Authors:
Liviu Iordache, Clemansa Tofan
 Abstract:
The ability of two strains of Salmonella enteritidis to cross-contaminate from inoculated egg droplets on surfaces of beef (sterile or non-sterile) was investigated. When the samples were placed on these surfaces where egg droplets were still wet, cross-contamination occurred within 1s onto every piece of food. It took at least 1 min for all the food pieces to be contaminated when egg droplets had been allowed to dry. Both strains were capable of rapid growth on beef (sterile or non-sterile) at 20°C, but growth rates appeared to be slowed by pre-exposure to either 4 or -18°C.
Keywords:
Salmonella enteritidis, cross-contamination, egg, sterile, non-sterile, beef
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Faculty of Food Processing Technology
Royalty