Salmonella Typhimurium and Salmonella Sofia: growth in and persistence on eggs under production and retail conditions

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 degrees 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 degrees C), with S. Typhimurium isolates attaching at higher levels (P < 0.05) than S. Sofia after 1 min at 4 degrees C and S. Typhimurium ATCC 14028 attaching at higher (P < 0.05) levels at 22 degrees 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