四川部分地区鸭蛋沙门氏菌的分离鉴定及药敏实验

为了解四川部分地区不同饲养方式的鸭蛋沙门氏菌(Salmonella spp.)污染与耐药情况,本实验采集了集约化养殖(50枚)和农户散养(50枚)的100枚鸭蛋,采用国家标准GB 4789.4-2010对其蛋壳及内容物进行沙门氏菌检测,同时进行血清型鉴定和药物敏感实验。结果发现散养鸭蛋的蛋壳和内容物沙门氏菌污染率分别为28%和30%;集约化养殖的蛋壳污染率为24%,蛋内容物无污染。血清凝集实验共检测出8种血清型,流行菌株为鼠伤寒沙门氏菌(34.1%),其次为肠炎沙门氏菌(22%)和鸭源沙门氏菌(14.6%),其余菌株检出率较低。分离得到的41株沙门氏菌对青霉素(100%)、氨苄西林(87.80%)、阿莫西林(75.61%)、四环素(73.17%)耐药率较高,对链霉素呈现中等敏感,对其余抗生素表现不同程度的耐药。研究结果表明四川地区鸭蛋沙门氏菌污染情况和耐药性已较为严重,应加强沙门氏菌流行病学监测和抗生素的使用监管。     

鸡肉源沙门氏菌血清型、药敏性及部分耐药基因研究

目的:研究432株分离于陕西省杨凌及周边城市零售鸡肉中沙门氏菌的血清型分布、药敏性及其与(氟)喹诺酮类抗菌药物抗性相关耐药基因的流行状况。方法:按照玻片凝集法鉴定血清型,使用临床和实验室标准协会推荐的琼脂稀释法测定沙门氏菌的药敏性,聚合酶链式反应(polymerase chain reaction,PCR)方法确定沙门氏菌中与(氟)喹诺酮类抗生素耐药相关基因。结果:432株沙门氏菌中除36株血清型未定外,其余396株沙门氏菌共涵盖37个血清型,其中鼠伤寒沙门氏菌(Salmonella typhimurium,检出率17.93%)、汤普森沙门氏菌(Salmonella thompsons,检出率12.88%)、埃森沙门氏菌(Salmonella essen,检出率8.84%)和婴儿沙门氏菌(Salmonellainfants,检出率6.57%)等血清型比较常见。沙门氏菌对磺胺异噁唑(耐药率89.81%)耐药最为普遍,对磺胺甲噁唑、萘啶酮酸、四环素、氨苄西林、氯霉素和阿莫西林-克拉维酸等抗生素的耐药率均在50%以上。aac(6’)-Ib-cr基因检出率(16.67%)最高,qnr B、qnr S和qnr A的检出率分别为10.19%、6.71%和1.62%,且该4种基因在不同血清型菌株中分布不同。菌株携带qnr和aac(6’)-Ib-cr基因越多,对(氟)喹诺酮类和氨基糖苷类协同耐药性越强。结论:陕西省杨凌及周边城市零售鸡肉源沙门氏菌的血清型种类繁多,耐药比较普遍。     

食品动物源沙门氏菌血清型及对β-内酰胺类耐药性调查

为了解我国食品动物源沙门氏菌血清型分布和对β-内酰胺类药物耐药情况。采用玻片凝集法和微量肉汤稀释法,对710株分离自食品动物源沙门氏菌进行了血清型鉴定和10种β-内酰胺类药物的敏感性实验。结果表明:710株沙门氏菌有15种血清型,主要血清型为鸡白痢沙门氏菌(S.pullorum)、德尔卑沙门氏菌(S.derby)、吉韦沙门氏菌(S.give)和菲利斯河沙门氏菌(S.fyris);菌株对10种β-内酰胺类药物呈不同程度的耐药性(耐药率13.66%~58.03%),66.19%菌株对3种及以上药物同时耐药,耐药谱型复杂;菌株分离年代与耐药率无明显相关性,但整体上菌株对该类药物耐药率随时间延长呈上升趋势;耐药现象广泛存在于各种血清型,其中鸡白痢沙门氏菌、肠炎沙门氏菌、沙拉姆沙门氏菌和默尔斯沙门氏菌耐药菌株所占比例高达100%。以上结果说明,我国食品动物源沙门氏菌血清型呈多样性,对β-内酰胺类药物耐药现象严重,临床应谨慎使用该类药物,各动物中非致病性血清型菌株耐药现象严重,值得关注。     

