title: Dynamic predictive model for the growth of Salmonella spp. in liquid whole egg.
abstract: A dynamic model for the growth of Salmonella spp. in liquid whole egg (LWE) (approximately pH 7.8) under continuously varying temperature was developed. The model was validated using 2 (5 to 15 °C; 600 h and 10 to 40 °C; 52 h) sinusoidal, continuously varying temperature profiles. LWE adjusted to pH 7.8 was inoculated with approximately 2.5-3.0 log CFU/mL of Salmonella spp., and the growth data at several isothermal conditions (5, 7, 10, 15, 20, 25, 30, 35, 37, 39, 41, 43, 45, and 47 °C) was collected. A primary model (Baranyi model) was fitted for each temperature growth data and corresponding maximum growth rates were estimated. Pseudo-R2 values were greater than 0.97 for primary models. Modified Ratkowsky model was used to fit the secondary model. The pseudo-R2 and root mean square error were 0.99 and 0.06 log CFU/mL, respectively, for the secondary model. A dynamic model for the prediction of Salmonella spp. growth under varying temperature conditions was developed using 4th-order Runge-Kutta method. The developed dynamic model was validated for 2 sinusoidal temperature profiles, 5 to 15 °C (for 600 h) and 10 to 40 °C (for 52 h) with corresponding root mean squared error values of 0.28 and 0.23 log CFU/mL, respectively, between predicted and observed Salmonella spp. populations. The developed dynamic model can be used to predict the growth of Salmonella spp. in LWE under varying temperature conditions.
  
  
  CONCLUSIONS
  Liquid egg and egg products are widely used in food processing and in restaurant operations. These products can be contaminated with Salmonella spp. during breaking and other unit operations during processing. The raw, liquid egg products are stored under refrigeration prior to pasteurization. However, process deviations can occur such as refrigeration failure, leading to temperature fluctuations above the required temperatures as specified in the critical limits within hazard analysis and critical control point plans for the operations. The processors are required to evaluate the potential growth of Salmonella spp. in such products before the product can be used, or further processed. Dynamic predictive models are excellent tools for regulators as well as the processing plant personnel to evaluate the microbiological safety of the product under such conditions.
authors.affiliation: Department of Food Science and Technology, University of Nebraska, Lincoln, NE 68583, USA.
authors.forename: Aikansh
authors.initials: A
authors.lastname: Singh
authors.forename: Nageswara R
authors.initials: NR
authors.lastname: Korasapati
authors.forename: Vijay K
authors.initials: VK
authors.lastname: Juneja
authors.forename: Jeyamkondan
authors.initials: J
authors.lastname: Subbiah
authors.forename: Glenn
authors.initials: G
authors.lastname: Froning
authors.forename: Harshavardhan
authors.initials: H
authors.lastname: Thippareddi
mesh_terms: D000465:Algorithms; D015169:Colony Count, Microbial; D004531:Eggs / Q000382:microbiology*; D005511:Food Handling; D005516:Food Microbiology / Q000379:methods; D007700:Kinetics; D008954:Models, Biological; D012475:Salmonella / Q000254:growth & development*; D012478:Salmonella Food Poisoning / Q000517:prevention & control; D013696:Temperature