Download Egg surface survival and internalisation by New Zealand egg-associated Salmonella isolates as affected by storage temperature

Experimental studies were undertaken to fill the gaps in knowledge and better inform on the question of whether storage at 15°C or less for a shelf life of 35 days is necessary to protect consumers of New Zealand eggs from salmonellosis. The study identifies that internalisation of salmonella into eggs does not increases over storage time. No Salmonella was detected in egg contents (albumen or yolk) during 35 days storage at both 15°C and 22°C