武汉地区食源性沙门氏菌耐药特征分析

目的分析武汉市售肉类中分离的82株沙门氏菌的药物敏感性及耐药基因。方法根据美国临床和实验室标准协会(Clinical&Laboratory Standards Institute,CLSI)相应标准获得沙门氏菌耐药实验种类和浓度,定制药敏板,采用最低抑菌浓度法(minimum inhibitory concentration,MIC)进行药敏实验,并通过PCR方法检测耐药基因的携带情况。结果药物敏感性试验结果显示,82株沙门氏菌对四环素耐药率最高,有66株菌株对四环素耐药,耐药率高达79.52%,对复方磺胺和氨苄西林的耐药率较高,耐药率分别为49.40%和48.19%;对头孢类药物的耐药率较低,对亚胺培南未表现出耐药性。耐药基因检测结果显示,82株沙门氏菌中四环素耐药基因tetA的检出率最高,且有54株沙门氏菌携带多重耐药基因,头孢类药物耐药基因blaCTX检出率较低,仅为3.66%。结论武汉市食源性沙门氏菌耐药情况较为严重,部分常见抗生素耐药性较高,对临床用药治疗和食源性病菌预防造成巨大的影响。     

安宁市食品从业人员携带沙门氏菌血清型分布特征及耐药性分析

目的 了解云南省安宁市2016~2018年食品从业人员门氏菌的血清型分布状况与耐药性情况。 方法 选取2016~2018年食品从业人员肛拭标本60533份进行血清学分型鉴定试验和药物敏感性试验。 结果 共检出沙门菌186株, 总检出率为0.307%。沙门菌经生化和血清学鉴定分43个血清型, 其中最常见的血清型依次为鼠伤寒沙门氏菌、肠炎沙门氏菌和伦敦沙门氏菌。在13种抗生素中, 对11种抗生素产生不同程度的耐药性。结论 食品从业人员携带的沙门菌种类多, 血清型呈多样性的趋势, 且耐药形势严峻, 需加强从业人员的健康体检管理。     

新疆库尔勒市鸡肉源沙门氏菌的分离鉴定及 耐药性分析

目的了解新疆库尔勒市鸡肉沙门氏菌污染状况和沙门氏菌分离株对常用抗菌药物的耐药性。方法参考食品安全国家标准GB 4789.4-2010,利用生化反应与普通PCR方法结合进行沙门氏菌分离鉴定,采用微量肉汤稀释法进行常见抗菌药物敏感试验。结果 180份鸡肉样品共检出沙门氏菌阳性样品27份,分离鉴定到阳性沙门氏菌28株,污染率为15.00%;10种抗生素药物敏感试验表明:沙门氏菌分离菌株对甲氧苄啶的耐药率高达100%,氯霉素为89.30%、磺胺异噁唑为85.70%,四环素为78.60%、氨苄西林为71.40%、阿莫西林为71.40%、链霉素为64.30%、环丙沙星为53.60%,对诺氟沙星和氟苯尼考的耐药率低于50%,分别为32.10%和25.00%。结论新疆库尔勒市鸡肉中沙门氏菌存在一定程度的污染,耐药状况比较严重。     

南京地区猪肉源中沙门氏菌分子分型及耐药性分析

沙门氏菌是造成我国食源性疾病的常见细菌之一,也是肉类消费过程中密切监测的重点对象。在2018年~2021年期间,共计采集了南京市545份猪肉源食品样本,利用选择性培养法分离得到44株沙门氏菌,采用血清学方法和分子生物学方法（MLST）对其进行分型鉴定,并分析其耐药性。结果表明,市售样本中共计检出44株沙门氏菌,平均检出率为8.07%,其中内脏样本检出率相对最高（检出率为30.49%）;血清型分析表明,检出的菌株中以鼠伤寒沙门氏菌（Salmonella typhimurium）、罗森氏沙门氏菌（Salmonella rissen）、德尔卑沙门氏菌（Salmonella derby）和伦敦沙门氏菌（Salmonella london）4种血清型沙门氏菌最为常见;基因分型表明,ST19型为猪肉源中优势沙门氏菌株,占比为20.45%;检出的沙门氏菌中,38株菌株对四环素具有明显耐药性,占全部检出菌株的86.36%,而对头孢他啶、头孢噻肟和头孢西丁的耐药不超过10%。此外,对检出的1株多重耐药性沙门氏菌耐药基因分析发现,共筛查出了包括7大类抗生素及与耐药相关的基因。该实验详细分析了南京市场猪肉源食品中沙门氏菌污染状况,也为后期沙门氏菌的综合防治提供了理论依据。     

