Table 1.
Growth of six bacterial species in egg white of GF, SPF and conventional hens
| Bacterial species | Germ free hens | Specific pathogen free hens | Conventional hens | P value |
|---|---|---|---|---|
|
Staphylococcus aureus** |
7.4 ± 0.7 a* |
6.4 ± 0.7 b |
6.1 ± 0.5 b |
<0.001 |
|
Streptococcus uberis |
7.3 ± 0.3 a |
5.0 ± 0.6 b |
4.7 ± 0.8 b |
<0.001 |
|
Listeria monocytogenes |
3.1 ± 0.1 |
3.0 ± 0.2 |
3.0 ± 0.1 |
0.91 |
|
Salmonella Enteritidis |
7.5 ± 0.2 |
7.7 ± 0.3 |
7.4 ± 0.2 |
0.11 |
|
Salmonella Gallinarum |
3.2 ± 0.2 |
3.3 ± 0.2 |
3.1 ± 0.1 |
0.18 |
| Escherichia coli | 10.6 ± 0.6 | 10.6 ± 0.6 | 10.4 ± 0.3 | 0.48 |
*mean areas under the growth curves ± standard deviation, n = 10 Means with different letters are different (p < 0.05). Data were analysed using one-way ANOVA followed by the Bonferroni-Dunn test.
**Staphylococcus aureus D8 618.29, Streptococcus uberis 3029C MC, Listeria monocytogenes strain EGDe, Salmonella Gallinarum 229 K and Salmonella enterica. Enteritidis ATCC 13076 were provide d by INRA (Nouzilly) and Avian Escherichia coli CIRMBP-0096 was provided by the International Center of Microbial Resources dedicated to Pathogenic Bacteria (Nouzilly).