本研究使用二株Salmonella enteritidis，S. enteritidis CCRC 10744購自菌種保存及研究中心 (CCRC)，另一株 S. enteritidis strain SEP 係從食品中毒患者人體檢體中分離。 新鮮鴨蛋以 50 ~ 100 CFU/egg yolk之菌量接種，分別進行鹹蛋及皮蛋之加工及儲存試驗。 鹹蛋蛋黃之 NaCl 含量由0.56%增加至0.98%，菌數之變化二菌株均很相似，在加工第二天菌數已增加至 10 7 ~ 10 8 CFU/g，至加工完菌數仍維持在 10 7 CFU/g，隨後經 2 個月之室溫 (25 ~ 30 ℃ ) 儲存，每月取5枚予以檢驗，多數蛋中仍可檢出二菌株。至於皮蛋加工，則顯示隨時間之進行，皮蛋蛋黃之 pH 值由 6.5 逐漸增高至 10.3，菌數之變化與鹹蛋相似，二菌株之變化趨勢亦相似，惟最終因蛋黃 pH 值偏鹼而使菌數減少量較多，加工完之菌數約 10 6 CFU/g。將含菌皮蛋與鹹蛋以相同方式儲存，一個月後二菌之菌數分降至約 10 5 CFU/g，儲存至後期，接種 S. enteritidis CCRC 10744組，於儲存 2 及 3 個月，分別於 5 個蛋中各檢出 2 及 1 個蛋黃殘存有菌株，接種 SEP 組則於 5個蛋中皆仍能檢出菌株。

Salmonella enteritidis CCRC 10744 from the Culture Collection and Research Center (CCRC) and S. enteritidis strain SEP from a patients specimen, were used for the survival test in the salted duck egg and the thousand-year eggduring processing and storage. After inoculation of S. enteritidis at levels of 50-100 CFU/egg yolk, the NaCl content of the egg yolk increased from 0.56% to 0.98% during processing of the salted egg. Similar growth curves were obtained for S. enteritidis CCRC 10744 and strain SEP.The viable cells increased to 10 7 ~ 10 8 CFU/g in the first 2 days and maintained 10 7 CFU/g by the end of the process. After processing, the salted eggs with S. enteritidis were storedat 25~30℃. Five eggs were examined every month, and both strains were found in most of the eggs even after 2 months storage. Similar procedure was followed for the thousand-year egg. During processing period, the pH value of the yolk increased from 6.5 to 10.3. The changes of viable cell count in the thousand-year eggs were similar as those in the salted egg. However, due to the final alkaline pH of the egg yolk, the viable counts in the thousand-year egg decreased to about 10 6 CFU/g by the end of the process. After processing, the thousand-year eggs were also stored at 25 ~ 30 ℃. The viable cells of both strains decreased to roughly 10 5 CFU/g in the first month of storage. After 2 and 3 months' storage, S. enteritidis CCRC 10744 could still be found in 2 and 1 egg yolks of the 5 sampled eggs respectively, while strain SEP could be detected in all 5 eggs even after 2 or 3 months' storage.