肉鸡屠宰生产链中沙门氏菌耐药基因检测与耐药相关性分析

目的:了解肉鸡屠宰生产链沙门氏菌耐药性与耐药基因的相关性。方法:采用纸片扩散法对肉鸡屠宰生产链分离鉴定的72株沙门氏菌进行10种抗生素敏感性实验;采用PCR方法检测耐药沙门氏菌相应的耐药基因。结果:72株肉鸡屠宰生产链中沙门氏菌对萘啶酸(100%)的耐药率最高;对氨苄西林、甲氧苄啶/磺胺甲恶唑、环丙沙星、四环素、庆大霉素耐药率分别为69.44%、54.17%、38.89%、34.72%、13.89%。72株沙门氏菌中有67株至少含有一种耐药基因,bla TEM、bla CMY-2、sul2、sul3、tet B和tet C耐药基因较为普遍,其耐药菌bla TEM、bla CMY-2、sul2、sul3、tet B和tet C基因检出率分别为96.08%、100%、94.87%、71.79%、78.38%和100%。结论:沙门氏菌对常见抗生素具有不同程度的耐药性,且耐药基因普遍存在于耐药菌株中,药敏实验结果与耐药基因检测结果有很高的一致性(≥75%)。     

青藏高原部分地区牦牛与黄牛源沙门氏菌的分离鉴定与药敏实验

沙门氏菌(Salmonella)是一种重要的人畜共患病原菌。本研究采集了来自青藏高原部分地区的无腹泻症状的牦牛样品(194份)及黄牛样品(98份)共计292份,进行沙门氏菌株分离与鉴定并进行抗生素药敏实验。结果发现在牦牛样品中分离出15株沙门氏菌,其中粪便的检出率为9.23%,肌肉检出率为4.44%,肝脏检出率为11.86%,总检出率为7.73%,共5种血清型;在无腹泻症状的黄牛样品中分离出12株沙门氏菌,其中粪便的检出率为22.86%,肌肉检出率为2.70%,肝脏检出率为11.54%,总检出率为12.24%,共4种血清型。在药敏实验中,牦牛源的沙门氏菌总体耐药性小于黄牛源。但牦牛和黄牛源都对四环素、林可霉素、麦迪霉素等抗生素都呈现较高的耐药性。从实验结果可以得出,牦牛的沙门氏菌感染率和耐药性都低于黄牛。     

肠炎沙门氏菌和哈瓦那沙门氏菌的耐药性及耐药基因分析

为了保障食品安全,更好的了解耐药性的产生及传播的途径,研究了新疆乌鲁木齐市部分农贸市场内检出的17株肠炎沙门氏菌和11株哈瓦那沙门氏菌的药敏性及相关耐药基因。用琼脂稀释法测定沙门氏菌的药敏性,用聚合酶链式反应和测定基因序列的方法确定耐药沙门氏菌中与喹诺酮类药物相关的抗性决定区突变基因以及质粒携带的耐药基因。17株肠炎沙门氏菌对环丙沙星和头孢西丁表现为100%敏感,对萘定酮酸的耐药率为94.1%,头孢曲松的耐药率为17.6%,qnr B检出率为64.7%,17株肠炎沙门氏菌发生Gyr A基因突变,主要突变类型为Asp87Tyr;11株哈瓦那沙门氏菌对甲氧芐啶、氯霉素、磺胺二甲异唑、磺胺甲基异恶唑/甲氧苄啶、萘啶酮酸、头孢西丁的耐药率为100%、63.6%、36.4%、18.2%、9.1%和9.1%,氨苄西林、阿莫西林/克拉维酸敏感率为100%,qnr B,qnr S的检出率均为9.1%,11株哈瓦那沙门氏菌Par C基因突变类型为Thr57ser。新疆乌鲁木齐肠炎沙门氏菌和哈瓦那沙门氏菌耐药情况比较严重,对抗生素的耐药状况应当予以关注,其喹诺酮类药物耐药决定区突变基因及质粒携带的耐药基因在一定程度上会影响肠炎沙门氏菌和哈瓦那沙门氏菌的耐药机制。     

