Epidemiology and Infection

Special Article

The survival of salmonellas in shell eggs cooked under simulated domestic conditions

T. J. Humphreya1, M. Greenwooda2, R. J. Gilberta3, B. Rowea4 and P. A. Chapmana5

a1 Exeter Public Health Laboratory, Church Lane, Exeter, EX2 5AD, UK

a2 Poole Public Health Laboratory, Poole General Hospital, Poole BH15 2JB, UK

a3 PHLS Food Hygiene Laboratory, 61 Colindale Avenue, London, NW9 5HT, UK

a4 PHLS Division of Enteric Pathogens,61 Colindale Avenue, London,NW9 5HT,UK

a5 Sheffield Public Health Laboratory, Northern General Hospital, Sheffield S5 7AU, UK


Strains ofSalmonella enteritidis, S. typhimurium and S. senftenberg inoculated into the yolks of shell eggs were found to survive forms of cooking where some of the yolk remained liquid. Survival was largely independent of the size of the initial inoculum. The organisms also grew rapidly in eggs stored at room temperature and after 2 days the number of cells per gram of yolk exceeded log 8·0. With this level of contamination viable cells could be recovered from eggs cooked in any manner.

(Accepted March 01 1989)