Prediction of Salmonella Enteritidis Growth in Pasteurized and Unpasteurized Liquid Egg Products with a Growth Model
نویسندگان
چکیده
منابع مشابه
Survival and growth of Salmonella Enteritidis in liquid egg products varying by temperature, product composition, and carbon dioxide concentration.
Cryogenic cooling of shell eggs with carbon dioxide (CO(2)) is known to improve egg content quality through rapid cooling as well as by increasing internal CO(2) levels. A study was undertaken to determine the effects of variations in atmospheric CO(2) concentrations (aerobically stored, flushed with CO(2) and sealed, or bubbled with CO(2)) on the survival and growth of Salmonella Enteritidis i...
متن کاملDevelopment of a quantitative risk assessment model for Salmonella enteritidis in pasteurized liquid eggs.
The performance of hazard analyses and the establishment of critical limits by the food industry are both hampered by the inability to directly relate food processing operations from farm-to-table with their public health impact. Using a 'unit operations' and stochastic simulation approach, data on the frequency of pathogens in raw ingredients, predictive microbiology models for growth and inac...
متن کاملRemoval of Salmonella Enteritidis from commercial unpasteurized liquid egg white using pilot scale cross flow tangential microfiltration.
Effectiveness of a cross flow microfiltration (MF) process for removal of a cocktail of Salmonella enterica serovar Enteritidis species from commercial unpasteurized liquid egg white (LEW) from a local egg breaking plant, while maintaining its functional properties was evaluated. To facilitate MF, LEW was wedge screened, homogenized and then diluted (1:2 w/w) with distilled water containing 0.5...
متن کاملThe Frequency of Salmonella Serotypes in Pasteurized and Unpasteurized Creams Offered in Local Markets and Their Antibiotic Resistance Patterns
Background and Aim: Salmonella species is one of the important pathogens causing food poisoning and gastroenteritis. The aim of the present study was to assess the quality of traditional creams as regards bacterial contamination. Materials and Methods: This was a cross-sectional study including a total of 250 traditional cream and 50 pasteurized cream samples collected in the south of Tehran r...
متن کاملPenetration of Salmonella enteritidis and Salmonella heidelberg into egg yolks in an in vitro contamination model.
Eggs that harbor Salmonella in their edible contents pose a significant risk of transmitting disease to consumers. Although Salmonella deposition inside yolks does not usually occur at a high frequency in naturally contaminated eggs, bacterial penetration through the vitelline membrane could lead to rapid and extensive multiplication in the nutrient-rich yolk contents. The present study used an...
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ژورنال
عنوان ژورنال: Biocontrol Science
سال: 2013
ISSN: 1342-4815,1884-0205
DOI: 10.4265/bio.18.89