Research note: growth of Salmonella enteritidis in grade A eggs during prolonged storage

Migration of Salmonella enteritidis through egg albumen to the yolk and its subsequent growth in the yolk were examined. Submersion of eggs in 0.1% mercuric chloride solution for 1 h followed by submersion in 70% ethanol for 30 min resulted in an eggshell surface from which no Salmonella organisms were recovered. The eggs were then inoculated with S. enteritidis under the shell membrane. Although growth of S. enteritidis was negligible in eggs refrigerated up to 16 days, the population level of the organism increased by more than 8 log(10) units in unrefrigerated eggs stored for the same amount of time