Survival of Salmonella in waste egg wash water

Waste wash waters from chicken egg-processing facilities can harbor high densities of bacteria, including salmonellae. For this study, we enumerated total coliforms, Escherichia coli, and Salmonella spp. in the egg wash waters of a large egg producer. We then determined how long these organisms woul...

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Bibliographic Details
Published in:Journal of food protection 2003-02, Vol.66 (2), p.233-236
Main Authors: Meckes, M.C, Johnson, C.H, Rice, E.W
Format: Article
Language:English
Subjects:
abiotic stress
Animals
Biological and medical sciences
Chickens
coliform bacteria
egg industry
Egg Shell - microbiology
eggs
Enterobacteriaceae - growth & development
Escherichia coli
Escherichia coli - growth & development
food contamination
Food Handling - methods
Food industries
Food Microbiology
food pathogens
food processing wastes
Fundamental and applied biological sciences. Psychology
General aspects
Humans
in vitro culture
indicator species
pathogen survival
Pollution and sludges
Salmonella
Salmonella - growth & development
Salmonella Food Poisoning - etiology
Salmonella Food Poisoning - prevention & control
storage time
Temperature
Time Factors
washing
Waste Disposal, Fluid
waste egg wash water
wastewater
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Summary:Waste wash waters from chicken egg-processing facilities can harbor high densities of bacteria, including salmonellae. For this study, we enumerated total coliforms, Escherichia coli, and Salmonella spp. in the egg wash waters of a large egg producer. We then determined how long these organisms would survive at temperatures of 5, 15, and 25 degrees C. We found that the fraction of salmonellae surviving over time at a given temperature was comparable to the fraction of indicator organisms that survived. We also found that the survival of these organisms varied with temperature, with 16, 8, and
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X-66.2.233