鸡蛋生产环节沙门氏菌检测及洁蛋对蛋品质影响的研究

目的 对鸡蛋生产过程中沙门氏菌污染环节进行研究, 探明规模化蛋鸡养殖场鸡蛋生产中沙门氏菌污染状况和洁蛋效果。方法 选择规模化蛋鸡场一个, 对可能造成鸡蛋沙门氏菌污染的水、饲料、蛋网、传输带等环节的样本进行采样, 并取清洁前后的鸡蛋各60个, 分为两组, 每组中30个蛋用于当天检测, 另外30个, 在室温环境下放置10 d后检测。所有样品经前增菌和选择性增菌后, 提取细菌DNA进行鉴定。结果 水、饲料和清洁后的鸡蛋表面未检出沙门氏菌, 蛋网、传输带、未清洁的鸡蛋表面检出沙门氏菌, 进一步检测表明, 检出的沙门氏菌均不是肠炎沙门氏菌和伤寒沙门氏菌。鸡蛋放置10 d后检测, 未清洁组的蛋白高度和哈氏单位显著低于清洁组的蛋白高度和哈氏单位, 二者均显著低于当天检测的结果, 而各组的蛋壳强度差异均不显著。结论 鸡蛋清洁涂膜处理后可以有效减少蛋壳表面沙门氏菌污染, 并延长鸡蛋的保存时间。     

An assessment of the microbiological risks involved with egg washing under commercial conditions

The potential benefits of washing eggs is offset by a historical perception in the European Union that wetted eggs are prone to spoilage and water loss. This study describes the effects of spray jet washing under various processing conditions to shell surface counts of Salmonella and the presence of bacteria in egg contents. Experiments used eggs that were contaminated with Salmonella Enteritidis PT4 or Salmonella Typhimurium DT104 before cuticle hardening. Washing of contaminated eggs under optimum conditions resulted in a more than 5-log reduction of Salmonella counts from the shell surface. Salmonella was not isolated from the yolk or albumen of any egg washed by the optimal protocol, suggesting that when properly controlled, egg washing did not cause Salmonella to enter the contents. However, contamination did arise if strict control was not maintained over the wash and rinse water temperatures. Both Salmonella Enteritidis and Salmonella Typhimurium were shown to enter the egg contents when water temperatures were lowered, indicating that strict temperature control must be maintained in order to prevent the ingress of Salmonella into egg contents. Other washing machine parameters that were investigated did not significantly affect Salmonella entry into the egg contents but influenced shell surface kill levels to varying degrees.     

Efficacy of disinfection of shell eggs externally contaminated with Salmonella enteritidis. Implications for egg testing.

Experimental contamination of the surface of shell eggs by dipping in a culture of Salmonella enteritidis resulted in the presence of Salmonella enteritidis in/on the shells as well as shell membranes but not in the egg content. Disinfection with Lugol's solution, chlorhexidine, ethanol, quarternary ammonium solutions or flaming after dipping in ethanol failed to achieve complete decontamination of the shell and membranes with resulting false positives when eggs were broken for culturing of the content. Dipping eggs for three seconds in boiling water resulted in complete destruction of Salmonella enteritidis in shells and membranes but sometimes caused the eggs to crack. A method of aseptically opening eggs without risk of contaminating the content from the shell or membrane was developed. Salmonella enteritidis deposited in/on the shell and membranes did not multiply during storage of the eggs at 20 degrees C for four weeks, the counts seemed to decrease. No Salmonella enteritidis was detected in the contents of any contaminated eggs.     

