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Influenza Virus Propagation in Embryonated Chicken Eggs
Published on: March 19, 2015
INFLUENCE OF TEMPERATURE ON BACTERIAL INFECTION OF THE HEN'S EGG
Abstract:
Temperature of incubation had a marked effect on infection of eggs in which the air cells had been inoculated with a washed suspension of Serratia marcescens. There was no evidence of bacterial multiplication or spoilage in eggs held at 10 C for 42 days. Multiplication occurred in the shell membranes of eggs held at 30 or at 37 C when the yolk made contact with these membranes, and continued in the contents of the egg, at which time the first signs of spoilage appeared. In a few eggs, very large populations were present in the shell membranes and in the albumen. In eggs inoculated with Pseudomonas fluorescens and held at 10 C, bacterial multiplication occurred in the shell membranes in the first 7 days of incubation. These populations did not appear to change in size in the 7- to 14-day period of incubation. Renewed multiplication and concomitant spoilage of the contents was observed in many of the eggs thereafter.
Insights
Incubation temperature significantly impacts bacterial growth in inoculated eggs. Lower temperatures (10°C) prevent spoilage, while higher temperatures (30-37°C) promote bacterial multiplication and egg spoilage.
Area of Science:
- Microbiology
- Food Science
- Hatchery Management
Background:
- Egg contamination poses a significant risk in food safety and hatchery operations.
- Understanding bacterial behavior within eggs under different incubation conditions is crucial.
Purpose of the Study:
- To investigate the effect of incubation temperature on bacterial multiplication and spoilage in inoculated eggs.
- To determine the influence of specific bacterial species (Serratia marcescens, Pseudomonas fluorescens) on egg viability.
Main Methods:
- Eggs were inoculated with Serratia marcescens or Pseudomonas fluorescens suspensions in the air cells.
- Inoculated eggs were incubated at different temperatures (10°C, 30°C, 37°C) for varying durations.
- Bacterial populations in shell membranes, albumen, and yolk were assessed, alongside signs of spoilage.
Main Results:
- Serratia marcescens did not multiply or cause spoilage at 10°C.
- At 30°C and 37°C, S. marcescens multiplied in shell membranes and egg contents, leading to spoilage.
- Pseudomonas fluorescens multiplied in shell membranes at 10°C within 7 days, with renewed multiplication and spoilage observed later.
Conclusions:
- Incubation temperature is a critical factor influencing bacterial proliferation and spoilage in eggs.
- Lower temperatures effectively inhibit bacterial growth, preserving egg quality.
- Specific bacterial species exhibit distinct growth patterns influenced by temperature, impacting egg spoilage dynamics.
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