Optimization of Enrichment Medium for Improved Recovery of Sub-lethally Injured Salmonella Enteritidis in Eggs

doi:10.7506/spkx1002-6630-201321030

Abstract

Abstract:

Enrichment efficiency of healthy or sub-lethally injured Salmonella Enteritidis (SE) with low quantity in whole
egg, albumen and yolk by standard buffered peptone water (BPW) was evaluated. The results showed that all the healthy
groups growing in BPW could result in an SE concentration higher than 1 × 105 CFU/mL after enrichment, while the
injured groups were below 1 × 105 CFU/mL. The growth of healthy SE reduced from 1 × 109 CFU/mL in whole egg or
yolk to approximately 1 × 105 CFU/mL in albumen, so did injured SE, indicating that the growth of SE was inhibited by
albumen. Inefficient growth of SE in albumen could be overcome by adding yolk or whole egg. Even in the presence of
albumen, an optimized BPW-based formulation with skim milk (SM) supplementation could promote the growth of injured
SE by 5 (lg(CFU/mL)) (P ＜ 0.05), and thus significantly improved the recovery of injured SE during the enrichment step. Hence, our
results suggested that BPW could not support satisfactory enrichment of sub-lethally injured SE, and skim milk might serve as an effective
supplementation in enrichment medium for the detection of injured Salmonella, in particular at low quantity in egg white products.

Key words: Salmonella, sub-lethal injury, egg, enrichment

CLC Number:

S852.61

LI Wan-li1，MO Jie1，JIANG Meng-ping1，HU Yu-zhu1，YU Yang1，DENG Wu-yuan1,2，LIU Qing-cheng3，SUN Qun1,*. Optimization of Enrichment Medium for Improved Recovery of Sub-lethally Injured Salmonella Enteritidis in Eggs[J]. FOOD SCIENCE, 2013, 34(21): 145-148.

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