市售鲜鸡蛋中沙门氏菌的分离鉴定及毒力岛基因检测

目的:监测市售鲜鸡蛋中沙门氏菌的污染情况,检测分离菌株的致病性及其毒力岛基因携带情况,了解沙门氏菌分离株毒力岛基因的携带与其致病力的相关性。方法:从陕西省不同地市的超市中随机购买鲜鸡蛋,无菌取其蛋壳膜分离沙门氏菌,聚合酶链式反应方法扩增沙门氏菌菌属特异性invA基因鉴定分离株;对分离菌株进行无特定病原体(SPF)雏鸡的致病性试验,依据GenBank发表的基因序列,设计引物聚合酶链式反应检测沙门氏菌毒力岛(SPI)核心蛋白基因。结果:从陕西省55家超市1100枚鲜蛋中分离鉴定出30株沙门氏菌,分离率达2.73%;动物致病性实验表明,30株沙门氏菌中13株有致病力,其中强致病力菌株有7株,占23.3%;分离菌株的毒力岛基因携带率分别为:SPI-1 60%、SPI-2 73.3%、SPI-3 100%、SPI-4 90%、SPI-5 76.7%,毒力岛基因SPI-1+SPI-2的携带与细菌致病性有关。结论:市售鲜鸡蛋中沙门氏菌携带率为2.73%,分离菌株对动物具有一定的致病力,毒力岛基因SPI-1+SPI-2的携带与沙门氏菌的致病性呈正相关。     

Effects of egg weight on egg quality characteristics

BACKGROUND: The experiment was carried out with total of 270 eggs, which were collected from a brown‐egg layer strain of Lohmann hens reared in a cage system. Collected eggs were categorized according to weight and classified as medium, large, extra‐large or jumbo. The purpose of the study was to determine the effect of egg weight on egg quality characteristics. RESULTS: The darkest shell color scales were noted in jumbo eggs. The redness of egg shell color in the medium egg was significantly lower than that of the other egg sizes (P < 0.05). Egg shell thickness (P < 0.05) was highest in medium egg (0.400 mm) and lowest in extra‐large egg (0.382 mm). Albumen height (AH) was significantly affected by egg weight (EW) (P < 0.01). Yolk height (YH) and yolk index (YI) increased with egg size. Breaking strength was highest in the medium‐weight egg. There were significant positive correlations between EW and AH, EW and YH, EW and YI, EW and yol color, EW and redness (a), but EW had significant negative correlations with ST in overall eggs. CONCLUSION: The darkest shell color (L‐a‐b) was noted in the jumbo egg. Albumen height and yolk height increased with egg weight. Increase in egg weight caused darkness in the yolk color scale. Copyright © 2008 Society of Chemical Industry     

Shell egg handling and preparation practices in food service establishments in Finland

Foodborne outbreaks are often reported to be acquired at food service establishments. As a part of a quantitative risk assessment on the consumer risk of contracting Salmonella infection via shell eggs, we studied how small, medium, and large restaurants, institutional kitchens, and staff canteens (n=171) purchase, store, and use shell eggs. In addition, we estimated the fraction of raw and undercooked risky egg dishes among all egg dishes served in food service establishments of different sizes and types. The majority of establishments used shell eggs (78%), purchased eggs once per week (39%), and stored eggs at cool temperatures (82%). The size of the food service establishment had a less significant effect on shell egg preparation and handling practices than the type of the establishment. In particular, restaurants and institutional kitchens differed from each other. Restaurants purchased shell eggs more frequently, were more likely to store them at room temperature, stored shell eggs for a shorter period, and were more likely to prepare undercooked egg dishes than institutional kitchens. It was predicted that 6 to 20% of all different egg dishes prepared in a single randomly chosen food service establishment would be risky egg dishes with a 95% Bayesian credible interval of 0 to 96%, showing uncertainty because of the variability between kitchens and uncertainty in kitchen type-specific parameters. The results indicate that although most Finnish food service establishments had safe egg handling practices, a substantial minority expressed risky behavior. Compared with the egg consumption patterns in private Finnish households, however, practices in food service establishments did not prove to be more prone to risk.     

不同品种鲜蛋品质差异分析

目的探究褐壳蛋、粉壳蛋和白壳蛋3种类型鸡蛋的品质差异以及对于蛋粉加工的潜在影响。方法选用京红1号、京粉1号和京白1号所产的褐壳蛋、粉壳蛋和白壳蛋作为试验对象,对37周龄和51周龄蛋鸡所产3种类型鸡蛋的蛋品质进行分析比较。结果 37周龄和51周龄的白壳蛋蛋壳厚度、蛋壳比例和蛋壳强度均显著低于其他2个类型鸡蛋(P0.05);37周龄时3种类型鸡蛋的蛋黄水分含量没有显著性差异(P0.05);白壳蛋蛋清水分含量以及总水分含量均较其他2个类型鸡蛋要低。37周龄时褐壳蛋的蛋黄蛋白质和脂肪含量均显著高于其他2个品种,白壳蛋次之,粉壳蛋最低。37周龄时白壳蛋的蛋清蛋白质含量显著低于其他2个品种。由于蛋清中脂肪含量极少,本试验不予考虑。结论褐壳蛋加工成蛋粉后具有更好的营养价值,而白壳蛋可以提高蛋粉加工的产量。     

