000118628 001__ 118628
000118628 005__ 20230519145535.0
000118628 0247_ $$2doi$$a10.3390/foods10071621
000118628 0248_ $$2sideral$$a126875
000118628 037__ $$aART-2021-126875
000118628 041__ $$aeng
000118628 100__ $$0(orcid)0000-0002-4027-5637$$aGuillén Morer, S.$$uUniversidad de Zaragoza
000118628 245__ $$aInfluence of the initial cell number on the growth fitness of salmonella enteritidis in raw and pasteurized liquid whole egg, egg white, and egg yolk
000118628 260__ $$c2021
000118628 5060_ $$aAccess copy available to the general public$$fUnrestricted
000118628 5203_ $$aSalmonella growth in egg and egg products has been widely studied, but there are still some aspects that are not fully known. The objective of this work was to study the influence of the initial cell number on the growth fitness of Salmonella Enteritidis in raw and pasteurized egg products. Growth curves of five Salmonella Enteritidis strains in raw and pasteurized egg products, starting from different initial numbers, were obtained and fitted to the Baranyi and Roberts model. The results revealed that lower initial numbers led to longer lag phases (¿) and lower maximum specific growth rates (µmax) in raw liquid whole egg. Similar results were observed in raw egg white (except for one strain). Conversely, no influence (p > 0.05) of the initial concentration on Salmonella growth parameters in raw egg yolk was observed. On the other hand, no influence of the initial number of cells on Salmonella growth fitness in commercial pasteurized liquid whole egg was observed. The results obtained demonstrate that the disappearance of this initial-dose dependency phenomenon was dependent on the intensity of the thermal treatment applied. Finally, the influence of the initial number was, in general, lower in pasteurized than in raw egg white, but large differences among strains were observed. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
000118628 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000118628 590__ $$a5.561$$b2021
000118628 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b35 / 144 = 0.243$$c2021$$dQ1$$eT1
000118628 592__ $$a0.726$$b2021
000118628 593__ $$aFood Science$$c2021$$dQ1
000118628 593__ $$aPlant Science$$c2021$$dQ1
000118628 593__ $$aMicrobiology$$c2021$$dQ1
000118628 593__ $$aHealth Professions (miscellaneous)$$c2021$$dQ1
000118628 594__ $$a4.1$$b2021
000118628 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000118628 700__ $$0(orcid)0000-0002-0397-1676$$aMarcén Terraza, M.
000118628 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez Lanzarote, I.$$uUniversidad de Zaragoza
000118628 700__ $$0(orcid)0000-0002-7971-4828$$aMañas Pérez, P.$$uUniversidad de Zaragoza
000118628 700__ $$0(orcid)0000-0002-5049-3646$$aCebrián Auré, G.$$uUniversidad de Zaragoza
000118628 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000118628 773__ $$g10, 7 (2021), 1621 [13 pp]$$pFoods$$tFoods$$x2304-8158
000118628 8564_ $$s1427264$$uhttps://zaguan.unizar.es/record/118628/files/texto_completo.pdf$$yVersión publicada
000118628 8564_ $$s2755774$$uhttps://zaguan.unizar.es/record/118628/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000118628 909CO $$ooai:zaguan.unizar.es:118628$$particulos$$pdriver
000118628 951__ $$a2023-05-18-15:35:38
000118628 980__ $$aARTICLE