The Relationship of Eggshell Structure to Eggshell Penetration by 'Salmonella' Typhimurium in Table Eggs

Abstract

This project sought to correlate external shell features with underlying shell structures and examine if these structures are indicative of increased incidence of eggshell penetration by Salmonella Typhimurium. Eggs are an important nutrient and protein source in most cultures around the world, and the importance of food safety in intensive food production industries is likely to increase. Microbial infection of eggs is the source of approximately 49% of Salmonella food poisoning cases in Australia each year. The most significant source of these infections in Australia is Salmonella Typhimurium. Eggshell translucency is a phenomenon observed when an egg is candled over a light source; the underlying cause and incidence of eggshell translucency form the basis of our investigations of shell structures. In order to image eggshell structure, both Computed Tomography and Scanning Electron Microscopy were used to examine different structural components of the shell.