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Lactose negative colonies of Salmonella enterica ssp.enterica (serotype Enteritidis) on MacConkey agar. Cultivation 24 hours, aerobic atmosphere, 37°C.
Most cases of salmonellosis are caused by food infected with S. enterica. Raw chicken eggs and goose eggs can harbor S. enterica, initially in the egg whites,
although most eggs are not infected. As the egg ages at room temperature, the yolk membrane begins to break down and S. enterica can spread into the yolk.
Refrigeration and freezing do not kill all the bacteria, but substantially slow or halt their growth.
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