000132865 001__ 132865 000132865 005__ 20240315113108.0 000132865 0247_ $$2doi$$a10.1016/j.ijfoodmicro.2024.110619 000132865 0248_ $$2sideral$$a137724 000132865 037__ $$aART-2024-137724 000132865 041__ $$aeng 000132865 100__ $$0(orcid)0000-0002-4027-5637$$aGuillén, Silvia 000132865 245__ $$aModelling the low temperature growth boundaries of Salmonella Enteritidis in raw and pasteurized egg yolk, egg white and liquid whole egg: Influence of the initial concentration 000132865 260__ $$c2024 000132865 5060_ $$aAccess copy available to the general public$$fUnrestricted 000132865 5203_ $$aSalmonella is the most frequently reported cause of foodborne outbreaks with known origin in Europe, with eggs and egg products standing out as the most frequent food source (when it was known). The growth and survival of Salmonella in eggs and egg products have been extensively studied and, recently, it has been reported that factors such as the initial concentration and thermal history of the egg product can also influence its growth capability. Therefore, the objective of this study was to define the boundary zones of the growth/no growth domain of Salmonella Enteritidis (4 strains) as a function of temperature (low temperature boundary) and the initial concentration in different egg products. A series of polynomial logistic regression equations were successfully adjusted, allowing the study of these factors and their interaction on the probability of growth of S. Enteritidis in these products. Results obtained indicate that the minimum growth temperatures of Salmonella Enteritidis are higher in egg white (9.5–18.3 °C) than in egg yolk (7.1–7.8 °C) or liquid whole egg (7.2–7.9 °C). Results also demonstrate that in raw liquid whole egg and raw and pasteurized egg white, the minimum growth temperature of Salmonella Enteritidis does depend on the initial concentration. Similarly, the previous thermal history of the egg product only influenced the minimum growth temperature in some of them. On the other hand, large differences in the minimum growth temperatures among strains were observed in some products (up to approx. 6 °C in egg white). Finally, it should be noted that none of the strains grew at 5 °C under any of the conditions assayed. Therefore, storage of egg products (particularly whole liquid egg and egg yolk) below this temperature might be regarded/proposed as a good management approach. Our experimental approach has allowed us to provide a more accurate prediction of S. Enteritidis minimum growth temperatures in egg products by taking into account additional factors (initial concentration and thermal history) while also providing a quantification of the intra-specie variability. This would be of high relevance for improving the safety of egg products. 000132865 536__ $$9info:eu-repo/grantAgreement/ES/MICINN/PID2021-125609NB-I00 000132865 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc$$uhttp://creativecommons.org/licenses/by-nc/3.0/es/ 000132865 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000132865 700__ $$aDomínguez, Lara 000132865 700__ $$0(orcid)0000-0002-7971-4828$$aMañas, Pilar$$uUniversidad de Zaragoza 000132865 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, Ignacio$$uUniversidad de Zaragoza 000132865 700__ $$aCarrasco, Elena 000132865 700__ $$0(orcid)0000-0002-5049-3646$$aCebrián, Guillermo$$uUniversidad de Zaragoza 000132865 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000132865 773__ $$g414 (2024), 110619 [11 pp.]$$pInt. j. food microbiol.$$tINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY$$x0168-1605 000132865 8564_ $$s604559$$uhttps://zaguan.unizar.es/record/132865/files/texto_completo.pdf$$yVersión publicada 000132865 8564_ $$s2482194$$uhttps://zaguan.unizar.es/record/132865/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000132865 909CO $$ooai:zaguan.unizar.es:132865$$particulos$$pdriver 000132865 951__ $$a2024-03-15-08:51:35 000132865 980__ $$aARTICLE