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Assessment of the Survivability of Antibiotic Resistant Salmonella in Processed Liquid Eggs

Investigators
Musgrove, Michael
Institutions
USDA - Agricultural Research Service
Start date
2006
End date
2007
Objective
Obtain data on the growth or destruction of antimicrobial resistant Salmonella in liquid egg products. This information will be used in the formation of growth models for the purpose of assessing potential threats to the U.S. food supply.
More information
Approach: Aliquots of liquid egg products (whole egg, liquid albumen, 10% salted yolk, 10% sugared yolk) will be inoculated with a cocktail of antimicrobial resistant Salmonella Typhimurium. These products will then be incubated at various temperatures to asses the organisms ability to surive or grow under each set of conditions.
Funding Source
Agricultural Research Service
Project number
6612-41420-014-01R
Accession number
411143
Categories
Food Defense and Integrity
Antimicrobial Resistance
Salmonella
Commodities
Eggs