Egg weight, shell thickness, number of pores, cuticle deposition, eggshell strength (dynamic stiffness and damping ratio), and the ability of Salmonella enterica serovar Enteritidis (SE) to penetrate the eggshell were determined. Penetration was assessed by filling the eggs with a selective medium that allowed viewing of Salmonella growth on the inside of the shell and membrane complex. After inoculation of each shell with on average 2.71 log CFU, the eggs were stored for up to 14 days at 20°C and 60% relative humidity. Commercially available eggs were used. At 14 days of storage, only 6.0% of the eggs from free-range hens and 16.0% of the generic (i.e., eggs from hens in conventional battery cages that were given standard feed) white eggs were penetrated. The generic brown, organic, and omega-3–enriched eggs were penetrated at a frequency of 30 to 34%. In a second experiment it was shown that the layer strains of the hen (ISA-Brown Warren versus Bovans Goldline), which were kept in furnished cages, did not affect eggshell penetration by SE. For Bovans Goldline hens, the housing system (furnished cage versus aviary) did not affect penetration, while a trend was visible toward a higher fraction of penetrated eggshells when hens were fed corncob mix rather than standard feed. Eggshell penetration was observed more frequently in the absence of cuticle spots and for eggs having lower dynamic stiffness values. Shell contamination at the end of storage was highly correlated with SE penetration.
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Research Article|
March 01 2007
Eggshell Penetration of Various Types of Hens' Eggs by Salmonella enterica Serovar Enteritidis
WINY MESSENS;
WINY MESSENS
*
1Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Unit, Brusselsesteenweg 370, B-9090 Melle, Belgium
*Author for correspondence. Tel: 0032-9-2723000; Fax: 0032-9-2723001; E-mail: winy.messens@ilvo.vlaanderen.be.
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KOEN GRIJSPEERDT;
KOEN GRIJSPEERDT
1Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Unit, Brusselsesteenweg 370, B-9090 Melle, Belgium
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KOEN DE REU;
KOEN DE REU
1Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Unit, Brusselsesteenweg 370, B-9090 Melle, Belgium
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BART DE KETELAERE;
BART DE KETELAERE
2Egg Quality and Incubation Research Group, Department of Biosystems, Katholieke Universiteit Leuven, Kasteelpark Arenberg 30, B-3001 Leuven, Belgium
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KRISTOF MERTENS;
KRISTOF MERTENS
2Egg Quality and Incubation Research Group, Department of Biosystems, Katholieke Universiteit Leuven, Kasteelpark Arenberg 30, B-3001 Leuven, Belgium
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FLIP BAMELIS;
FLIP BAMELIS
2Egg Quality and Incubation Research Group, Department of Biosystems, Katholieke Universiteit Leuven, Kasteelpark Arenberg 30, B-3001 Leuven, Belgium
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BART KEMPS;
BART KEMPS
2Egg Quality and Incubation Research Group, Department of Biosystems, Katholieke Universiteit Leuven, Kasteelpark Arenberg 30, B-3001 Leuven, Belgium
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JOSSE DE BAERDEMAEKER;
JOSSE DE BAERDEMAEKER
2Egg Quality and Incubation Research Group, Department of Biosystems, Katholieke Universiteit Leuven, Kasteelpark Arenberg 30, B-3001 Leuven, Belgium
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EDDY DECUYPERE;
EDDY DECUYPERE
2Egg Quality and Incubation Research Group, Department of Biosystems, Katholieke Universiteit Leuven, Kasteelpark Arenberg 30, B-3001 Leuven, Belgium
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LIEVE HERMAN
LIEVE HERMAN
1Institute for Agricultural and Fisheries Research (ILVO), Technology and Food Unit, Brusselsesteenweg 370, B-9090 Melle, Belgium
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J Food Prot (2007) 70 (3): 623–628.
Article history
Received:
June 22 2006
Accepted:
September 30 2006
Citation
WINY MESSENS, KOEN GRIJSPEERDT, KOEN DE REU, BART DE KETELAERE, KRISTOF MERTENS, FLIP BAMELIS, BART KEMPS, JOSSE DE BAERDEMAEKER, EDDY DECUYPERE, LIEVE HERMAN; Eggshell Penetration of Various Types of Hens' Eggs by Salmonella enterica Serovar Enteritidis. J Food Prot 1 March 2007; 70 (3): 623–628. doi: https://doi.org/10.4315/0362-028X-70.3.623
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