The contamination of eggshell and internal content of eggs that were inoculated with Salmonella enterica serovar enteritidis phagetype 4, washed with tap water (TW) or quaternary ammonium compound (QA) and stored at 8ºC and 25ºC was evaluated. Two hundred and fifty two eggs were distributed in three groups. Each treatment of the different groups was constituted by the immersion in TW, QA at 25ºC and at 43ºC. After natural dry, all groups were infected by a S. enteritidis solution. Following the challenge, each group was stored at 8ºC or at 25ºC, and the presence of S. enteritidis in the eggshell and internal content was evaluated after zero, 24, 96 and 168 hours. The use of QA demonstrated efficiency in S. enteritidis reduction of eggshell. The eggs stored at 8ºC revealed preponderancy in the reduction and the absence of S. enteritidis at the eggshell. In the TW washed eggs, the storage at 25ºC allowed the eggshell bacteria maintenance until 168 hours. There was not any detection of S. enteritidis at the internal content of eggs in any of the groups.
egg; Salmonella enteritidis; eggshell disinfection; storage temperature
