2022-02-152022-02-152012Goncagül, G. vd. (2012). "Effect of polyethylene glycol coating on Salmonella enteritidis in artificially contaminated eggs". CyTA-Journal of Food, 10(4), 268-274.1947-63371947-6345https://doi.org/10.1080/19476337.2011.653692https://www.tandfonline.com/doi/full/10.1080/19476337.2011.653692http://hdl.handle.net/11452/24480This experimental infection study focuses on a specific Salmonella micro-organism commonly found inside hens' eggs. It outlines the application of polyethylene glycol-based films on hens' eggs and microbial growth introduced via transovarian contamination. Three molecular weights of polyethylene glycol ( PEG) were studied: ranging from 1000 g/mol to 3000 g/mol. PEG coating ratios averaged a PEG film thickness of 0.014 +/- 0.006 mm and average eggshell thickness was 0.32 +/- 0.022 mm. The effects of molecular weight of PEG coating and storage time on the growth of Salmonella enteritidis of PEG-coated eggs were evaluated during 30 days of incubation in 37 degrees C storage. The initial concentration of 8 log(10) CFU/mL was achieved by inoculation. The lowest level of S. enteritidis at the end of 30-day incubation period was 5.07 +/- 0.03 log(10) CFU/mL, giving an inhibition efficiency of 33.83%. This level was achieved with a PEG coating of 1.0449 +/- 0.005 density and 0.02 +/- 0.01 film thickness.eninfo:eu-repo/semantics/closedAccessFood science & technologyHens' eggsSalmonella enteritidisPolyethylene glycolFilm thicknessMicrobial growthTransovarianVaccine strainsChickensEntericaSerovarsGrowthTyphimuriumPrevalenceChallengeHensCoatingsMolecular weightPolyethylene glycolsSalmonellaIncubation periodsInhibition efficiencyInitial concentrationStorage timeTransovarianFilm growthArticle0003097148000032-s2.0-84867182471268274104Food science & technologySalmonella Enterica Serovar Enteritidis; Salmonella; Egg Contamination