The Effect of Egg Shell Quality on Penetration by Pseudomonas fluorescens

Abstract

MICROBIAL spoilage of eggs is an economic loss to the poultry industry and can also be a serious hazard to health. Penetration of bacteria through the egg shell may be increased by improper washing methods and by the presence of small quantities of iron or possibly other metals in the washing solution. The literature contains many reports concerned with egg spoilage. Comprehensive reviews by Hadley and Caldwell (1916) and Lorenz et al. (1952) indicate the long standing seriousness of the problem. More recently, Garibaldi (1961) demonstrated an increased incidence of flurescent spoilage in eggs due to iron in the washing water. Hartung and Stadelman (1962) reported increased penetration of the shell membrane by the organism Pseudomonas fluorescens in the presence of 10 p.p.m. of iron or magnesium. Garibaldi and Bayne (1962) observed that 10 p.p.m. of iron greatly enhanced penetration of the egg shell membrane by 22 strains of 10. . .