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Egg white versus Salmonella Enteritidis! A harsh medium meets a resilient pathogen
- Source :
- Food Chemistry, Food Chemistry, Elsevier, 2016, 53, pp.82-93. ⟨10.1016/j.fm.2015.09.009⟩, Food Chemistry, 2016, 53, pp.82-93. ⟨10.1016/j.fm.2015.09.009⟩
- Publication Year :
- 2015
-
Abstract
- Salmonella enterica serovar Enteritidis is the prevalent egg-product-related food-borne pathogen. The egg-contamination capacity of S. Enteritidis includes its exceptional survival capability within the harsh conditions provided by egg white. Egg white proteins, such as lysozyme and ovotransferrin, are well known to play important roles in defence against bacterial invaders. Indeed, several additional minor proteins and peptides have recently been found to play known or potential roles in protection against bacterial contamination. However, although such antibacterial proteins are well studied, little is known about their efficacy under the environmental conditions prevalent in egg white. Thus, the influence of factors such as temperature, alkalinity, nutrient restriction, viscosity and cooperative interactions on the activities of antibacterial proteins in egg white remains unclear. This review critically assesses the available evidence on the antimicrobial components of egg white. In addition, mechanisms employed by S. Enteritidis to resist egg white exposure are also considered along with various genetic studies that have shed light upon egg white resistance systems. We also consider how multiple, antibacterial proteins operate in association with specific environmental factors within egg white to generate a lethal protective cocktail that preserves sterility.
- Subjects :
- 0301 basic medicine
Salmonella
ovotransferrin
salmonelle
activité anti-microbienne
Salmonella enteritidis
030106 microbiology
Egg protein
Biology
medicine.disease_cause
Microbiology
03 medical and health sciences
chemistry.chemical_compound
contamination
Egg White
[SDV.IDA]Life Sciences [q-bio]/Food engineering
medicine
Animals
Pathogen
lysozyme
blanc d'oeuf
contamination alimentaire
Egg Proteins
salmonella enteridis
Ovotransferrin
Antimicrobial
Culture Media
ovotransferrine
030104 developmental biology
[SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology
chemistry
food contamination
embryonic structures
biology.protein
hygiène des aliments
antimicrobien
Lysozyme
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Chickens
Food Science
Egg white
Subjects
Details
- ISSN :
- 10959998, 03088146, 18737072, and 07400020
- Volume :
- 53
- Database :
- OpenAIRE
- Journal :
- Food microbiology
- Accession number :
- edsair.doi.dedup.....edf8b0b224eb8d1e40c748eba3b93c4a