Guillén Silvia, Domínguez Lara, Mañas Pilar, Álvarez Ignacio, Carrasco Elena, Cebrián Guillermo
Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto Agroalimentario de Aragón - IA2 - (Universidad de Zaragoza-CITA), Zaragoza, Spain.
Departamento de Bromatología y Tecnología de los Alimentos, Campus de Excelencia Internacional Agroalimentario CeiA3, UIC ENZOEM, Universidad de Córdoba, Campus de Rabanales, 14071 Córdoba, Spain.
Int J Food Microbiol. 2024 Apr 2;414:110619. doi: 10.1016/j.ijfoodmicro.2024.110619. Epub 2024 Feb 6.
Salmonella 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.
沙门氏菌是欧洲已知源头的食源性疾病暴发最常见的报告病因，鸡蛋和蛋制品是最常见的食物来源（已知情况下）。沙门氏菌在鸡蛋和蛋制品中的生长和存活已得到广泛研究，最近有报道称，蛋制品的初始浓度和热历史等因素也会影响其生长能力。因此，本研究的目的是确定肠炎沙门氏菌（4个菌株）生长/不生长区域的边界范围，该范围是温度（低温边界）和不同蛋制品中初始浓度的函数。成功拟合了一系列多项式逻辑回归方程，从而能够研究这些因素及其相互作用对肠炎沙门氏菌在这些产品中生长概率的影响。所得结果表明，蛋清中肠炎沙门氏菌的最低生长温度（9.5 - 18.3℃）高于蛋黄（7.1 - 7.8℃）或全蛋液（7.2 - 7.9℃）。结果还表明，在生全蛋液以及生蛋清和巴氏杀菌蛋清中，肠炎沙门氏菌的最低生长温度确实取决于初始浓度。同样，蛋制品先前的热历史仅在其中一些产品中影响最低生长温度。另一方面，在某些产品中观察到菌株间最低生长温度存在很大差异（蛋清中差异高达约6℃）。最后需要注意的是，在所检测的任何条件下，没有一个菌株在5℃下生长。因此，将蛋制品（特别是全蛋液和蛋黄）储存在该温度以下可被视为/提议为一种良好的管理方法。我们的实验方法使我们能够通过考虑其他因素（初始浓度和热历史）更准确地预测肠炎沙门氏菌在蛋制品中的最低生长温度，同时还能对种内变异性进行量化。这对于提高蛋制品的安全性具有高度相关性。