广西海鸭蛋中氨基酸的含量及组成分析

目的 研究广西区内海鸭蛋氨基酸含量及其组成分析广西海鸭蛋的品质。方法 采用盐酸水解法处理18组海鸭蛋样品,通过日立氨基酸自动分析仪测定16种氨基酸总含量,分析海鸭蛋各氨基酸的含量及其组成。结果 18份海鸭蛋样品中氨基酸的测定结果表明,广西海鸭蛋中氨基酸总量在11.99 g/100 g~13.79 g/100 g范围,各氨基酸占氨基酸总量的比值相近,其中谷氨酸的含量最高, 约占氨基酸总量的13%, 组氨酸含量最低,约占氨基酸总量的2%,其他氨基酸的含量均在3%~9%的范围内。结论 广西海鸭蛋氨基酸总含量有差异,但氨基酸组成较稳定,各氨基酸占氨基酸总量的比值相近,谷氨酸的含量最高,组氨酸含量最低。人体必需氨基酸占氨基酸总量的百分比（E/T）为47.25%,人体必需氨基酸含量与9种非必须氨基酸含量的比值（E/N ）为0.89,符合1973年FAO/WHO提出的理想模式,说明海鸭蛋中氨基酸都属于优质蛋白质,具有很好的营养价值。     

市售活鸡和腹泻患者中非伤寒沙门菌分子特征和耐药性研究

分析市售活鸡及腹泻患者中非伤寒沙门菌的分子特征的相似性及耐药性,预防沙门菌的感染流行。方法 收集2012年1月—2013年10月从1 054份腹泻患者粪便样品及440份农贸市场的活鸡肛拭子中分离出的非伤寒沙门菌株93株,进行血清分型,对常见的非伤寒沙门菌采用脉冲场凝胶电泳(PFGE)进行分子分型、Bionumerisc v4.0进行聚类分析、纸片扩散法(K-B法)进行药物敏感性试验。结果 1 054份腹泻样品中共检出非伤寒沙门菌88株,分离率为8.35%,分为25种血清型,肠炎沙门菌居多。其中0～2岁的婴幼儿检出率较高,占52.27%(46/88)。PFGE结果:16株肠炎沙门菌分成14个PFGE型、12株斯坦利沙门菌分成11个PFGE型、14株鼠伤寒沙门菌分成14个PFGE型、6株德尔卑沙门菌分成5个PFGE型;对菌株间的相似性进行比较发现两个100%同源的肠炎沙门菌PFGE型,其他菌株的分子特征的相似性不大,鸡源菌株与人源菌株的分子特征相似性不大;对12种抗菌药物的耐药率在50%以下,不同的血清型耐药率各不相同,耐药较严重的为德尔卑沙门菌。440份活体鸡肛拭子分离出的非伤寒沙门菌5株,分离率为1.14%,共分得4种血清型,其中姆班达卡沙门菌病人中未检出。结论 该地区由非伤寒沙门菌引起腹泻的感染率高,尤以婴幼儿多见,患者与鸡未发现有同一克隆株,对常用抗生素有很好的敏感性。     

Laying season and egg shell cracks on the growth of Salmonella enteritidis in the egg albumen during storage

We studied the effects of laying seasons and egg shell cracks on the ability of egg albumen to support the growth of Salmonella Enteritidis (SE) in eggs. Hens eggs used were those laid in February, June, and October in a farm in Japan and stored at 10, 20, and 30 degrees C, and at 30 degrees C after storage at 10 degrees C, immediately after receipt or after cracking the shell. At several-day intervals during storage, the egg contents were poured into a dish, SE was inoculated into albumen, and then the growth of SE during 3 days incubation at 18 degrees C was measured. The results demonstrated that storage temperature and laying season affected the growth of SE in the egg albumen. The proportion of eggs upon which albumen allowed the growth of SE was higher in the eggs stored at 30 degrees C than those stored at 10 degrees C. The growth of SE in eggs was lowest in the following order of laying: February, October, and June. SE grew preferably in albumen of cracked eggs than intact eggs.