|
KMID : 0881720150300020178
|
|
Journal of Food Hygiene and Safety
2015 Volume.30 No. 2 p.178 ~ p.188
|
|
|
Microbiological Quality and Growth and Survival of Foodborne Pathogens in Ready-To-Eat Egg Products
|
|
Jo Hye-Jin
Choi Bum-Geun
Wu Yan
Yoon Ki-Sun
Moon Jin-San
Kim Young-Jo
|
|
|
Abstract
|
|
|
|
Microbial quality of baked egg products was evaluated by counting the levels of sanitary indicative bacteria (aerobic plate counts, coliforms, and E. coli), L. monocytogenes and Salmonella spp. at the critical control points (CCPs) of manufacturing process. In addition, the survival and growth of foodborne pathogens in various egg products (cheese, tuna, tteokgalbi, pizza omelets, baked egg, and steamed egg) were investigated at 4, 10, and 15o C. The contamination level of aerobic plate counts decreased from 4.67 log CFU/g at CCP 1 to 0.56 log CFU/g at CCP 3 in baked egg products. No coliforms and E. coli were detected at all CCPs. Although L. innocua and Salmonella spp. were identified at CCP 1, no L. monocytogenes and Salmonella spp. were detected in the final products. The contamination levels of aerobic plate counts and coliforms in egg strips and number of aerobic plate counts in Tteokgalbi omelet are higher than the microbiological standard of processed egg products. At 10o C, the growth of all pathogens was not prevented in omelet and baked egg, but the populations of S. Typhimurium and E. coli were reduced in steamed egg at 10oC, regardless of the presence of other pathogens. The growth of L. monocytogenes was faster than that of S. Typhimurium and E. coli in omelet. More rapid growth of S. Enteritidis than S. Typhimurium was observed in egg products, indicating the greater risk of S. Enteritidis than S. Typhimurium in egg products.
|
|
|
KEYWORD
|
|
|
Processed egg products, Microbial quality, Sanitary indicative bacteria, S. Enteritidis, S. Typhimurium
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|