118628 20230519145535.0 doi 10.3390/foods10071621 sideral 126875 ART-2021-126875 eng Guillén Morer, S. Universidad de Zaragoza (orcid)0000-0002-4027-5637 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 2021 Access copy available to the general public Unrestricted Salmonella 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. info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 5.561 2021 FOOD SCIENCE & TECHNOLOGY 35 / 144 = 0.243 2021 Q1 T1 0.726 2021 Food Science 2021 Q1 Plant Science 2021 Q1 Microbiology 2021 Q1 Health Professions (miscellaneous) 2021 Q1 4.1 2021 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Marcén Terraza, M. (orcid)0000-0002-0397-1676 Álvarez Lanzarote, I. Universidad de Zaragoza (orcid)0000-0003-2430-858X Mañas Pérez, P. Universidad de Zaragoza (orcid)0000-0002-7971-4828 Cebrián Auré, G. Universidad de Zaragoza (orcid)0000-0002-5049-3646 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 10, 7 (2021), 1621 [13 pp] Foods Foods 2304-8158 1427264 http://zaguan.unizar.es/record/118628/files/texto_completo.pdf Versión publicada 2755774 http://zaguan.unizar.es/record/118628/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:118628 articulos driver 2023-05-18-15:35:38 ARTICLE