English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Salmonellosis in Australia has been linked to eggs and egg products with specific serotypes associated with outbreaks. We compared attachment to and survival on egg shells and growth in eggs of two  Salmonella  serotypes, an egg outbreak associated  Salmonella  Typhimurium and a non-egg-associated  Salmonella enterica  ssp. II 1,4,12,27:b:[e,n,x] ( S . Sofia). Experiments were conducted at combinations of 4, 15, 22, 37 and 42°C. No significant differences occurred between the serotypes in maximum growth rates, which were significantly greater ( P  < 0.001) in egg yolk (0.427 log 10  CFU/mL/h) compared to whole egg (0.312 log 10  CFU/mL/h) and egg white (0.029 log 10  CFU/mL/h). Attachment to egg shells varied by time (1 or 20 min) and temperature (4, 22 and 42°C), with  S . Typhimurium isolates attaching at higher levels ( P  < 0.05) than  S . Sofia after 1 min at 4°C and  S.  Typhimurium ATCC 14028 attaching at higher ( P  < 0.05) levels at 22°C. Survival on egg shells was not significantly different across isolates.  Salmonella  serotypes behaved similarly regarding growth in egg contents, attachment to egg shells and survival on eggs, indicating that other factors more likely contributed to reasons for  S.  Typhimurium being implicated in multiple egg-associated outbreaks.

SalmonellaTyphimurium andSalmonellaSofia: Growth in and Persistence on Eggs under Production and Retail Conditions