Effects of environmental conditions on growth and survival of Salmonella in pasteurized whole egg.
This study investigated the influence of three parameters (time, temperature and NaCl concentration) on survival and four parameters (temperature, NaCl and lysozyme concentrations and pH) on growth of Salmonella enterica serovar Enteritidis (S. Enteritidis) in pasteurized whole egg (PWE). Doehlert uniform shell design was employed to choose conditions for trials and data was fitted to polynomial models and were presented as estimated response surfaces. A model for prediction of reduction of S. Enteritidis in PWE within temperatures between 50 and 58°C, NaCl concentrations of 0-12%, and heating times between 30 and 210s and a model for prediction of growth rate of S. Enteritidis in PWE in the temperature range of 1-25°C, NaCl concentration of 0-12%, pH between 5 and 9, and lysozyme concentrations of 107-1007 U/mg proteins were developed. The maximum reduction condition was 58°C, 0% of NaCl at a fixed heating time of 120s, while maximum growth rate was estimated at 25°C and 0% of NaCl. pH and lysozyme concentration were shown not to influence growth performance significantly in the range of values studied. Results inform industry of the optimal pasteurization and storage parameters for liquid whole egg.
Department of Veterinary Disease Biology, Faculty of Health and Medical Sciences, University of Copenhagen, Stigbøjlen 4, DK-1870 Frederiksberg C, Denmark.
Džiuginta
D
Jakočiūnė
Department of Veterinary Disease Biology, Faculty of Health and Medical Sciences, University of Copenhagen, Stigbøjlen 4, DK-1870 Frederiksberg C, Denmark.
Magne
M
Bisgaard
Anses - French Agency for Food, Environmental and Occupational Health and Safety, HQPAP - Unit of Hygiene and Quality of Poultry and Pork Products, BP 53, 22440 Ploufragan, France; UEB - European University of Brittany, 5 Boulevard Laënnec, 35000 Rennes, France.
Gaëlle
G
Hervé
Anses - French Agency for Food, Environmental and Occupational Health and Safety, HQPAP - Unit of Hygiene and Quality of Poultry and Pork Products, BP 53, 22440 Ploufragan, France; UEB - European University of Brittany, 5 Boulevard Laënnec, 35000 Rennes, France.
Jocelyne
J
Protais
Department of Veterinary Disease Biology, Faculty of Health and Medical Sciences, University of Copenhagen, Stigbøjlen 4, DK-1870 Frederiksberg C, Denmark. Electronic address: jeo@sund.ku.dk.
John Elmerdahl
JE
Olsen
Anses - French Agency for Food, Environmental and Occupational Health and Safety, HQPAP - Unit of Hygiene and Quality of Poultry and Pork Products, BP 53, 22440 Ploufragan, France; UEB - European University of Brittany, 5 Boulevard Laënnec, 35000 Rennes, France.
Marianne
M
Chemaly
D000818:Animals; D004777:Environment; D005511:Food Handling / Q000592:standards; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D009113:Muramidase / Q000494:pharmacology; D010063:Ovum / Q000382:microbiology*; D061352:Pasteurization; D012477:Salmonella enteritidis / Q000187:drug effects / Q000254:growth & development / Q000502:physiology*; D012965:Sodium Chloride / Q000494:pharmacology; D013696:Temperature; D013997:Time Factors
D012965:Sodium Chloride; D009113:Muramidase
Growth; NaCl; Pasteurized whole eggs; Prediction; Salmonella; Survival