University of Queensland on June 14, 2015
can be destroyed by storing EY containing 10 to 35% salt at 16, 25, and 36°C. Att 16°C, this organism was no longer viablee after 20 to 26 weeks of storage. Salt concentrations had little affect on survival.1 time. However, at higher storage temperatures, survival time was decisively reduced by the higher concentrations off salt. The survival times ranged betweenl 4 to 13 weeks at 25°C. and 1 to 3 weeks at 35°C. Limited mold contamination occurred in the samples stored at 25°C. Results from these contaminated samples5 were not included. S. oranienburg survived frozen storage through 28 weeks at -25°C. If the growth of other organisms is not