A sweet treat? Salmonella in raw egg based desserts

Combine your interest in food science, animal science and biomedical science by investigating the behaviour of Salmonella in mousse, tiramisu, and custard.

Raw egg dessert

Many savoury raw egg based food items such as aioli, are acidified to control bacteria. We have found that the culturability the in vitro invasiveness of the bacteria is reduced over time.

Desserts, however, generally are not acidified and are frequently identified during salmonellosis outbreaks.

This project will explore the behaviour of Salmonella Typhimurium in sweet foods to determine whether the bacteria exhibits enhanced growth and/or increase virulence.

Key methodology

  • Preparation of raw egg based desserts
  • Basic bacteriological culture
  • Cell culture for in vitro invasion assays


Tagged in Honours projects - Animal science, Honours projects - Molecular and biomedical science, Honours projects - Food and Nutrition Science, Honours projects - Andrea McWhorter, Honours projects - Kapil Chousalkar, Honours in Animal Science subtheme - Pathobiology infectious disease and public health, Honours projects - Molecular and biomedical science: Other