thanks for sharing!

I read through the discussion, and it seems in line with my understanding:

In egg contents the most important sites of contamination are either the outside of the vitelline membrane or the albumen surrounding it. 

According to the potential sources of Salmonella getting into eggs, I think this makes much sense.  

所有跟帖： 

• 在膜上的沙门氏菌不容易感染到食物，实际沙门氏菌中毒的大都是蛋黄被感染的事例，原因是蛋没有保持低温冷藏。 -uptrend- ♂ (92 bytes) () 07/26/2017 postreply 16:54:40

• 什么叫膜上的沙门氏菌不容易感染到食物？ -漾漾美味- ♀ (0 bytes) () 07/26/2017 postreply 17:55:04