Salmonella Typhimurium and Salmonella Sofia: Growth in and Persistence on Eggs under Production and Retail Conditions

Table 1

Mean maximum growth rates (CFU/mL/h) of Salmonella isolates with the higher inoculum level in the egg white.

Temperature	SS^1			STM^2			RS^3			All isolates combined^4
	Egg yolk	Whole egg	Egg white	Egg yolk	Whole egg	Egg white	Egg yolk	Whole egg	Egg white	Egg yolk	Whole egg	Egg white
15°C	0.116	0.093	0.005	0.115	0.099	−0.007	0.112	0.094	−0.001	0.114^aA	0.095^aA	−0.001^bA
22°C	0.324	0.211	0.022	0.323	0.238	0.023	0.328	0.237	0.040	0.325^aB	0.228^bB	0.028^cAB
37°C	0.821	0.613	0.095	0.865	0.614	0.076	0.840	0.610	0.010	0.842^aC	0.612^bC	0.060^cB
All temperatures	0.420	0.306	0.041	0.427	0.314	0.016	0.434	0.317	0.031	0.427^a	0.312^b	0.029^c

SS: S. Sofia 1296a; ²STM: S. Typhimurium PT135; ³RS: S. Typhimurium ATCC 14028.
⁴There were no significant differences between the isolates individually (); therefore the isolates were combined to assess the effects of temperature and egg component. Different lower case letters within rows are significantly different (). Different upper case letters within columns are significantly different ().