Refrigeration of eggs influences the virulence of Salmonella Typhimurium

• Published in: Scientific reports 2021-09, Vol.11 (1), p.18026-18026, Article 18026
• Main Authors: Khan, Samiullah, McWhorter, Andrea R., Moyle, Talia S., Chousalkar, Kapil K.
• Format: Article
• Language: English
• Subjects: 631/326/2522; 631/326/421; Albumen; Animals; Australia; Chickens; Colony Count, Microbial; Egg shells; Eggs; Eggs - microbiology; Female; Food Microbiology; Food Safety - methods; Gene expression; Gene Expression Regulation, Bacterial; Genes, Bacterial; Humanities and Social Sciences; Humans; Mice; Mice, Inbred BALB C; multidisciplinary; Refrigeration; Refrigeration - methods; Salmonella; Salmonella Food Poisoning - microbiology; Salmonella Food Poisoning - pathology; Salmonella Food Poisoning - prevention & control; Salmonella Infections - microbiology; Salmonella Infections - pathology; Salmonella Infections - prevention & control; Salmonella Typhimurium; Salmonella typhimurium - genetics; Salmonella typhimurium - growth & development; Salmonella typhimurium - pathogenicity; Salmonellosis; Science; Science (multidisciplinary); Temperature; Virulence; Yolk
• ISSN: 2045-2322; 2045-2322
• DOI: 10.1038/s41598-021-97135-4

Salmonella Typhimurium is a human pathogen associated with eggs and egg-derived products. In Australia, it is recommended that eggs should be refrigerated to prevent condensation that can enhance bacterial penetration across the eggshell. Except for the United States, the guidelines on egg refrigeration are not prescriptive. In the current study, in-vitro and in-vivo experiments were conducted to understand the role of egg storage temperatures (refrigerated vs ambient) on bacterial load and the virulence genes expression of Salmonella Typhimurium. The in-vitro egg study showed that the load of Salmonella Typhimurium significantly increased in yolk and albumen stored at 25 °C. The gene expression study showed that ompR , misL , pefA , spvA , shdA , bapA , and csgB were significantly up-regulated in the egg yolk stored at 5 °C and 25 °C for 96 h; however, an in-vivo study revealed that mice infected with egg yolk stored at 25 °C, developed salmonellosis from day 3 post-infection (p.i.). Mice fed with inoculated egg yolk, albumen, or eggshell wash stored at refrigerated temperature did not show signs of salmonellosis during the period of the experiment. Data obtained in this study highlighted the importance of egg refrigeration in terms of improving product safety.