한국축산식품학회지 (Food Science of Animal Resources)

  • 제38권3호
  • /
  • Pages.442-450
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  • 2018
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  • 2636-0772(pISSN)
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  • 2636-0780(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
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Development and Validation of Predictive Model for Salmonella Growth in Unpasteurized Liquid Eggs

  • 투고 : 2017.08.28
  • 심사 : 2018.03.28
  • 발행 : 2018.06.30
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초록

Liquid egg products can be contaminated with Salmonella spp. during processing. A predictive model for the growth of Salmonella spp. in unpasteurized liquid eggs was developed and validated. Liquid whole egg, liquid yolk, and liquid egg white samples were prepared and inoculated with Salmonella mixture (approximately 3 Log CFU/mL) containing five serovars (S. Bareilly, S. Richmond, S. Typhimurium monophasic, S. Enteritidis, and S. Gallinarum). Salmonella growth data at isothermal temperatures (5, 10, 15, 20, 25, 30, 35, and $40^{\circ}C$) was collected by 960 h. The population of Salmonella in liquid whole egg and egg yolk increased at above $10^{\circ}C$, while Salmonella in egg white did not proliferate at all temperature. These results demonstrate that there is a difference in the growth of Salmonella depending on the types of liquid eggs (egg yolk, egg white, liquid whole egg) and storage temperature. To fit the growth data of Salmonella in liquid whole egg and egg yolk, Baranyi model was used as the primary model and the maximum growth rate and lag phase duration for each temperature were determined. A secondary model was developed with maximum growth rate as a function of temperature. The model performance measures, bias factor ($B_f$, 0.96-0.99) and $r^2$ (0.96-0.99) indicated good fit for both primary and secondary models. In conclusion, it is thought that the growth model can be used usefully to predict Salmonella spp. growth in various types of unpasteurized liquid eggs when those are exposed to various temperature and time conditions during the processing.

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참고문헌

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피인용 문헌

  1. 국내 비살균 전란액, 난백액, 난황액의 유통기한 평가 vol.34, pp.1, 2018, https://doi.org/10.13103/jfhs.2019.34.1.94
  2. Predictive Modeling for the Growth of Salmonella spp. in Liquid Egg White and Application of Scenario-Based Risk Estimation vol.9, pp.3, 2018, https://doi.org/10.3390/microorganisms9030486
  3. Influence of the Initial Cell Number on the Growth Fitness of Salmonella Enteritidis in Raw and Pasteurized Liquid Whole Egg, Egg White, and Egg Yolk vol.10, pp.7, 2018, https://doi.org/10.3390/foods10071621