Use of Salmonellae antagonists in fermenting egg white. II. Microbiological methods for the elimination of Salmonellae from egg white.

Role of microbial iron transport compounds in bacterial spoilage of eggs.

Microbial iron transport compounds, belonging either to the hydroxamate family excreted by pseudomonads, or to the phenolate family excreted by salmonellae, reverse the bacteriostatic effect of conalbumin on the growth of these bacteria in egg white. The presence of microgram quantities of these compounds permits both salmonellae and pseudomonads to reach dense populations in egg white. The rol...

Isolation of Salmonellae from Food Samples. Vi. Comparison of Methods for the Isolation of Salmonella from Egg Products.

THE RECOVERY OF SALMONELLAE FROM EGG PRODUCTS WAS STUDIED, BY USE OF THREE DIFFERENT ENRICHMENT PROCEDURES: (i) selenite broth, (ii) selenite broth containing 10% sterile feces, and (iii) the lactose pre-enrichment procedure. Brilliant Green Agar was used throughout as the recovery medium. Although the lactose pre-enrichment methodology promoted Salmonella recovery from samples containing small...

Use of egg white in maintenance Medium for FL cell cultures

Inhibition of Amyloid Fibrils Formation from Hen Egg White Lysozyme by Satureia Hortensis Extract and its Effect on Learning and Spatial Memory of Rats

Background & Aims: Alzheimer's disease is a neurodegenerative disorder characterized by the abnormal aggregation of amyloid-β plaques in the brain. Although several studies have been done for finding effective medicines in the treatment of this disease, a drug that inhibits amyloid β aggregation and ameliorates the disorder has not been approved so far. One important therapeutic approach is use...

Detection of salmonellae in hen eggs in Thailand.

Two thousand four hundred and ninety eggs were collected from retail markets in 6 provinces and from laying hen farms in 3 provinces. Eggs were pooled in groups of 3 to obtain 830 samples for testing. Isolation of salmonellae was made from both egg shell and egg contents. Eggs from retail markets were contaminated with salmonellae on egg shells (13.2%) and in egg contents (3.9%). Three (0.4%) s...