Chemical markers for the evaluation of raw material hygienic quality in egg products.
The aim of this research was to study uracil and lactic and acetic acids as chemical markers for hygienic quality evaluation of raw material in liquid pasteurized egg products. Uracil, absent in sound whole eggs, was formed in raw and pasteurized egg products as a consequence of high microbial contamination (>10(6) cfu/g) after a sufficient lag time, remaining stable at 4 degrees C but disappearing after 7 days of storage at 25 degrees C. Both lactic and acetic acids, starting from initial values of 1-7 mg/kg dry matter, presented trends similar to that of uracil; however, acetic acid never decreased during the storage of raw egg products. With few exceptions, all three metabolites were produced by Enterobacter cloacae, Escherichia coli, Morganella morganii, Serratia liquefaciens, Aeromonas hydrophyla, Pseudomonas fluorescens, Enterococcus avium, and Enterococcus faecalis, separately inoculated in whole egg samples. Uracil seems to be the most sensible marker, with a suggested limit corresponding to the detectable level.
Hidalgo
Alyssa
A
Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Milano, Italy. alyssa.hidalgovidal@unimi.it
Franzetti
Laura
L
Rossi
Margherita
M
Pompei
Carlo
C
D019342:Acetic Acid / Q000032:analysis; D000818:Animals; D015169:Colony Count, Microbial; D004531:Eggs / Q000032:analysis / Q000382:microbiology / Q000592:standards; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D006801:Humans; D006920:Hygiene; D019344:Lactic Acid / Q000032:analysis; D013696:Temperature; D013997:Time Factors; D014498:Uracil / Q000032:analysis
D019344:Lactic Acid; D014498:Uracil; D019342:Acetic Acid