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MECHANISM OF BACTERIAL PENETRATION THROUGH THE EGGS OF Gallus gallus. 2. Effect of Penetration and Growth on Permeability of Inner Shell Membrane
Author(s) -
WEDRAL E. MAESSO,
VADEHRA D. V.,
BAKER R. C.
Publication year - 1971
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1971.tb06405.x
Subject(s) - penetration (warfare) , bacteria , incubation , membrane permeability , chemistry , salmonella , biophysics , permeability (electromagnetism) , membrane , biology , microbiology and biotechnology , food science , biochemistry , genetics , operations research , engineering
SUMMARY— The mechanism of penetration of bacteria into the eggs of domestic fowl (Gallus gallus) was investigated by determining the changes in permeability of the inner shell membranes (i.s.m.) to radioactive amino acids and viable Salmonella typhimurium LT2 cells after bacteria had penetrated the i.s.m. It was found that penetration and growth of bacteria in eggs did not cause any significant changes in the permeability of the i.s.m. for up to 8 days of incubation after expos‐sure to spoilage. Bacteria, however, were found to penetrate the exterior structures within 36 hr after exposure. These results indicate that the actual penetration of bacteria through the i.s.m. does not permanently alter its permeability.