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

Guillén Morer, S. (Universidad de Zaragoza) ; Marcén Terraza, M. ; Álvarez Lanzarote, I. (Universidad de Zaragoza) ; Mañas Pérez, P. (Universidad de Zaragoza) ; Cebrián Auré, G. (Universidad de Zaragoza)

Resumen: 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.

Idioma: Inglés

DOI: 10.3390/foods10071621

Año: 2021

Publicado en: Foods 10, 7 (2021), 1621 [13 pp]
ISSN: 2304-8158

Factor impacto JCR: 5.561 (2021)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 35 / 144 = 0.243 (2021) - Q1 - T1

Factor impacto CITESCORE: 4.1 - Social Sciences (Q1) - Health Professions (Q1) - Agricultural and Biological Sciences (Q2) - Immunology and Microbiology (Q3)

Factor impacto SCIMAGO: 0.726 - Food Science (Q1) - Plant Science (Q1) - Microbiology (Q1) - Health Professions (miscellaneous) (Q1)

Tipo y forma: Article (Published version)

Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)