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Updated: Jan 26, 2026

Culture Methods to Determine the Limit of Detection and Survival in Transport Media of Campylobacter Jejuni in Human Fecal Specimens
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Culture Methods to Determine the Limit of Detection and Survival in Transport Media of Campylobacter Jejuni in Human Fecal Specimens

Published on: March 10, 2020

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Survival and Growth of Campylobacter jejuni in Egg Yolk and Albumen

A Gavin Clark1, Donna H Bueschkens1

  • 1Department of Microbiology, University of Toronto, 150 College Street, Toronto, Ontario, Canada M5S 1A8.

Journal of Food Protection
|April 10, 2019
PubMed

Insights

Campylobacter jejuni thrives in egg yolk but is killed by egg white, particularly conalbumen. Yolk accelerates this death, indicating complex interactions affecting bacterial survival in eggs.

Area of Science:

  • Microbiology
  • Food Safety
  • Bacterial Pathogenesis

Background:

  • Campylobacter jejuni is a significant foodborne pathogen.
  • Eggs are a common source of C. jejuni contamination.
  • Understanding C. jejuni survival in eggs is crucial for food safety.

Purpose of the Study:

  • To investigate the growth and survival of Campylobacter jejuni in different egg components.
  • To identify the factors within egg white responsible for inhibiting C. jejuni growth.

Main Methods:

  • In vitro culture of C. jejuni in egg yolk, albumen, and yolk-albumen mixtures.
  • Determination of D10 values to assess toxicity.
  • Evaluation of factors like pH, lysozyme, and conalbumen.

Main Results:

  • C. jejuni reached high populations (>10^8 CFU/ml) in egg yolk and yolk-albumen mixtures.
  • Egg albumen was highly toxic to C. jejuni (D10 = 2.4 h at 42°C).
  • Conalbumen was identified as the primary inhibitor in egg white, with yolk accelerating death.

Conclusions:

  • Egg yolk supports C. jejuni growth, while albumen is inhibitory.
  • Conalbumen is the key component in egg white responsible for C. jejuni inhibition.
  • Interactions between egg components significantly influence C. jejuni survival, with implications for food safety practices.

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