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KMID : 0881720160310050342
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Journal of Food Hygiene and Safety
2016 Volume.31 No. 5 p.342 ~ p.348
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Comparative Study of Change in Salmonella Enteritidis and Salmonella Typhimurium Populations in Egg white and Yolk
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Moon Hye-Jin
Lim Jeong-Gyu
Yoon Ki-Sun
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Abstract
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The objective of this study was to compare the change of S. Enteritidis with S. Typhimurium populations in liquid egg products. S. Enteritidis or S. Typhimurium was inoculated into egg white and egg yolk and stored at 8, 10, 15, 25, and 35oC, respectively. In egg white, no growth of S. Enteritidis and S. Typhimurium was observed at 8, 10, 15, and 35oC, while both S. Enteritidis and S. Typhimurium in egg white stored grew more than 1 log CFU/ml after 50 hours storage at 25oC. In egg yolk, there was no growth of S. Enteritidis and S. Typhimurium at 8oC but growth of both strains was observed at 10, 15, 25, and 35o C. Since growth of S. Enteritidis and S. Typhimurium was only observed in egg yolk, primary growth models for both strains were developed using modified Gompertz equation and then secondary models for lag time (LT), specific growth rate (SGR), and maximum population density (MPD) were developed as a function of temperature. At all temperatures, more rapid growth of S. Enteritidis than S. Typhimurium was observed in egg yolk, indicating the greater risk of S. Enteritidis than S. Typhimurium in egg products. In conclusion, the results indicate that temperature control less than 8oC is very important to ensure safety of liquid egg products, especially liquid egg yolk.
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KEYWORD
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Salmonella Enteritidis, Salmonella Typhimurium, egg white, egg yolk
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