Salmonella Enteriditis behavior was studied when present on the surface of consume eggs, classified according to the shell quality or treatments (washed or not). Stools of fowls were used as a vehicle for contamination. The eggs were stored at 8°C and 70% relative humidity or at 30°C and 90% of relative humidity. At 8°C, the microorganism stayed viable on the surface of the eggs throughout the study, while at 30°C it was inhibited and eliminated from the egg shell. The contamination of content of the eggs with shell defect was more frequent when they were submitted to inappropriate temperatures of storage (30°C).
eggs; shell quality; Salmonella Enteritidis; eggs conservation
